This recipe is for entry-level fig eaters. You know who you are.
Now that I live in California, I’m used to seeing figs of all types on my supermarket shelves. This was not always true, and dried figs (well, first Fig Newtons, to be honest) or fig preserves were much more familiar (but still not that familiar). I remember tasting my first fresh fig, because it did not happen until my early 20s. I now enjoy fresh figs, but I still prefer their fragrant jammy cooked selves much more.
This is probably why I had to rescue the last few figs from a box that I was eating too slowly, before they turned to fuzzy mush. Sound familiar? In this case, I grabbed those final 4 or 5 figs, sliced them up, and stuck them in a little pot with a spoon of sugar and a spoon of water. Minutes later, I had about a quarter-cup of jammy fig paste suitable for this, my new favorite pizza.
I was looking for contrast – sweet figs, tangy chèvre, fiery jalapeño. I also wanted some texture and a savory hit, hence the caramelized onions and cauliflower. And boy, I hit the mark with this one. This pizza is seriously so good. And if you bought some fig preserves and a ball of pizza dough from your market, this would come together in less than 30 minutes for a very yummy and different take for pizza Fridays. (or pizza most days, if you’re having that week. I’ve been there.)
This would also be a great meal to take to a friend’s house – just pack up all the toppings and your ball of dough (and a green salad, come on now) and assemble and bake on site. You will impress and delight, much like this pizza.
Finally, to my little sister MC, if I could bring you one of these, I would. I love you! Hang in there, kiddo. (And all you other kiddos who are up against it this week.) It will get better, and if it doesn’t, there is always this pizza.
Yuuuuum.
- 1 ball of pizza dough (I bought mine from the supermarket, but feel free to make yours from scratch if that's your thing)
- ¼ cup/ two or three spoonfuls of fig jam (or 4-5 almost past-it figs, sliced thin and cooked down w/ 1 T each of sugar and water)
- 2-3 oz chevre (goat's cheese), or ½ of a 5 oz log
- 1 small onion, thinly sliced
- ½ of a medium cauliflower, cut into small florets
- ½ of a jalapeño pepper, sliced very thin
- Olive oil & salt & pepper
- Preheat your oven to 450F/ 230C
- Make the cauliflower & onions: heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the onion and season with salt and pepper. Cook for 3-4 minutes, or until the onion is pretty brown. Add the cauliflower florets and continue to cook, stirring only occasionally, for 5-6 minutes, or until the florets have taken on some color and have nice brown patches. Add a tablespoon or so of water if the onion starts to dry out or get too caramelized for your taste. When everything looks a bit charred, add another tablespoon of water to the pan. It will bubble up quickly and evaporate, so stir it around to catch all those caramelized bits of flavor. This should also soften up any over-crisped bits of onion. Remove the veggies to a plate and set aside.
- Stretch the dough with your hands until it forms an approximately 12 inch circle. Place it on a nonstick baking sheet. Pour a teaspoon or so of olive oil on the dough and smear it around with your fingers, covering all of the dough and making sure you get the edges, then spread the jam in a thin layer.
- Sprinkle on the goat's cheese in crumbles, then add the cauliflower and onions, and the jalapeño slices. Finish with a light drizzle of olive oil and a sprinkle of salt and pepper.
- Bake at 450/230 for 12-15 minutes, or until the edges are browned and bubbly.