In large nonstick skillet, heat oil over medium-high heat; cook onion, sugar, vinegar, salt and pepper, stirring occasionally, for about 20 minutes or until softened and caramelized. Let cool; set aside.

Grease a rimmed 15- x 10-inch baking sheet with olive oil. On lightly floured surface, roll out dough and stretch gently into 14- x 9-inch rectangle. Transfer to prepared pan; spread fig jam over dough. Top with caramelized onions, pear and salami nuggets. Sprinkle blue cheese over top.

Bake on bottom rack of 425°F oven for 18 to 20 minutes or until cheese is melted and crust is golden brown; slice into 12 squares.

Recipe for Fiorucci by Laura Buckley