START TO FINISH: 25 minutes
MAKES: Two 10-inch pizzas
This pizza is defined by a balance of sweet, savory and salty—provided by a classic combination of fresh figs, prosciutto and blue cheese. The prosciutto becomes crisp and adds a welcome textural contrast. If possible, use a good, aged balsamic vinegar, one that is dark and syrupy.
Semolina flour, for dusting the pizza peel
2 pizza dough rounds (see here)
2 tablespoons extra-virgin olive oil
6 ounces fresh figs, stemmed and sliced into ¼-inch rounds
3 ounces blue cheese, crumbled (¾ cup)
2 ounces prosciutto (about 4 slices), cut into 2-inch ribbons
1 teaspoon aged balsamic vinegar
2 scallions, thinly sliced on diagonal
Ground black pepper
At least 1 hour before baking, heat oven to 550°F (or 500°F if that’s your oven’s maximum temperature), with a baking steel or stone on the upper-middle rack.
Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer the first dough round to the peel and, if needed, reshape into a 10-inch circle. Brush the round with 1 tablespoon of olive oil. Arrange half the fig slices on the dough, then sprinkle with half the blue cheese. Arrange half of the prosciutto between the figs. Bake until the crust is browned and the prosciutto is crisp, 7 to 10 minutes (9 to 12 minutes in a 500°F oven).
Using the peel, transfer the pizza to a wire rack. Let cool for a couple of minutes, then sprinkle with ½ teaspoon of the vinegar, half of the scallions and black pepper. Repeat with the second dough round, using the remaining figs, blue cheese, prosciutto, vinegar, scallions and pepper.