Take the pizza dough out of the refrigerator, and let it sit in room temperature for at least 30 minutes. When the dough is warmer, start working it into a disc shape.

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Heat olive oil in a pan over medium heat. When the pan is hot, add the onions and let it cook until it turns translucent, about 5 minutes. Turn off the heat.

Lightly flour a work surface and place the dough on top. Sprinkle more flour on the dough and flour your rolling pin. Roll out the dough until it is about 1/4 to 1/3 inch thick. It can be whatever shape you want. Drape some of the dough on the rolling pin and transfer to the lined baking sheet.

Sprinkle cheese, onions, and sun-dried tomatoes on top of the pizza dough. Bake pizza for 15 minutes. Take the pizza out of the oven and place the sliced figs on top. Sprinkle a pinch of paprika if you like. Bake for another 2 minutes.

Pull the pizza out the oven and top with arugula. Sprinkle paprika on top if you like.

Let pizza cool for 5 to 10 minutes before slicing. Refrigerate leftovers in an airtight container for 4 to 5 days. Reheat pizza by baking at 300 degrees F for 6 to 8 minutes.