Thanksgiving week and weekend was, predictably, FULL of food. (including unBELIEVEable red velvet and pumpkin spice cake balls by none other than Sugar Sugar, versions of the regular Turkey Day fare powered-up and fit for Top Chef, homemade apple pie, and some of the best Matzo Ball soup of my LIFE) culminating with….a Saturday Night pizza-off.
Now, pizza is my all-time favorite food and both Greg and I have been known to be a teensy bit on the competitive side, so we were in it to win it, my friends.
Unfortunately and fortunately, all the pizzas were so delicious that we decided to call it a draw – but I just had to share our recipe with you!
Introducing Greg + Lauren’s (almost) Award-Winning Caramelized Onion, Bacon, and Fig Pizza! 
Here’s what you need:
1 large Spanish onion
5 pieces of thick-cut bacon, cooked and cut into small pieces
Pizza dough (we were lucky enough to have fresh pizza dough made for us…but I’m sure the freezer kind will be a-ok)
12 dried mission figs, sans stems, cut into quarters or small pieces
3/4 cup crumbled Gorgonzola
A few handfuls of shredded mozzarella
Butter, olive oil, sugar, garlic, salt and pepper
Here’s what you do:
1. Caramelize the onions. Now, I admit, my part of this pizza partnership was more conception while Greg’s was more execution – but I watched him from behind my red wine glass and it looked like all there was to it was slicing the onion, sautéing it in butter and olive oil and finishing it with a few teaspoons of sugar at the end, but please find exact instructions for how to caramelize onions by clicking HERE.
2. Take the pizza dough and, on a highly floured surface – stretch, pull, and throw it around until its pizza-shaped. (We went with square) Then transfer onto a lightly floured baking sheet or pizza round or whatever.
3. Brush the dough with butter and chopped garlic and lightly cover with the mozzerella.
4. Layer on the toppings – but be careful not to press on the dough. We did onions first, then figs, then bacon then gorgonzola.
5. Cook at 550 degrees until the crust is golden brown and the top is bubbling (7-8 minutes – watch it carefully!)
I may have been the only rookie in the kitchen, but frankly…I’m scrappy (and I had superchef Greg on my team – no big whoop). Watch out, Jeff Varasano, we’re coming for you…
Enjoy!
xx, L
But before you start turning your nose up at my excitement of knowing a Girl Scout, let me ask you this question: 
Until TODAY. My co-worker’s niece is finally old enough to sell ‘em! 
However, for me, peanut butter is the gateway drug, so these are dangerous at Chez Lauren. A lighter GSC alternative is the Do-si-do: oatmeal cookie sandwich with a peanut butter filling. Yum.
