Soak the figs in water overnight to reconstitute. Drain and slice; set aside.
Pre-heat the oven to 500 degrees or as high as it will go. Sprinkle a light coat of cornmeal onto the pizza stone to prevent sticking. Roll or press one half of the dough into a circle the diameter of your pizza stone or dish; transfer to the dish.
Evenly distribute half of the fresh mozzarella around the dough. Sprinkle half of the dried figs on top. Drizzle with a little bit of olive oil, and sprinkle sea salt on top.
Bake for ten minutes, or until the crust is golden brown. Remove from the oven, and add half of the prosciutto, spread evenly on top. Then add slices of fresh burrata. Top with fresh arugula, and drizzle with additional olive oil. Add additional salt and pepper to taste. Transfer pizza to a cutting board, and serve. Repeat the process with the remaining ball of dough and ingredients.
The pizza tastes great served warm or at room temperature.