Preheat the oven to 500°F, warming the pizza stone inside if using; a sturdy baking sheet works too. If your oven runs hot, lower to 475°F to prevent burnt edges.

Roll the dough into a thin, even shape on parchment or a silicone mat. Lightly flour your hands if it’s sticky; if it keeps shrinking back, let it rest 5 minutes to relax the gluten.

Spread fig jam evenly, leaving a small border. Add mozzarella, fold prosciutto loosely over the top, and finish with crumbled goat cheese. The unbaked pizza should look glossy and colorful.

Bake on the hot stone for 7–9 minutes until the cheese bubbles and the edges crisp. If the bottom browns too fast, move the rack one level higher.

Let the pizza cool for a few minutes so the toppings settle. Slice and serve warm; the crust should lift firmly with a sweet, smoky, slightly tangy aroma.