Drizzle the dough with olive oil as per instructions and allow it to proof at room temperature for 2 hours.
Add the goat cheese, olive oil and a pinch of sea salt to the bowl of a food processor. Puree together until smooth and whipped. About 45 seconds or so. Stir in the fresh chives, cover and refrigerate until ready to use.
While the pizza dough is proofing, work on the caramelized onions. Set aside until ready to use.
Sprinkle your kitchen counter with some flour and form 6 small thin pizza pies.
Meanwhile preheat a cast iron griddle on medium high flame.
Carefully transfer the pizza pie to the hot griddle and cook it for about one minute per side until nice grill marks form. Use a pair of tongues to easily flip it.
Preheat your broiler.
Place the grilled pizza pie on a broiler proof tray and spread a thin layer of the whipped goat cheese over the top. Sprinkle with the caramelized onions and top with the sliced purple fig. Reserve a few of the caramelized onions to sprinkle over the top for garnish.
Broil for about a minute or so until the broiler flames get to kiss the figs and cheese.
Remove from the broiler and serve sprinkled with the fresh herbs and reserved caramelized onions.
Notes
Optional: You can also make a quick fig puree to use as a sauce on your little fig pizzas. Simply puree a few figs in the food processor with a little water, lemon juice and olive oil and use that as a thin layer of sauce.