Caramelized figs, oozing cheese, salty prosciutto, and fresh arugula are a delightful combination of flavors and textures in this autumnal pizza.
1 (1-pound/450g) store-bought or homemade pizza dough
Extra-virgin olive oil
2 teaspoons (10ml) minced fresh rosemary leaves,
8 ounces (225g) fresh mozzarella, thinly sliced
6 tablespoons (80ml) finely grated Parmesan cheese, divided
8 slices prosciutto, about 4 ounces (110g), torn in half lengthwise
6 medium fresh California figs, quartered
2 ounces (56g) fresh arugula
Freshly ground black pepper
Makes two 10-inch (25cm) pizzas
Make the pizzas:
Place a pizza stone on the lowest rack in the oven, and heat the oven to 475°F (250°C).
Divide the dough into 2 equal balls. Roll each ball out on a lightly floured work surface and transfer to a lightly floured pizza peel (or roll out on a piece of parchment paper). Lightly brush the dough with olive oil. Sprinkle the rosemary over each crust, leaving a 1/2-inch (1.25cm) border around the rims. Arrange half of the mozzarella over each crust, sprinkle 2 tablespoons (30ml) Parmesan over each pizza, and arrange the figs on top.
Slide the pizzas onto the baking stone (if using parchment, slide the parchment onto the baking stone). Bake the pizzas until the cheese is melted and the crust is golden brown, about 15 minutes.
Remove the pizzas from the oven. Drape half of the prosciutto slices over each pizza and sprinkle 1 tablespoon (15ml) Parmesan over each pizza. Return to the pizzas to the oven, and cook until the prosciutto is heated through, 2 to 3 minutes.
Remove the pizzas from the oven and scatter half of the arugula over each pizza. Brush the crusts with olive oil, sprinkle a few drops of olive oil over the arugula, and garnish with black pepper. Cut the pizzas into wedges and serve immediately.