1. Preheat the oven to 500°F and place the pizza stone in the oven and let preheat for one hour.
2. Meanwhile, roll out the dough into a 12-inch crust.
3. Place a small handful of flour/semolina flour onto the pizza peel and spread evenly to prevent the dough from sticking.
4. 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.
5. 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.
6. Remove from the oven and let cool for 5 minutes. Top with fresh arugula and a drizzle of balsamic glaze. Serve immediately.

Balsamic reduction

1. Add balsamic vinegar and sugar to a small saucepan and bring to a boil.
2. 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.