In this Fig Prosciutto Pizza fig preserves acts as the "sauce" before being topped with creamy fontina cheese. Once baked, this pie is topped with fresh arugula, prosciutto and Parmesan shavings. A drizzle of reduced balsamic (glaze) and a few grinds of coarse, fresh black pepper sends this pizza over the top.
Invert 2 metal baking sheets and lightly brush or spray with olive oil.
Working with the first half of the dough, stretch and press the dough into a desired shape.
Spread some of the fig jam, leaving 1/2-inch edge. Sprinkle with cheese and bake on the middle rack of your preheated oven for 15 to 16 minutes, rotating halfway through baking.
Remove and let cool for a few minutes before topping with baby arugula, torn prosciutto, parmesan shavings, reduced balsamic and freshly ground black pepper.