Preheat your oven to 500 degrees, preferably with a baking steel.
If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add ¼ of all the following: pesto, fig slices, onion, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add ¼ of all the following: pesto, fig slices, onion, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
Sprinkle the arugula and pine nuts while still hot and serve immediately.
If you can plan 3 days in advance, make this 72-hour pizza dough. It's easy, just takes time to sit and develop flavors. Makes 4 individual pizzas.
You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.
If you're making homemade pesto, add 4 oz. fresh stemmed basil, 1 clove garlic, ¼ cup of toasted pine nuts, and salt to taste to a food processor. Drizzle in up to ½ cup of olive oil while it is running until the desired consistency is achieved.