1/2-1cup (80g-160g)vegan cheese, crumbled or shredded (optional)
1cup (30g)fresh rocket/arugula
Olive oil, as desired
To make the pizza dough: Add the flours, yeast and salt to a medium bowl and mix until combined. Add the water, maple syrup and oil and mix until it forms a soft dough.
Lightly dust a clean surface with flour. Place the dough on top and knead with your hands until the dough comes together and feels flexible. The dough should be dry and soft to the touch and not stick to your hands. If it does, add more flour and knead until it doesn't.
Place the dough in a lightly floured bowl and cover with a tea towel. Put the dough in a warm place and let it rest for at least 1 hour or until it's doubled in size.*
When the dough is ready, punch it in the middle and knead it again on a floured surface. Place the dough on 1-2 lined or floured baking trays or pizza stones and spread the dough into a flat shape with your fingers.
Preheat the oven to 220°C (430°F).
To make the caramelised onion: Slice the onion and add it to a small saucepan over high heat with a dash of oil, balsamic vinegar or coconut aminos and a sweetener. Saute for 5 minutes then turn down the heat to low-medium. Add a dash of water and let the onions soften and caramelise for 5-10 minutes. Add more water if necessary.
Meanwhile, thinly slice the capsicum and figs as desired.
When the onions are ready, spread onto the pizza dough. Add the capsicum, figs, vegan cheese and rosemary. Drizzle with olive oil if desired.
Bake the pizza in the oven for 10-15 minutes or until the middle is cooked. This can be tested by poking a knife in the middle.
Garnish the pizza with fresh rocket/arugula and serve.
The pizza is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat leftover in the oven or in a saucepan on low heat.
*Alternatively, you can make the dough the night before, place it in a lidded container twice as big and let it rise overnight. This results in a more complex flavour.