Preheat oven to 400 degrees. (If using a pizza stone, put in the oven while preheating).
Combine the oil and garlic in a small saucepan and heat just until the garlic is fragrant, about 30 seconds, then quickly remove from heat. (Be careful garlic does not burn).
Brown the pancetta in a skillet over medium heat until brown and crispy, about 10 minutes. Remove and drain onto a paper towel on a plate to reduce grease.
Roll out dough (or unroll pre-made dough) onto a lightly floured surface. Shape into a round or oblong rectangular shape, whichever you prefer. If not using a pizza stone, place dough onto a greased baking sheet. If using pizza stone, place on parchment paper.
Brush dough with garlic oil, then sprinkle rosemary over dough. Spread fig preserves over dough and sprinkle with cooked pancetta and the cheese crumbles. Add a pinch of salt and pepper.
Transfer pizza on sheet pan into the oven. (If using pizza stone, lift pizza using parchment paper and place on hot pizza stone, then carefully slide out the parchment paper). Bake for 15 minutes or until crust is brown and crisp. Let stand 5 minutes before cutting and serving.
Enjoy!
