A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
1. Preheat oven to 425°F.
2. Spread pesto over par-baked crust. Top with caramelized onions, sliced figs, pine nuts, and olive oil.
3. Bake 5 to 7 minutes, or until toppings are hot. Remove from oven, and serve.