Fig And Prosciutto Pizza

By Sunset
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1 package active dry yeast

1/2 teaspoon salt

1/2 cup extra-virgin olive oil

About 3 cups all-purpose flour

1/3 pound thinly sliced prosciutto

2 1/2 cups ripe figs, stems trimmed, rinsed and quartered

2 cups arugula, stems trimmed, rinsed and drained

1 1/2 tablespoons coarsely chopped fresh rosemary leaves

Fresh-ground pepper

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