my name is john toulze. i'm the executive chef of the girl and the fig and the fig cafe. and today, we're going to be using our fresh figs and making a grilled fig pizza with prosciutto and point reyes blue. and part of what i like about pizza and rustic is that those pizzas--is that they're not perfectly round. so if yours isn't perfectly round, you don't have to worry about it. and then just kind of squeeze the edges. we do this--i do this at home sometimes with my daughter and just go ahead and make pizza. it's a great thing. and then anybody can put anything they want on it. i'm just gonna lightly coat the outside... of the pizza dough. and then we're gonna go ahead and put on our ingredients. we'll start with some grilled red onions. we throw a little bit of olive oil and balsamic on these before we grill them. again, too, we don't really heavily laden our pizzas with a lot of ingredients. like it light and thin. from there, we're gonna go ahead and throw on some figs, and these are some beautiful, fresh black mission figs we have. and we'll slice some circles with t