Add 1 cup of dried figs, with the stems removed, 1 ½ cups balsamic vinegar, 2 sprigs of fresh rosemary, a pinch of salt, and a pinch of black pepper to a small saucepan.

Bring the ingredients to a boil over medium heat.  Let the figs simmer for about 3 minutes and then take off the heat.

Let the figs sit in the saucepan for 2 hours at room temperature to pickle.  Transfer to a glass, airtight container and use immediately or store in the refrigerator for up to a month.

To assemble your pizza, do a little bit of prep-work. Preheat your oven to 450°, or to the recommended temperature on the instructions on your purchased pizza crust. Set out your ingredients, breaking up the goat cheese into smaller pieces, separating the slices of prosciutto into individual pieces, and thinly slice half a cup of the balsamic pickled figs.

Drizzle 1 tablespoon of olive oil over the top of the pizza crust and arrange the goat cheese and prosciutto over the top.  Bake in the oven for 7 minutes, until the cheese has become a bit melty and the prosciutto slices of crisped up.

Sprinkle 2 cups of baby arugula over the top of the pizza and arrange the thinly sliced balsamic pickled figs over the arugula.

Drizzle the remaining 1 tablespoon of olive oil and 1 teaspoon of honey over the entire pizza.  Sprinkle a pinch of flaky sea salt over the top, slice, and then serve!

Leftovers can be wrapped in plastic wrap and saved in the refrigerator for up to 3 days.