Heat large saucepan over medium heat. Peel onion and cut in half. Slice each half into thin half moons and set aside. Remove stems from figs, slice into quarters, and set aside.

Add ghee, butter or oil to pan and allow to melt. Add onion slices and see salt, and toss to combine with fat. Cook onions, stirring occasionally, until onions are golden brown and tender, about 10 minutes. If the onion browns too quickly, reduce heat slightly and watch carefully.

Add fig slices, honey, lemon juice, and water, and cook another 15-20 minutes until fruit is broken down and thick, stirring occasionally. Smash figs to help them break down if needed. Season with salt and pepper to taste, and set aside to cool.

While jam is cooking, prepare crust. Add a large baking sheet to the middle rack of your oven, and preheat to 350 degrees. Cut two large pieces of parchment paper and set aside.

Prepare crust according to package, adding chopped fresh rosemary to dry ingredients. See notes for additional tips.

Line your countertop with one piece of parchment, sprinkle generously with pizza crust mix or tapioca flour, and add pizza dough to the center. Sprinkle with more flour, add another piece of parchment on top, then roll dough into a rustic rectangle, about 1/4 inch thick and approximately 13” x 9”. Pierce all over crust with a fork, then brush lightly with olive oil.

Using overhang on bottom piece of parchment, carefully transfer crust to hot baking sheet. Prebake for 5 minutes, or until crust is just starting to dry and is barely golden brown. Remove from oven, brush with olive oil, and increase oven to 400 degrees F.

Once crust is prebaked, spread fig and onion jam on top, leaving a 1-2 inch overhang along perimeter. Arrange fig slices on top, and sprinkle goat cheese throughout, if using.

Bake for 5-8 minutes, until toppings are warm, and crust begins to crisp at the edges. Remove from oven, top with arugula, drizzle with honey, extra virgin olive oil, and dust with sea salt. Serve immediately.