Fig Pizza, which uses Fig Jam in place of tomato sauce, was submitted by Darcie Durr, who made Balsamic Fig Jam using Pomona’s basic Fig Jam recipe, with the addition of 1 Tablespoon of Balsamic Vinegar per cup of mashed fig. General directions for making Balsamic Vinegar Jams can be found on our website.
Darcie says: I love figs! And lucky for me, fig trees do surprisingly well in my little corner of the Pacific Northwest (not far from where Pomona’s Universal Pectin was born in Arlington, WA).
Our two fig trees were dripping with luscious green and purple figs this September and October, and I wanted to make them last. I also wanted to find a less-sweet alternative to the commercial fig jam we’ve been buying for our family’s favorite weeknight dinner – Fig Pizza!
In searching online for fig jam recipes, I came across Pomona’s Universal Pectin. I was intrigued. And so the Pomona’s recipe for Balsamic Fig Jam was the first thing I canned. Ever.
For my first batch, I used 4 cups of mashed figs, ¼ cup balsamic vinegar, and ½ cup of honey, in addition to the other ingredients called for in the recipe. For my second batch, I used ¾ cup turbinado sugar in place of the honey. Both are the minimum recommended amounts of balsamic vinegar and sweetener. The results are exactly what I wanted.
The jam is perfect for making Fig Pizza – fresh tasting, sweet but not cloying, and so satisfying. It is noticeably less sweet than the Fig Pizza I used to make with commercial fig jams, but my five-year old eats it without a single complaint!
Fig Pizza Ingredients
1 recipe of your favorite pizza dough or 16 oz. prepared ball of dough (I use Essential Baking Company’s organic frozen pizza dough or I make my own cauliflower crust)
1 to 1 ½ cups of Fig Balsamic Jam
2-3 cups of shredded mozzarella cheese
Blue cheese crumbles (optional)
Prosciutto cut into 1” strips (optional)
Fig Pizza Directions
1. Preheat oven and prepare dough according to recipe or package directions. Roll out dough according to your personal preference for thickness.
2. Spread an even layer of fig jam on the dough as you would tomato sauce.
3. Top with mozzarella cheese. Sprinkle with blue cheese crumbles, prosciutto, or figs, if desired. Bake according to recipe/package directions. Enjoy!
Option: I had been gifted with many figs this year and had made some Balsamic Fig Jam, so had to try this pizza. I topped the jam with caramelized red onions, sautéed mushrooms, and crumbled blue cheese. Amazingly delicious! Paul was skeptical, but he loved it too. – Mary Lou
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.