Heat oven to 450° F. Place dough on a lightly floured surface and roll into a smooth ball. Cover with a towel and let rest 10 minutes. Roll out the dough into a rough oval shape (about 15 x 10 inches) and a little less than 1/2-inch thick. If the dough resists your efforts to roll it out nice and large, cover with a towel and let rest about 5 minutes longer, then roll again. Transfer dough to lightly oiled baking sheet and cover dough for 15 to 20 minutes, until slightly risen. Dimple with your fingers every inch or so and brush all over with olive oil. Scatter evenly with figs, Kerrygold Dubliner® Cheese and walnuts. Bake about 8 minutes, until edges are golden and cheese has melted. Season with black pepper, cut into wedges and serve immediately.

To make dough from scratch:  Combine 3 1/2 cups all-purpose flour, 1 package rapid-rising dry yeast, 1 tablespoon sugar and 1 tablespoon salt in a food processor and pulse to blend. With motor running, add 1 1/4 cups warm water (110° F) and 2 tablespoons olive oil in a steady stream and pulse until the dough comes together in a rough mass. Process for about 40 seconds more, then remove from the processor and knead into a smooth ball on a lightly floured surface. Place in a large, oiled bowl and cover with plastic wrap. Set in a warm place for about 1 1/2 hours or until doubled in bulk. Punch down and refrigerate until ready to roll out, up to 3 hours.