One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
Heat the 2tablespoons oil in a large nonstick skillet. Add the spinach, garlic, and nutmeg and cook until just wilted, 3 to 4 minutes. Drain well and set aside.
On a well-floured surface, press the dough out to form a 12inch circle. Transfer it to the prepared pizza pan, and spread the onion confit over it, leaving a ½-inch rim. Top with the reserved spinach mixture.
Sprinkle the spinach with the pine nuts and raisins. Arrange the fig quarters decoratively on top, and sprinkle with the lemon zest.
Drizzle lightly with olive oil, and bake until the crust is golden brown, 15 to 20 minutes.