📖 Instructions

1. Preheat your oven to 450°F (232°C). Make sure your pizza stone or baking sheet is inside while preheating to get it nice and hot. This helps the crust get crispy.
2. Prepare the pizza dough: If using store-bought dough, let it sit at room temperature for about 20-30 minutes. If making your own, follow your favorite recipe. I like to use a simple recipe using flour, water, yeast, olive oil and a pinch of salt. Let it rest for at least an hour before stretching.
3. Stretch the dough: On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle or desired shape. Don’t worry if it’s not perfect; rustic is beautiful!
4. Transfer the dough: Carefully transfer the dough to a pizza peel dusted with cornmeal or semolina flour. This will help it slide easily onto the hot baking stone.
5. Add the base: Brush the dough lightly with olive oil. This will prevent the crust from getting soggy and add a nice flavor. Avoid using too much; a light brush is all you need.
6. Spread the cheese: Sprinkle a thin layer of shredded mozzarella cheese evenly over the dough. You can also use fresh mozzarella, torn into small pieces. Don't overdo it with the cheese; you want the other flavors to shine.
7. Add the figs: Slice fresh figs into thin rounds and arrange them evenly over the cheese. Aim for about 1/4-inch thickness. Use black mission figs or brown turkey figs, whatever you can find at the store. Don't be afraid to pack them on there; you want every bite to have a figgy delight.
8. Add the prosciutto: Drape thin slices of prosciutto over the figs. You can tear the prosciutto into smaller pieces if desired. Remember, prosciutto is salty, so don't go overboard. A little goes a long way.
9. Bake the pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it; oven times can vary.
10. Prepare the balsamic glaze: While the pizza is baking, prepare your balsamic glaze. You can use store-bought or make your own by simmering balsamic vinegar in a saucepan over low heat until it thickens slightly. Watch it carefully; it can burn easily.
11. Add the finishing touches: Once the pizza is out of the oven, let it cool for a few minutes. Then, drizzle with balsamic glaze and sprinkle with fresh arugula. A sprinkle of red pepper flakes can add a nice kick if you're into that sort of thing.
12. Slice and serve: Slice the pizza into wedges and serve immediately. Enjoy the sweet and savory goodness!