2 extra-thin red onion slices, separated into rings
1/8 teaspoon sea salt
¼ teaspoon freshly ground black pepper, or to taste
1½ teaspoons coconut nectar (or honey)
¼ teaspoon hot pepper sauce, or to taste
¼ cup loosely-packed fresh basil leaves
Preheat the oven to 450°
Place the flatbreads on a large baking sheet. Lightly brush entire top surface of the flatbreads with 1 teaspoon of the olive oil. Sprinkle or dollop flatbreads with half of the cashew cheese.
In a bowl, extra-gently toss the sliced figs and onion with the remaining 2 teaspoons olive oil and salt. Arrange on the flatbread, pressing to adhere. Sprinkle everything with the pepper.
Bake until the crust is brown and crisp, about 11 to 12 minutes.
Remove from oven, cut each into 4 slices, and sprinkle with the remaining cashew cheese.
Immediately before serving, drizzle with a mixture of the coconut nectar and hot pepper sauce, and sprinkle with the basil. (Hint: Drizzling with a balsamic vinegar reduction and sprinkling with arugula microgreens is delicious, too.)
Serve warm or at room temperature.
*Hint: You can make this recipe other times of year by using grapes, peaches, or roasted butternut squash instead of fresh figs. When using these ingredients, do drizzle the pizzas with balsamic vinegar reduction.