Fig, prosciutto and Roquefort pissaladiere

Ingredients

Dough
1¼ cups lukewarm water
½ tsp. dry active yeast
1 tsp. sugar
1 tsp. salt
6 tsp. extra virgin olive oil, divided use
3½ cups flour

Toppings
2 tbsp. semolina flour or cornstarch
6 figs, grilled and cut into sixths
1 cup thinly sliced prosciutto
½ cup balsamic onions (see note)
2 tbsp. extra virgin olive oil
½ cup crumbled Roquefort

Directions

To make the dough, pour water in a bowl and sprinkle yeast and sugar on it. Allow mixture to begin to foam. In a food processor, work together salt, 4 tsp. of the olive oil and flour until dough forms a smooth ball. (That may require more water or flour.)

Coat the inside of a bowl at least twice the size of the dough with the remaining 2 tsp. olive oil. Place dough in bowl, roll it in oil and cover with a damp towel. Place dough in a warm area and allow it to double in size (about 1½ hours). Punch dough down, let it recover and let it rest for an additional 30 minutes.

Preheat oven to 500 degrees.

Divide dough into 2 pieces and roll out each piece on a lightly floured surface to a 1/4- to 1/2-inch thickness. Sprinkle a baking sheet with semolina flour and set dough on top of it. Cover dough evenly with topping ingredients, placing cheese on last. Bake until brown, about 10 minutes. Serve hot or at room temperature.

Note: To make balsamic onions, peel 4 large onions and slice in half from top to bottom. Trim top and bottom of each half. Cut halves into chunks by cutting at right angles to the original cut. Make pieces as consistently sized as possible so they will cook evenly. Set a large saucepan on the stove over medium-high heat and let it warm up. Add 1 tbsp. margarine to pan. When margarine begins to bubble, stir in onions until well coated. Cook for 5 minutes or until onions begin to sweat (look glossy). Add 4 tbsp. balsamic vinegar, 2 tsp. sugar and ¼ tsp. sea salt. Continue cooking on low heat for 15 to 20 minutes or until onions have softened, stirring occasionally. Makes about 3½ cups.