Fig Goat Cheese Pizza with Arugula
– 2 tablespoons plus 1 teaspoon olive oil – divided – 1 tablespoon minced shallot – 1 cup dried figs – stemmed, quartered – ½ cup marsala wine – 1 tablespoon minced fresh rosemary – 1 teaspoon kosher salt plus more	– Freshly ground black pepper – 1 - 1/2 cups all purpose flour plus more – 1 - ½ cups bread flour – 8 oz fresh goat cheese – 2 ups arugula – 1 pear – cored and thinly sliced
(1) Heat ½ tablespoon oil in small saucepan over medium heat. Add shallot; stir until soft abut 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to a medium-low; simmer, stirring often and adding water by the tablespoon if too think, until figs are soft and jam measures 1 – ¼ cups. About 20 minutes. Season with salt and pepper. (2) Pulse 1 – ½ cups all purpose flour, bread flour, 1 – ½ teaspoon oil, 1 teaspoon salt and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft . 2 to 3 hours. (3) Preheat oven to 450. Roll out each dough piece on a floured surface to a very thin 10 inch round. Cover with a kitchen towel. Place 1 dough round on each of 2 baking sheets. Bake for 3 – 4 minutes to partially cook. Repeat with remaining doug. (4) Spread 3 – 4 tablespoons fig jam over each crust. Scatter 2 oz of goat cheese over each. Bake in batches until crust is crisp about 4 to 5 minutes. Toss arugula, pear and remaining oil in a large bowl; season with salt and peppers. Top pizzas with salad.