Preheat grill pan.

Slice onion into 3/4-inch slices. Brush onion slices with one tablespoon olive oil, and season with sea salt to taste.

Grill onion slices three to four minutes on each side, or until softened and lightly charred.

Preheat oven to 425 degrees Fahrenheit. Lightly dust work surface with cornmeal.

Stretch dough into a 10- to 12-inch oval on work surface. Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining two tablespoons olive oil. Rub oil into dough.

Arrange figs and grilled onion over dough, pressing lightly. Sprinkle with rosemary, lavender, fine yet encompassing drizzle of honey, and salt to taste.

Bake at 425 degrees Fahrenheit on lowest oven rack 15 to 20 minutes or until golden.