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NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE.
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USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
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Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
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In a mixer, combine flour and salt.
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With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
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Next, pour in yeast/water mixture and mix until just combined.
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Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
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Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour.
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Use right away or store in the fridge until you need it.
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***Its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
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Preheat oven to 500 degrees.
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Roll out 1/3 of the pizza dough as thinly as possible.
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Place on a large baking sheet.
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Drizzle lightly with olive oil and sprinkle lightly with kosher salt.
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Spread fig spread (or jam) all over the surface of the dough.
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Sprinkle lightly with salt.
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Lay sliced of mozzarella all over the surface.
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Sprinkle lightly with salt and freshly ground pepper.
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Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
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Remove from oven and immediately lay prosciutto over hot pizza.
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Just before serving, sprinkle on arugula and Parmesan shavings.
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Cut into wedges or squares and serve immediately!
