Mix flour, salt, sugar, and instant yeast in a large bowl. Add water and two tablespoons of olive oil, mix well, and form a dough ball.
Spread a bowl with olive oil, place the dough in it, and spray it with olive oil.
Cover with plastic wrap: cling it to the dough and the sides of the bowl and place it in the refrigerator overnight to rise. If you are in a hurry - then at room temperature in a warm place for about two hours.
Knead the ball of dough in the bowl to release air bubbles.
Line a 29 x 20 cm rectangular pan with baking paper and brush the baking paper with olive oil.
Pour a tablespoon of oil into the center of the paper, place the dough on it, and roll it in the oil. Let the dough rest at room temperature for about half an hour without a cover.
Preheat oven to 425 Fahrenheit - 220 Celsius.
Put a tablespoon of oil on the dough and spread it with your hands to cover it with oil. At the same time, stretch it to cover the pan. Make dimples in the dough with your fingers.
Sprinkle coarse salt on the dough by taste, and sprinkle chili flakes, Italian seasoning, and dried rosemary to taste.
Arrange fig quarters, pieces of vegan goat cheese, and almond ricotta on the dough.
Transfer to the oven and bake for 25 to 30 minutes until the dough is golden and crispy. Remove from the oven and cool on a wire rack for about ten minutes. Cut into portions and serve.
