For the pizza

• 1 package Maison Orphée pizza dough mix, prepared according to the manufacturer’s instructions
• 30 ml (2 tbsp) Extra Virgin Olive Oil Balanced
• 1 package (170 g) Bergeron Le Patte Blanche cheese
• 4 fresh figs, ripe but firm, cut into quarters (see note)
• 80 g prosciutto, torn into pieces
• 60 ml (1/4 cup) walnuts, coarsely chopped

To serve

• 1 handful arugula
• Honey or balsamic glaze, to taste
• Freshly ground black pepper

For the pizza:

1. Place a rack in the centre of the oven. Place a pizza stone on the rack. Preheat to 230°C (450°F) for at
   least 30 minutes so the pizza stone gets very hot.
2. Divide the Maison Orphée pizza dough in half. Save one portion of dough for another pizza. The dough can be refrigerated in an airtight container for
   up to 24 hours.
3. Transfer the pizza dough to a large piece of parchment paper. Lightly flour the dough and stretch it with your fingers into a large 30 cm (12 in) round. Brush the dough with olive oil.
4. Grate about two-thirds of the Bergeron Le Patte Blanche cheese. Cut the remaining cheese into small cubes.Sprinkle the grated Patte Blanche over the dough, then add the fig quarters, prosciutto, walnuts, and cubes of Bergeron Le Patte Blanche cheese.
5. Slide the pizza, with the parchment paper, onto the hot stone. Bake for 12 to 15 minutes, until the crust is well browned and the cheese is melted.

To serve: Garnish the cooked pizza with arugula, a drizzle of balsamic glaze or honey, then black pepper. Cut into slices and serve immediately.