Melt the butter in a medium skillet over medium heat. Once melted, add the flour and stir together to form a roux. Gradually add the milk while stirring to avoid any lumps—I like to switch to a whisk at this point for a smoother sauce. Continue to cook, stirring, until the sauce thickens. Stir in the kosher salt, black pepper, garlic powder, and 1/2 cup grated Parmesan cheese. Once everything is well combined and smooth, set the sauce aside to cool. This sauce can even be made a couple of days in advance and stored in the refrigerator if you'd like to save time later.

About an hour before baking, preheat your oven to 500°F with a pizza stone or baking steel inside to ensure a crispy crust. While the oven preheats, place one pizza dough ball onto a floured piece of parchment paper. Gently press or roll the dough into a 12-inch circle, creating a thin border around the edges for the crust.

Spread a thin, even layer of cooled garlic cream sauce (from Step 1) over the shaped pizza dough, using about 1/2 cup and leaving some space for the crust. Dot about 1/4 cup fig preserves all over the sauce, distributing spoonfuls evenly. I find these little pockets of jam add unexpected bursts of sweetness that really complement the savory cheeses. Sprinkle a layer of shredded mozzarella cheese and diced Fontina cheese (about 1 cup each) over the pizza. Top with 1/2 cup chopped dried figs, 6 slices of prosciutto, and finally, sprinkle 1/4 cup grated Parmesan cheese over everything, making sure to get some cheese on the exposed edges of the crust for extra flavor.

Using a pizza peel or a thin baking sheet, carefully transfer the assembled pizza (with the parchment) to the preheated pizza stone or baking steel in the oven. Bake for 7–10 minutes, until the crust is golden brown and the toppings are bubbling. I usually bake for 7–8 minutes, but my oven runs hot, so keep an eye on your pizza and adjust as needed.

Remove the baked pizza from the oven and let it cool for a minute or two before slicing. Repeat the assembly and baking process with the second ball of dough and remaining topping ingredients. Serve warm and enjoy!