1. First make the cream sauce by melting butter in a medium skillet over medium heat. Once butter is melted, add flour and stir to combine. Add milk slowly, stirring to avoid lumps - I like to switch to a whisk at this point. Cook until sauce is thickened then stir in salt, pepper, garlic powder, and parmesan cheese. Set aside to cool while you prepare the pizzas. (this can be made a day or two in advance and stored in the fridge)
2. About an hour before baking pizzas, preheat oven to 500 F with a pizza stone or baking steel inside.
3. Place one dough ball onto floured parchment and press or roll into a 12 inch circle. 
4. Spread a thin layer of garlic cream sauce all over dough, about 1/2 cup, leaving a thin border for the crust.
5. Next, add little spoonfuls of jam all over white sauce, about 1/4 cup. 
6. Cover pizza with a layer of mozzarella and fontina, about a cup of each.
7. Top the cheese layer with 1/2 cup dried figs, 6 slices prosciutto, and 1/4 cup of parmesan - make sure to get some of the parm on the exposed edges of the crust.
8. Using a pizza peel or thin baking sheet, transfer pizza and parchment into oven onto the preheated surface.
9. Bake for 7-10 minutes until crust is browned and toppings are bubbling. I usually do 7-8 but my oven runs pretty hot.
10. Remove from oven and repeat with second ball of dough and remaining ingredients.

Slice and enjoy!