Preheat the oven to 450°F.
Punch the dough down and divide into four. Take each piece and begin stretching the dough to form a rustic pizza shape. Place the stretched dough on a pizza sheet dusted with semolina or cornmeal. Build up the edges to form a crust.
Once all four pizza crusts are formed, brush them all over with the olive oil, then place them in the oven and bake for 10 minutes. You may have to do this 1 or 2 at a time depending on the size of your oven.
While the pizza crusts are baking, heat a quarter-sized amount of olive oil in a large cast iron skillet until shimmering. Add the mushrooms and a healthy pinch of salt. Saute the mushrooms until caramelized, about 10 minutes. Set aside until ready to use.
Remove the pizza crusts from the oven and sprinkle each with some garlic and little more olive oil.
Divide the mozzarella slices amongst the four pizzas, creating an even layer on each. Next add the mushrooms and fig slices, then return the pizzas to the oven and bake for 15 minutes or until browned and bubbly.
Remove the pizzas from the oven and immediately brush the crusts with the honey. Sprinkle the crusts with za'atar. Spoon the crème fraîche evenly over the surface of each pizza and sprinkle with chopped walnuts and fresh rosemary.
Finally, add the basil leaves and serve immediately with a round of beers or cider.