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Preheat oven to 500°F. Place a cold pizza stone or a sheet pan in the oven to preheat. Allow dough to come to room temperature while you prepare the balsamic glaze, about 30 minutes.
Stir balsamic vinegar and honey together in a small saucepan and place over medium-high heat. Bring mixture to a boil, and then reduce heat to low. Keep checking the sauce, and stir every few minutes. Simmer until the vinegar mixture has reduced to 1/3 cup, or the sauce can coat the back of a spoon, about 20 minutes.
Set the balsamic reduction aside to cool but keep at room temperature. You want the sauce to be easily drizzled on the pizza, yet not be runny. The sauce will thicken once cooled so do not over reduce. You can test this by sprinkling a small amount on a plate and to see how thick the sauce is. You can always add a little amount of water to thin the consistency once cooled if needed so it can be drizzled on the pizza.
Lightly flour your work surface and using your rolling pin, roll outward from the center of the dough until you have created a circular shaped crust, about 10-12 inches in diameter.
Remove the preheated pan or pizza stone from the oven, placing it on a metal cooling rack. Sprinkle a thin layer of cornmeal and flour in the pan or on the stone, and then carefully transfer the dough to the preheated surface. Be careful, it will be very hot!
Quickly brush a thin layer of olive oil on the crust, and then lightly sprinkle with salt. Spread the mozzarella evenly over the dough, leaving a 1-inch border for the crust.
Add the quartered figs to the top of the pizza, and then add some freshly cracked pepper over the entire surface.
Bake at 500°F for 10 to 14 minutes, or until the crust is slightly browned and the bottom of the crust is cooked.
Remove pizza from the oven and top with prosciutto, walnuts, and arugula. Drizzle the balsamic sauce on top.