The plump mysteriously dark figs that line the market produce aisles have always lured my eye, but I rarely buy them. Recently though, I spontaneously picked up a carton of black mission figs with no plan as to what to use them for. After they became lonely on my counter as the other produce slowly started diminishing, I decided to turn them into jam using my pectin-free Blueberry Jam recipe. I used about 1lb of figs in place of the blueberries and reduced the honey a bit. I also pureed the figs in my blender prior to simmering them for a smoother jam. The aromas wafting from the saucepan as the figs simmered was intoxicating.
I put my jam to work as a filling for my Not-A-Grain Cereal Bars and then spread it on this new flatbread pizza crust as a light hors d’oeuvre for a dinner party. The crust is buttery and flaky, more like a cracker than a regular doughy pizza crust. Brimming with the complimentary flavors of salty prosciutto and smokey notes from the rosemary and smoked fontina, this pizza is the perfect starter to a warm Autumn meal. If you’re dairy free, you will still enjoy this pizza without the cheese. I used the jam and leftover prosciutto as a snack stacked on top of grain-free crackers all week and it was every bit as satisfying as the pizza.