ROLL out each ball of dough on lightly floured surface to 9-inch circle, 1/8 inch thick. Brush both sides of dough rounds with 1/2 tsp. of the oil. Grill on medium-high heat 1 to 2 min. on each side or until lightly browned on both sides. Cool. Place in two parchment paper-lined full-sheet pans (or in one lined half-sheet pan for trial recipe). Store, tightly covered, at room temperature until ready to use.
FOR each serving: Spread 1/3 cup of the fig spread on 1 of the crusts to within 1/2 inch of edge; top with 4 cheese slices, 1/4 cup onions, 1-1/2 Tbsp. bacon and 4 prosciutto slices.
BAKE in 375ºF-convection oven 3 to 5 min. or just until cheese is melted and ingredients are heated through. Toss 1 cup of the arugula with 1 Tbsp. of the dressing; place on top of pizza. Sprinkle with 1/8 tsp. pepper.