Fig, Arugula & Gorgonzola Grilled Pizzas
Preheat grill to medium-high (400 degrees F to 450 degrees F). Heat butter in a large skillet over medium-low. Add onion; cook, stirring occasionally, until tender-crisp and browned in spots, 10 to 12 minutes. Stir in vinegar, rosemary, pepper and salt; cook, stirring often, until liquid is absorbed, about 2 minutes. Remove from heat.Advertisement
Divide dough in half; shape each half into a ball. Roll each ball into a 12- x 6-inch oval. Transfer to an unrimmed baking sheet (or an inverted rimmed baking sheet) lightly dusted with flour.
Slide dough ovals onto oiled grates; grill, uncovered, until lightly charred on bottoms, 1 to 2 minutes. Flip flatbreads, and return to baking sheet. Working quickly, spread top sides of flatbreads evenly with fig preserves. Top evenly with onion mixture, cheese, and fresh figs. Slide flatbreads onto grates; grill, covered, until cheese is softened and flatbreads are lightly charred on bottoms, 1 to 2 minutes. Remove from grill; sprinkle evenly with arugula.