01 -
In a large bowl, combine warm almond milk, honey, and olive oil. Stir in instant yeast and let rest for 5 minutes. Add whole wheat pastry flour, yellow cornmeal, and salt. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth. Place dough in an oiled bowl, cover, and allow to rise until doubled in volume.
02 -
Once risen, punch down the dough and shape it into a 12-inch round. Transfer to a cornmeal-dusted baking sheet or pizza stone. Lightly brush the surface with olive oil.
03 -
Heat olive oil in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, for 20-25 minutes until soft and golden brown. Remove from heat and set aside.
04 -
In a small saucepan, bring balsamic vinegar to a gentle simmer over low heat. Reduce by half, about 10 minutes, until syrupy. Set aside to cool slightly.
05 -
Spread caramelized onions evenly over the prepared dough. Arrange quartered dried figs on top, then sprinkle with crumbled goat cheese.
06 -
Preheat oven to 450°F. Bake pizza for 12-15 minutes until crust is golden and cheese is bubbling.
07 -
Remove pizza from the oven. Scatter fresh arugula over the hot surface and finish with a generous drizzle of balsamic reduction. Slice and serve immediately.