Preheat oven to 525°. Sauté onions in olive oil and balsamic vinegar on medium heat, sprinkling with sea salt and pepper. Continue stirring until onions are soft, transparent, and browning, about 20-25 minutes. Taste and add salt and balsamic as necessary. They should be tangy and umami-filled.
Sprinkle a large pizza stone or cookie sheet with cornmeal, and stretch out pizza dough by letting it hang from both hands until it reaches desired shape and evenness. The edges can be slightly thicker than the middle, and the whole thing should be quite thin as it will rise. It’s a pretty forgiving piece of dough, so don’t worry too much.
Drizzle dough with a generous hand of olive oil and a light sprinkle of sea salt, then evenly spread out the caramelized onions. Crumble most of the goat cheese and sprinkle most of the rosemary on top. Spread out figs, top with the rest of the goat cheese, rosemary, and a drizzle of balsamic over the whole thing. Then add a light drizzle of truffle oil, if you choose. (If you don’t choose, you lose. Seriously, the truffle oil is EVERYTHING. Huge props to my partner-in-kitchen-crime Janson Woodlee for innovating this fig pizza variation.)
Bake for 10-15 minutes, checking occasionally. Remove from oven when edges are golden brown and crisp to your liking. Transfer to a wooden cutting board and cut for serving.