Fig Pancetta Pesto Pizza

For Pizza Dough:

In a large bowl, combine yeast, water, sugar and olive oil together. Let stand for about 5 minutes, or until mixture is foamy. Add the flour and salt and stir until a stiff dough forms. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until dough is smooth. Lightly oil the bowl and return dough to bowl, turning the dough so that it is completely coated in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let stand, until dough has doubled in volume, about 1 1/2 to 2 hours. The dough will stretch when pulled gently.

Punch dough down and roll it into 2 balls. Place balls on work surface, cover with a clean towel and let rest for about 15 minutes.

Preheat the oven to 400º F.

Roll each dough ball out on a lightly floured work surface to a 12 or 14-inch round, 1/4-inch thick. Prick the dough several times with a fork.

Lightly oil a 12 to 14-inch pizza pan and dust with fine cornmeal. Transfer the dough to the pan. Using your fingers, form a slightly thicker rim around the edge of the pizza. Brush all but the rim with olive oil.

For Pizza Topping:

Using a rubber spatula spread the pesto evenly over the pizza dough, followed by the ricotta cheese. Sprinkle each pizza with 2 tablespoons Parmesan cheese.

Divide the pancetta and figs evenly among the pizzas. Season with salt, pepper, oregano and chopped basil. Drizzle lightly with olive oil.