California Fig and Goat Cheese Pizza

1 tablespoon each butter and olive oil
3 large onions (11/2 lbs.), thinly sliced
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup thinly sliced Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems trimmed
1 tablespoon chopped fresh thyme or
1 teaspoon dried
1 12-inch Italian bread shell pizza crust
2/3 cup (31/2 oz.) crumbled mild goat cheese

Heat oven to 450F.

In large deep skillet or Dutch oven, melt butter in oil over medium heat. Stir in onions, vinegar, salt and pepper; cook, stirring occasionally, until softened and golden brown, 25-30 minutes.

Stir in figs and thyme; remove from heat. (Onion-fig mixture can be made ahead and refrigerated.)

Spread onion-fig mixture evenly over pizza crust and top with cheese.

Bake until crust is crisp and cheese has softened, 8-10 minutes.

Makes 8 servings
Source: Valley Fig Growers