In a small bowl, mix together water, yeast and honey. Let stand 15 minutes.
In a large mixing bowl, combine oil, salt, and flour. Using a stand mixer fitted with a dough hook, mix together until the dough pulls away from the sides of the bowl and form into a ball. Place dough ball into an oiled bowl and cover with a warm, damp towel. Let rise 45 to 60 minutes, or until doubled in size.
Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
In a skillet, olive oil in a skillet over medium heat. Add onions and cook until translucent. Season with salt. Reduce heat to low and continue to cook 5 to 10 minutes until caramelized. Stir in thyme, fennel, and figs. Remove from heat.
Preheat oven to 450 F. Lightly grease baking sheet or pizza pan.
Punch down the dough. Stretch the dough until it is about 1/4-inch thick. Place on prepared pan. Brush the surface of the dough with olive oil. Spread onion and fig mixture evenly over the crust. Dot surface with goat cheese. Drizzle with honey across all the ingredients.
Bake in preheated oven 15 to 18 minutes or until crust is golden brown and cheese has melted. Makes 1, 12-inch pizza.