Heat your oven to 550°F and position a rack in the upper third—this high heat will give you a crispy crust and nicely charred edges. If you have a pizza stone, place it in the oven now so it preheats thoroughly. Dust a work surface generously with all-purpose flour and have all your toppings prepped and within arm's reach before you start working with the dough, since everything moves quickly once the pizza goes in the oven.
Remove the pizza dough from the refrigerator and let it sit for 2-3 minutes to relax slightly—this makes stretching easier. Gently stretch and shape the dough into a round about 12 inches in diameter, working from the center outward and letting gravity help. Transfer it to a flour-dusted pizza peel or baking sheet. Spread the crème fraîche evenly across the dough, leaving a small border for the crust, then arrange the mozzarella slices in slightly overlapping layers. I like to use crème fraîche instead of traditional tomato sauce because its tanginess and richness balance the salty prosciutto and sweet figs beautifully.
Arrange the prosciutto slices loosely over the mozzarella—they don't need to cover every inch, as gaps let the cheese brown nicely. Scatter the fig quarters evenly across the surface, drizzle the entire pizza with extra virgin olive oil, and immediately transfer to your preheated pizza stone or oven-safe baking sheet. Bake for 7-10 minutes until the crust is golden brown and the cheese is bubbling and starting to brown at the edges. I keep a close eye on the pizza in the last couple minutes because ovens vary—you want the crust crispy but not charred.
Remove the pizza from the oven and immediately drizzle the aged balsamic glaze in a light crisscross pattern across the top—the heat helps it caramelize slightly and become even more fragrant. Scatter the fresh basil leaves over the surface while the pizza is still warm (the heat will gently wilt them and release their aroma), then finish with a delicate sprinkle of flaky sea salt to enhance all the flavors. Let the pizza rest for 1-2 minutes before slicing so the cheese sets slightly and holds everything together.
