Jam on Pizza? The Fig & Gorgonzola Pizza That Breaks the Rules
Welcome back to the Pizza & Flatbreads series here at Doughn’t Knock It, where the crust is naturally leavened and the toppings are anything but traditional. Today, we are blurring the line between a cheese board and a pizza with our Fig Jam & Gorgonzola Sourdough Pizza.
If you are a pizza purist who believes only tomatoes belong on a crust, this one is going to challenge you. Using sweet, sticky fig jam as the base “sauce” might sound like a dessert, but when you pair it with the sharp, pungent bite of melted gorgonzola and the salty crunch of baked prosciutto, it creates a flavor profile that is absolutely mind-blowing. The blistered sourdough crust provides the perfect tangy canvas to balance the sweet and savory extremes.
Tips for a Perfect Sweet & Savory Pie
Mixing high-sugar ingredients (like jam) with high-heat pizza baking can be tricky. Here is how you nail it on the first try:
- Thin the Jam: Don’t glop the fig jam on like a thick marinara. Spread it thin. The natural sugars in the fruit will heat up quickly in a 500°F oven, and if the layer is too thick, it will scorch before your crust is fully baked.
- The Post-Bake Greens: Never put your arugula on before baking! It will wilt into a sad, bitter mess. Toss a giant handful of fresh greens on after the pizza comes out of the oven. The residual heat will soften it just enough, and the peppery bite is crucial to cutting through the rich cheese.
- The Balsamic Finish: A thick balsamic glaze (reduction) is highly recommended over standard balsamic vinegar, which will just make your crust soggy.
Pairings
Because this pizza is so rich and complex, it pairs beautifully with a dry, acidic white wine like a Sauvignon Blanc or a light, fruity Pinot Noir.
Fig Jam & Gorgonzola Sourdough Pizza
Ingredients
- 1 250g Sourdough Pizza Dough Ball, Room Temp
- 1 tbsp Extra Virgin Olive Oil
- 3-4 tbsp High-Quality Fig Jam or Preserves
- 1/2 cup Low-Moisture Mozzarella Shredded
- 1/3 cup Gorgonzola Cheese Crumbled
- 2-3 slices Prosciutto torn into strips (Optional)
- 1 big handful Fresh Arugula
- 1 tbsp Balsamic Glaze For drizzling
Instructions
- Place a pizza stone or baking steel in your oven and preheat to your oven’s maximum temperature (usually 500°F – 550°F) for at least 45 minutes.
- On a lightly floured surface (or a surface dusted with semolina), gently stretch your room-temperature sourdough dough ball into a 10-12 inch circle. Transfer the stretched dough to a pizza peel dusted with semolina flour.
- Brush the outer edge of the crust lightly with olive oil. Instead of tomato sauce, spread an even, thin layer of fig jam across the base of the dough. Don’t lay it on too thick, or the sugars will burn in the high heat.
- Sprinkle the shredded mozzarella evenly over the fig jam. Scatter the gorgonzola crumbles and the torn pieces of prosciutto across the pizza.
- Give your pizza peel a gentle shake to ensure the dough isn’t sticking, then slide the pizza directly onto the hot stone or steel in the oven. Bake for 10-12 minutes, or until the crust is beautifully blistered and the cheeses are bubbling and golden.
- Remove the pizza from the oven and let it rest for 1 minute. Top with a generous mound of fresh, peppery arugula and drizzle the entire pizza heavily with sweet balsamic glaze.
- Slice and serve immediately!
Notes
Gorgonzola Substitutes: If gorgonzola is too pungent for your crowd, you can swap it for goat cheese or a mild blue cheese, but we highly recommend sticking to the bold stuff!