Turn on Grill to high heat. (If you’re going the oven route preheat your oven to 450 degrees)
Leave the dough out on a floured surface for a minimum of 20 minutes.
In a skillet, sauté onion in oil over medium high heat for about 3 minutes, stirring frequently. Lower heat to medium, add a pinch salt. Continue sautéing for about 10 minutes or until onions begin to soften and caramelize. Add MiaBella balsamic, sugar and pepper. Continue to cook about 3-4 more minutes. Set aside.
With floured hands divide the dough and stretch into 2 rounds (or 4 minis for individual pizzas)
Place directly onto the hot grate, and grill 2 to 3 minutes, flip and grill the other side. A good rule of thumb is once the dough is ready to flip it will be easy to remove from the grill.
If you are baking your pizza top the raw dough with garlic, cheeses, onion and figs, then place in oven on pizza stone or baking sheet. Bake until the pizzas are cooked through, about 9-11 minutes depending on how thick the crust is.
Once grilled rub each crust with smashed garlic, divide and sprinkle the cheeses, top with figs and onions and return to the grill.
Leave on grill with lid closed until cheese is melted through, takes only a few minutes. Top with arugula for serving!