Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Spread the cream cheese and cheese on top of the dough.
Approx. 10 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the figs, cherry tomatoes and nuts. Bake for a further 10 mins. in the upper half of the oven. Garnish with basil. Bake and top the second pizza in the same way.