• Preheat the oven to 500°F and place the pizza stone in the oven and let preheat for one hour.
• Meanwhile, roll out the dough into a 12-inch crust.
• Place a small handful of flour/semolina flour onto the pizza peel and spread evenly to prevent the dough from sticking.
• Transfer the dough onto the peel. Spread a thin coating of fig jam over the dough until lightly but fully covered. Leave a 1.5-inch crust around the exterior. The back of a spoon works best. Add the mozzarella cheese first and then top with pieces of torn prosciutto.
• Slide the finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
• Remove from the oven and let cool for 5 minutes. Top with fresh arugula and a drizzle of balsamic glaze. Serve immediately.

Balsamic reduction

• Add balsamic vinegar and sugar to a small saucepan and bring to a boil.
• Reduce heat to a simmer, stirring frequently so the vinegar doesn’t burn. Simmer until reduced by half or desired thickness is reached. Usually 10-15 minutes. The glaze will continue to thicken as it cools.