Adapted from Bon Appetit for GKC

2-1/2 tablespoons plus 1 teaspoon olive oil, divided
2 tablespoons minced shallot
2 cups dried figs, stemmed, quartered
1 cup Marsala
1-1/2 tablespoon minced fresh rosemary
1 teaspoon kosher salt plus more
Freshly ground black pepper
2 store bought pizza dough
4 – 6 ounces fresh goat cheese (depending on your taste)
2 cups arugula
1 pear, cored, thinly sliced

Heat 2-1/2 tablespoons oil in a small saucepan over medium heat. Add shallots; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 1/2 cups water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and easily mashed and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
Preheat oven to 400°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.
Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
Spread ¼ – ½ cup fig jam over each crust; scatter 2 – 3 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.

Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.