Take the pizza dough out of the refrigerator about 2 hours before you are ready to start. Remove from the package and place in a floured bowl and cover with a towel. Place in a warm spot.
In a large saute pan over medium-low heat, add 2 tablespoons olive oil. Add the onions, season with salt and pepper and let them cook until golden in color, about 20 minutes. Set aside to cool.
Preheat the oven to 450 degrees F. Heat a grill or grill pan over medium-high heat.
On a floured surface, roll out the dough into an approximately 15 by 8-inch rectangle and about a 1/4-inch thick.
Brush the grill with a bit of olive oil. Carefully place the dough onto the grill and brush the top of the dough with olive oil. Grill until slightly crispy, browned and grill marked, about 6 minutes. Flip, brush with the remaining olive oil and grill until crispy on both sides, another 5 to 6 minutes. Transfer to a baking sheet.
Top with the caramelized onions, bacon, thyme, blue cheese and figs, making sure to evenly distribute each ingredient over the flat bread. Bake until the cheese is melted, 5 to 6 minutes. Slice into small pieces. Flat bread can be served hot or at room temperature.
Recipe copyright From The Kitchens Of, 2011