Tuesday, March 4, 2008

Voila--A Practical Application

Usually I give away the jams I make, but I keep a few jars around the house. Last week I made a pizza with fig jam, today I was cooking for some friends and finally perfected it, with help from Marco.

Best-Ever Fig Pizza
  • garlic, chopped

  • rosemary, chopped
  • olive oil
  • dolcelatte gorgonzola cheese, chopped
  • arugula, washed and torn

Roll out pizza dough and spread a thin layer of fig jam--mine is pretty thick, so I spread it on the dough with my hands. Sprinkle chopped rosemary and garlic, then diced bits of dolcelatte (a sweet gorgonzola). Add a pinch of salt, then dose with a bit of good quality olive oil.

Toss in the 500 degree preheated oven for six to eight minutes, until the crust is nicely browned. While it's cooling on the rack, throw on some arugula leaves.

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