I’d only made my dessert pizza with pear or apple slices until a basket of figs and a jar of fig butter inspired me to come up with this version. I made a gluten-free crust, but you could use my recipe with white whole wheat flour instead. Here’s the pizza ready to go into the oven:
And after 10 or 11 minutes on the pizza stone at 500 degrees:
I used fig butter from Trader Joe’s, but you could use fig jam or just sprinkle the top of the pizza with some nice big grains of unrefined crystallized sugar like demerara.
2013 Update: On family suggestion, I’ve upped the amount of mascarpone cheese in this.
- Dough for one pizza crust or 1 unbaked pizza crust
- coarse corn meal for sprinkling on pizza peel or cutting board
- 3 Tbs. fig butter (or fig jam, or sprinkle pizza with large-grained unrefined crystallized sugar)
- 5 oz. mascarpone cheese
- ½ pint (8 oz.) fresh figs, chopped
- (several chopped walnuts, optional)
- (pizza stone)
- Put pizza stone in oven and heat to 500 degrees F.
- Sprinkle pizza peel or large flat cutting board with a generous amount of corn meal.
- Roll out pizza crust atop the corn meal.
- Spread fig butter or fig jam on crust (or if lacking either of those, after the other ingredients are on the pizza sprinkle it with unrefined sugar)
- Dot the pizza with mascarpone cheese.
- Cover the pizza with chopped figs and with walnuts if using.
- Slide pizza onto heated pizza stone.
- Cook 10-11 minutes at 500 F or until pizza begins to brown slightly on edges.