In a large bowl, combine water and yeast. Mix with a spoon, then let sit until foamy, about 5 minutes. Add in the flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place while you prepare the pesto, but at least 20 minutes.

In a food processor, combine the dandelion greens, basil, pine nuts and garlic. Pulse until finely chopped. Add the parmesan and pulse once more. Stream in the olive oil until your desired consistncy is reached. Season with salt to your liking. The pesto can be stored in the fridge for up to 1 week.

Preheat the oven to 425 degrees OR if using a pizza stone 500 degrees F.

Lightly flour a counter. Use your hands or a rolling pin to roll the pizza dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.

In a bowl, toss together the quartered figs, honey and balsamic. Spread the dough with pesto. Top with the gorgonzola and fontina cheeses. Add the figs and drizzle any juices left in the bowl over the pizza. Evenly place the prosciutto over the pizza.

Bake for 15-20 minutes or until the cheese is bubbling. Remove and top with fresh greens, basil and edible flowers if desired. Eat!