Cornmeal (for sprinkling)
1 1-lb package purchased pizza dough (available, for example, at Gateway Market)
2+ Cups crumbled Gorgonzola cheese
Freshly ground black (or white) pepper
6 small fresh figs, cut into 1/4- to 1/3 inch thick slices
2 Tbsp Fig Balsamic or Dark Chocolate Balsamic Vinegar, divided
8 thin slices prosciutto
1 Tbsp Extra-Virgin Olive Oil
8 Cups arugula
Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal so that pizza dough will not stick to baking pan.
Using a heavy wooden or marble rolling pin, roll out dough on a floured work surface to make a roughly 12×10-in rectangle. Transfer rolled dough to the prepared baking sheet.
Sprinkle crumbled Gorgonzola cheese eveny over the dough and sprinkle with pepper.
Place sliced fresh figs in a medium bowl and drizzle them with 1 tablespoon of the balsamic vinegar. Set aside.
Bake pizza until crust is golden brown on bottom, about 15- 20 min. Remove baking sheet from oven and immediately drape prosciutto slices over the melted Gorgonzola, covering pizza completely. Arrange the marinated fig slices on top of the prosciutto.
Return pizza to the oven and bake until figs are just heated through, about 1 min more. Remove pizza from the oven and transfer from the baking sheet to cutting board.
Whisk remaining 1 Tbsp vinegar and 1 Tbsp olive oil in the bottom of a large bowl; add arugula. Sprinkle greens with salt and pepper; toss to coat. Mound arugula salad atop the warm pizza. Cut into pieces, using a rotary cutter or a very big sharp knife, and serve right away.