Pizza Brutta Fig Jam

Spread the dried figs on a table and sort for quality. Remove stems with a knife and cut into four parts.

Combine sugar, lemon juice and water in a large skillet (cast iron, if available) and stir until the sugar has dissolved. Bring the liquid to a low boil and add the figs. Cover and cook on medium-low heat until soft, gently stirring the figs every ten minutes. Remove from heat and puree in a food processor until smooth. Add more water or lemon juice to taste if the consistency is too thick. Let cool and spread on focaccia, pizza dough or crackers as desired.

For Fig Jam Pizza:

Buy two pizza doughs* from your local independent pizzeria, roll them out or open them with a little flour by hand onto a pizza pan or pizza stone dusted with flour and cornmeal. Brush olive oil onto the dough and then spread the fig jam with a spoon or spatula. Generously top with shredded or thinly sliced Wischego and thinly sliced red onion. Bake at 500 degrees until the cheese is bubbly and the crust is brown.