Cheddar cheese-onion pizza w/ fig jam
from vanillasugarblog.com

your favorite pizza dough recipe or use this
sharpcheddar cheese, shredded (don't know if mozza would work here)
3/4 cup +/- caramlized sweet Vidalia onions
cooked hamburg (1 lb. pre-cooked), optional but wonderful
fig jam (see below)
salt & pepper to taste

Preheat oven to 450/500 degrees. If you have a pizza stone use it, they make all the difference in the world when making a thick hearty pizza like this one.
Top the pizza with a nice layer of the fig jam- get those edges! The jam makes a killer crust.. Not too thick nor too thin. Sprinkle on the shredded aged cheddar cheese, then the hamburg (if using), then the caramelized onions.
Bake till nice and crispy! About 12 +/- minutes. I know it's hard, but let this bad boy rest before cutting into it. Serve with a side of the fig jam for dipping.
Here is my fig jam recipe (below). It's funky, but good. The next time I make this I want to add in some mustard seed--I felt it was missing it.

Fig Jam

1 cup of pureed figs (sweet mission figs-the insides only, not the skins, only puree for a couple pulses)
¾ cup of good balsamic vinegar
1 heaping TB of dark brown sugar
3 TB orange juice
Salt & pepper
1 TB pure vanilla extract
Couple dashes of curry powder
¼ cup caramelized onions

Combine the pureed figs, dark brown sugar, 3 TB of orange juice, and vinegar in a saucepan and simmer over low heat, not boiling, but a tiny bit of bubbling. Simmer until mixture reduces down about halfway of its original mixture--maybe 40 minutes? Keep an eye on this, you don’t want this to burn. At the last 5 minutes of simmering add in the curry, salt & pepper (to taste), caramelized onions, and the pure vanilla extract.
Once it’s reduced down let it cool. When cooled, place in blender and puree. Pour through a sieve/chinois to get out the little funky bits and seeds.