Grilled Herb-Crust Pizza with Caramelized Onion, Fennel, Fresh Fig, and Goat Cheese

Grilled Herb-Crust Pizza with Caramelized Onion, Fennel, Fresh Fig, and Goat Cheese

1 ball of fresh herbed pizza dough (you can also use plain or whole-wheat. I used Trader Joe's herb dough, but any pizza place should sell you dough if you ask)

4oz ricotta cheese
4oz soft goat cheese
1 medium onion, sliced thin
1 medium bulb of fennel, sliced thin
6-8 fresh figs, sliced into rounds OR 3 tbs fig jam
2 links of chicken apple sausage, sliced into rounds (optional - leave it off for a vegetarian version. I used Trader Joe's brand)
3 tbs fresh grated Romano or Parmesan Cheese
2 tsp sweet, good quality balsamic vinegar OR regular balsamic vinegar plus 1 tsp sugar
1 tsp. olive oil to brush on dough
1-2 tbs olive oil for sauteing
Salt and ground pepper to taste

Preheat your grill to meduim-high (if you have a charcoal grill, get them nice and hot). You can also do this in the oven, preheated to 450 degrees.
Roll the pizza dough out on a floured surface into a square or circle, depending on what is easier for you.
Heat olive oil and a sprinkle of salt in a skillet over medium-high heat and saute onions 3-4 minutes. Add fennel and saute another few minutes until softened. Add figs and chicken sausage if you are using it and balsamic vinegar + sugar (if you want to do half veggie, half meat, saute the sausage in a separate pan as to not contaminate the veggies). Lower the heat and cook until everything is caramelized and the vinegar is absorbed. Set toppings aside.

Brush one side of pizza dough with 1 tsp olive oil. Put it on a baking sheet to transfer from the kitchen to the grill. Slip dough carefully onto the heated grill. Grill the olive oil side 3-4 minutes until the bottom begins to brown and get grill marks, then use a spatula and flip over. Grill the other side an additional 1-2 minutes until the crust is just slightly hardened - lift it up and look under to check the progress. Transfer back onto the baking sheet with the more-cooked side up.

Spread ricotta cheese in an even layer over the crust. Sprinkle half the Romano or Parmesan on top. Add the caramelized onion, fig, sausage, and fennel mixture. (If you cooked the sausage separately for a half-meat pie, place it on top now). Top entire pie with dollops of goat cheese. Carefully slide pizza back onto the grill and close the lid. Cook for 3-5 minutes, depending on your grill. Check often to prevent burning - don't let the bottom get too brown.

If cooking in an oven, spread ricotta cheese on first, then add all the toppings and bake 10-15 minutes until crust is crisp and cheese is melted.