Position the oven rack in the upper ⅓ portion of your oven. Preheat the oven to 500°F for at least 30 minutes (ideally 1–2 hours). If using a pizza stone, preheat it too.
In a bowl, stir together the oil, garlic, oregano, dried fennel, and season with chili flakes and sea salt.
On a floured surface, stretch/roll the dough into a thin 12–14 inch round. Transfer to a lightly oiled sheet pan. Spread with the garlic oil and fig jam. Add dollops of ricotta, then sprinkle on the shredded cheese and basil. Top with the meat.
Bake 8-10 minutes, rotate, then bake 2 more minutes, or until the crust is golden.
Drizzle with honey, add extra chili flakes, and top with arugula, balsamic and parmesan. Enjoy!
