Preparation

• Position a rack in the center of the oven. Set a pizza stone on the rack, and heat the oven to 500°F.
• Heat 2 tsp. of the oil in a medium skillet. Add the onion, sprinkle with a pinch of salt, and cook over medium-low heat, stirring occasionally, until very soft and browned, about 15 minutes.
• Either sprinkle a little semolina over a pizza peel, or line the peel with parchment. Stretch the pizza dough so that the crust is about 12 inches in diameter. Put it on the peel.
• Use the back of a spoon to spread the jam over the dough, leaving about a 1/2-inch border. Sprinkle the onion over the dough. Sprinkle the blue cheese over the onion.
• Transfer the pizza to the hot pizza stone (with the parchment, if using), and bake until the crust is nicely browned and the cheese and jam are bubbly and hot, 6 to 8 minutes.
• Meanwhile, in a medium bowl, combine 2 tsp. of the oil with the lemon juice. Add the arugula and toss to coat. If it seems too dry, add a little more oil and lemon juice to taste, but you want it barely dressed.
• Remove the cooked pizza from the oven. Lay the prosciutto over it, and then top with the arugula. Season to taste with salt and pepper, slice, and serve.
• To grill the pizza:Heat a gas grill on high heat, and oil the grate. Using two hands, carefully transfer the dough to the hot grill. Close the grill, and cook until grill marks appear and the dough puffs up, 1 to 3 minutes. Using tongs, transfer the dough to a floured peel or baking sheet, cooked side up. Top the cooked side with the fig jam, onion, and cheese, and return to the grill, raw side down. Grill until the other side is cooked through and the cheese has melted, 1 to 3 minutes. Top with the prosciutto and arugula as the recipe directs.