If you haven't already, make your pizza dough, followed by your confit garlic. (The resting period for the dough is the perfect time to make the confit garlic. Recipes for both are linked earlier in this blog post.)
Preheat your oven to 450° Fahrenheit. If using a pizza stone, put it in the oven now.
Once your pizza dough is ready to go, stretch or roll it out to the desired size and thickness. I made one large, thin pizza, but feel free to adjust to your liking. Two thicker personal sized pizzas also work great here. When you're done with this, move it onto a piece of parchment paper if you're using a pizza stone, or your baking sheet of choice. Add about 2 tbsp of garlic infused olive oil to the top of the dough, followed by your sliced figs, walnuts, and confit garlic cloves. Then bake for 10-15 minutes, or until it's fully cooked and the crust is golden (the lower range is for thin crust using a pizza stone, the upper for slightly thicker pies in a pan).
While your pizza cooks, make your salad dressing! Add 3 tbsp balsamic vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp dijon mustard, and salt and pepper to taste to a small jar and shake until combined. Then toss with spring mix (if using immediately - if serving later, do it then) and 2oz crumbled gorgonzola cheese.
When you pull your pizza(s) out of the oven, slice them, top them with a heaping portion of your dressed salad and enjoy!