Preheat grill, so that it's nice and hot. Crisp pizza dough happens over high heat. If your grill can get to 500 degrees F, this is perfect.
Sautee the pears in the butter and brown sugar until just softened, about 5 minutes. Set aside to cool.
On a clean work, surface sprinkled with cornmeal, roll out the pizza dough, working one at a time.
In a large bowl, whip the ricotta with a dash of salt and pepper, and the heavy cream until light and fluffy.
Spread half evenly over the dough.
Top the whipped ricotta with the sauteed pears, sliced figs, and strips of prosciutto.
Using your fingers, scrape the leaves from the sprigs of thyme and sprinkle over the pizza.
Grill until the crust is cooked through and is crispy, rotating with a pizza wheel if needed for even cooking throughout.
Allow to cool 3 to 5 minutes before slicing to serve.
To serve, drizzle with fresh honey and a dollop of the bourbon whipped cream.
Repeat with the second pizza crust.