Gorgonzola, Fig And Pancetta Pizza

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1 tablespoon active dry yeast

1 tablespoon sugar

1 tablespoon extra-virgin olive oil

1 1/4 cups warm water

1 tablespoon kosher salt

3 cups all-purpose flour, plus more for kneading and rolling

1 cup canned peeled Italian tomatoes

Pinch of dried oregano, crumbled

Salt and freshly ground pepper

1 teaspoon extra-virgin olive oil, plus more for brushing

2 tablespoons chopped parsley

10 ounces fresh mozzarella, thinly sliced

1 large plum tomato, very thinly sliced

4 ounces very thinly sliced pancetta

2 ounces Gorgonzola dolce

2 cups baby arugula

1 teaspoon balsamic vinegar

8 fresh figs, quartered

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