Fig-And-Prosciutto Flatbreads

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Two 12-ounce balls of pizza dough, at room temperature

All-purpose flour

1/4 cup extra-virgin olive oil

1 garlic clove, minced

1 teaspoon minced fresh rosemary

Salt and freshly ground pepper

1/2 cup fig jam (from a 6-ounce jar)

1/4 pound Gorgonzola cheese, crumbled (1 cup)

3 ounces sliced prosciutto

1 scallion, white and green parts thinly sliced

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