For the Dough:

Cup of Yum
1. Warm bowl and combine yeast, honey and warm water.
2. Add in salt, olive oil, and 2 ½ cup flour.
3. Using a dough hook, mix at speed 2 for 1 minute.
4. Still mixing on speed 2, add the rest of the flour in ½ cups until dough sticks to hook.
5. Run on speed 2 for 2 more minutes.
6. Use olive oil to coat the dough. Place in a greased bowl
7. Cover with plastic wrap, place in a draft-less place to rise for about an hour or until the dough has doubled.
8. Preheat oven to 450 degrees.
9. Heat up oil. Cook garlic on medium heat. Stir, watching closely to make sure it doesn’t burn.
10. Heat up 2 tablespoons of olive oil, add in diced onions, cook over medium low heat for about 30 minutes stirring frequently. 
11. Halve figs. Slice butternut squash.
12. Place butternut squash, onions and figs on a baking sheet. Drizzle on olive oil to coat. Bake at 450 until soft.
13. When the dough has doubled, punch down with your fist.
14. Stretch dough out. Avoid ripping. On a greased baking sheet, press dough down to create a collar.

For the Assembly:

1. Brush on garlic oil mixture.
2. Arrange butternut squash, figs, onions and goat cheese on crust.
3. Bake for 15 to 20 minutes, or until toppings are golden.
4. Add arugula and drizzle with balsamic vinegar.