About 1 hour before baking, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. In a small bowl, stir together the fig jam, oil and ½ teaspoon pepper; set aside.

Lightly dust a baking peel,inverted baking sheet or rimless cookie sheet with semolina. Transfer one portion of the shaped dough to the peel and, if needed, reshape into a 6-by-12-inch oval.

Spread half the jam over the dough, then layer on half the pancetta, tearing the slices as needed to fit in a single layer.

Sprinkle with half the blue cheese and half the sage. Slide the dough onto the baking steel and bake until golden brown, 9 to 11 minutes.

Using the peel, transfer the pizza to a wire rack. Top and bake the second portion of dough in the same way, then transfer to the wire rack.