Remember the pizza dough recipe from last month? Well, since that recipe makes about three to four pizzas,  I froze the extra dough for later use and made a fortuitous discovery!  After thawing the dough and allowing it to come to room temperature, I was able to roll it out into a very thin crust that after baking, came out crispy and light–more like a flatbread than the chewier crust of the initial fresh batch of dough.  This is a great thing, as I love crisp flatbread, and I had just the right toppings for it.  You see, I had ventured to Whole Foods market last weekend to buy the fresh mushrooms for the Sizzling Mushrooms With Sage and Thyme and the first thing I saw was a display of black mission figs on sale for $2.99 per pint!  I was so excited to finally see figs in season that I immediately bought a pint without a second thought.   Now, I think figs are some of the most inspiring fruits–beautiful and exotic, they are subtly sweet, juicy, and …