Jam Pizza

On a hot, humid, 90 degree day, on the top floor of a brownstone in Brooklyn, we decided to make pizza. Not just any pizza: jam pizza. Inventive and masochistic, it was an experiment in food territory that many have navigated, but rarely charted to such extremes by jamarchists with a mission to take it up a notch. Watch out Mark Bello, NY Magazine's so called "revolution", and all you other NYC pizza mashups, obsessive pizza hords, and pizza pro-bloggers alike--the jam queens are ready to tussle and yes, the revolution still starts here, in your mouth.

We made two kinds: the classic with fig jam, proscuitto, parmesan, truffle oil and fresh arugula on top; the trendalicious porker with Midnight Morello black sour cherry preserves, BBQ pulled pork, caramelized onions and manchego cheese.

Our advice is make these in the winter.

Fig You Pizza
1 lb pizza dough (we like this recipe)

2-3 ounces Parmesan, grated (try other cheese too)*
fig jam
about 2 ounces prosciutto
two generous handfuls of arugula, gently tossed with a little olive oil and coarse sea salt
truffle oil to taste
yellow cornmeal, for sprinkling the baking sheet

Preheat the oven to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on pizza peel or baking sheet, then place your pizza dough on top. Lightly sprinkle truffle oil over the pizza dough, then spread some fig spread on, enough to coat it but not too thick. Lay half the prosciutto on top. Sprinkle with Parmesan, then slide the pizza onto the baking stone.

Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with the rest of the prosciutto and a mound of dressed arugula. Sprinkle with truffle oil.

*An amazing variation (thanks to Fog lover, Caroline) that I like to call the "Fig Fog Pizza," is to use Humboldt Fog cheese, which is the best cheese on earth.

Cherry Pig Pizza

1 lb pizza dough (we like this recipe)

2 cups pulled pork or pork carnitas, shredded

1/2 cup BBQ sauce (make your own)

1 onion, sliced and caramelized
6 ounces sliced manchego cheese

Midnight Morello Cherry jam (or make your own, fellow jamarchists)

yellow cornmeal, for sprinkling the baking sheet

Place a pizza stone on the lowest rack of the oven and preheat to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.

Combine 1/2 cup of cooled barbecue sauce with the pork. Spread some cherry jam on your pizza crust, enough to coat it but not too thick, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onions. Spread the cheese evenly over the top.

Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly.

...thanks ilrosewood and roboppy for pics.