Fig Pizza and Preserves

Fig Pizza (The Party Pizza)


6 Flat-Outs mini flat bread, cut in half, or mini pita bread (see The Casual Pizza)

IMG_20921 Tbsp olive oil

8 oz jar of fig preserves

4 to 6 oz roll of goat cheese (other soft cheeses would work too – goat cheese is salty 

and a great combination with the sweetness of the fig preserves)

¼ cup toasted almonds, chopped

A couple of handfuls of arugula


Preheat oven to 350 degrees.

Add olive oil to a large skillet over medium high heat and lightly brown flat breads about a minute on each side.

Place flat breads on a baking sheet and spread each one with enough fig preserves to cover.

Top with crumbled goat cheese, about 2 Tbsp depending on the crust size, and a sprinkle of chopped almonds

Bake for 6 to 8 minutes to melt cheese.

Top with arugula and serve immediately.

Fig Preserves


28 oz dried figs, any stems removed

5 cups water

3 cups sugar

1 Tbsp fresh grated ginger (1 tsp dry would be ok, but not as flavorful)

Juice of one lemon

2 Tbsp rum


Add figs to 4-quart pot or Dutch oven.

Add water and bring to boil. Remove from heat and let stand until figs are plumped, about 15 minutes.

With a slotted spoon, remove figs; reserve liquid. Let cool briefly.

Coarsely chop figs.

Add figs, sugar, ginger, and lemon juice to reserved liquid and heat to boil.

Reduce heat to medium and simmer for 20 to 30 minutes, until thickened.

Stir in rum; heat to boil.  Boil 1 minute.

Ladle into sterilized pint or 1/2-pint jars, leaving 1/4-inch headspace.

Cover and seal jars according to instructions.

© Deer One Publishing 2021