Slice the rind from the top of the wheel of Brie and discard. Cover loosely and allow to warm to room temperature, 30 to 45 minutes. If using chilled dough, remove that from the refrigerator as well and set aside with the Brie.
Position a rack in the center of the oven and preheat to 450°F.
Trim the stems from the figs and, depending on their size, slice into 4 to 6 wedges each.
Quarter the slices of prosciutto and combine the rosemary and orange zest in a small bowl.
Lightly dust a work surface with cornmeal. Divide the dough in half and flatten each piece with the heel of your hand.
Using your fingertips, shape them into two rectangles, then roll to a thickness of about 1/8-inch.
Transfer, cornmeal side down, to a large (17 x 12) baking sheet and pinch gently around the outsides to make a raised edge.
Brush the edges of the crusts lightly with olive oil and pre-bake until barely golden in color, about 6 minutes. Set aside to cool for 5 minutes.
Divide the brie in half and using a small spatula, scoop the softened cheese from the rind, spreading a portion over each crust (don't worry if it's a little uneven). Sprinkle the orange zest and rosemary mixture on top.
Scatter the figs over the Brie and nestle the pieces of prosciutto between them. Top with a little cracked black pepper.
Bake for 6 to 8 minutes or until the Brie is melted, the crust is crisp and golden brown and the figs are soft and starting to caramelize.
Remove from the oven and allow to cool for 5 minutes before slicing into squares for serving.