Steam Brussels sprouts until tender, but still slightly crunchy.
Preheat oven to 500 degrees F.
Roll out dough and brush with olive oil. Top with equal portions of sprouts, figs, dollops of Ricotta, and grated Parmesan.
Bake both pizzas until dough is browned and cheese is melted. Drizzle with Balsamic syrup, cut, and serve while hot.