Put a pizza stone in the lower rack of the oven and preheat it to 500F for at least 45 minutes.

Roll out dough into a 20-in round.

Generously dust a pizza peel with flour. Place pizza on it.

Drizzle with olive oil. Sprinkle garlic and rosemary. Season with salt and pepper.

Spread fig jam all over except the borders. Distribute 2/3 of the Gorgonzola and 2/3 of the prosciutto over the pizza.

Carefully hit the peel sideways to loosen the bottom of the pizza. Slide it onto the stone and bake for 8 minutes until puffed and golden.

Let cool for 5 minutes before slicing. Add rest of prosciutto and Gorgonzola. Put back in oven for 5 minutes. Sprinkle chives and serve.