DIY Gluten-Free Pizza Crust Mix as Fig and Onion Appetizer

Ingredients

1/2 tablespoon yeast or one envelope yeast for thicker crust
3/4 cups warm water (should be 105-110 degrees--a warm hand washing temp)
2 1/2 tablespoons olive oil, or oil of your choice, divided (1/2 tablespoon for dough, 1 tablespoon for caramelizing onions and 1 tablespoon for cheese spread)
1 cup coarsely chopped onion, carmalized (carmalize onions before preparing the crust and let cool)
2 cloves garlic, chopped
6oz cream cheese, at room temp
1 teaspoon fresh, minced thyme (or 1/4 teaspoon dried thyme)
6-8 dried figs, chopped
6 thin slices prosciutto, chopped
1 cup shredded mozzarella & provolone cheese

Preparation
Step 1
Very first thing or the day before, caramelize the onions. They should be in 1/2-inch dice (quite large). In a skillet heat 1 tablespoon of olive oil over medium high heat. Add onions and stir often until transparent, about 2 minutes. Reduce the heat to medium-low and cook for about 30 minutes until they reach a deep golden brown. Add garlic and set aside to cool.
Step 2
On day to serve, prepare crust. Place dry ingredients in standing mixer. Add yeast and mix on low. Measure warm water and be sure it is at the right temperature. Add oil to water. With the mixer on low add the liquid into the dry ingredients. When the dough pulls from the sides, turn off the mixer. Let dough rest for 5 minues.
Step 3
Preheat oven to 425 degrees F. Prepare a baking sheet with oiled parchment or use a baking sheet. Press dough into a rectangle about 10 x 12-inches. Bake in oven 8-10 minutes or until golden brown.
Step 4
In a small bowl, beat cream cheese, thyme and 1 tablespoon of olive oil until well blended. Spread over warm crust. Top with caramelized onions, diced figs and chopped pieces of prosciutto. Sprinkle wit shredded cheese. Bake 6-10 minutes or until cheese is melted and golden. Drizzle with balsamic reduction, if desired. Cut into 20-24 small squares and serve warm.