L’Industrie Sourdough Pizza with Homemade Fig Jam
L’Industrie Sourdough Pizza takes an irresistible turn with the sweet-and-savory combination of fig jam, crispy bacon, and creamy whipped ricotta. The tangy, airy sourdough crust brings it all together for a slice that’s rich, balanced, and seriously craveable.
What is on L’Industrie Sourdough Pizza?
This creative pizza combines a crisp, airy sourdough crust with sweet fig jam, savory bacon, and light, creamy whipped ricotta.
What does the fig jam add to the pizza?
The fig jam brings a natural sweetness that balances the salty, smoky bacon and rich ricotta.
Is the whipped ricotta creamy or heavy?
Whipped ricotta adds a smooth, fluffy texture without making the pizza feel overly heavy.
What makes sourdough pizza different?
Sourdough gives the crust a subtle tang and a beautifully crisp exterior while keeping the inside light and airy.
How do I make sourdough pizza crust thin and crispy?
Stretch the dough gently and evenly, keeping the center thin while leaving a slightly thicker edge. A hot oven and preheated pizza steel or stone are also key to getting that crisp texture.
Why is my sourdough pizza crust too thick?
The dough may not have been stretched thin enough, or it may be over-proofed. Try gently stretching it farther and avoid adding too much flour during shaping.
What temperature should I bake sourdough pizza?
Bake at the highest temperature your oven safely reaches, ideally around 500–550°F. A thoroughly preheated pizza steel or stone helps create a crisp bottom.
How do I keep the middle of my pizza from getting soggy?
Use a light layer of sauce and toppings, and avoid piling on ingredients with high moisture. Baking on a fully preheated steel or stone also helps the center cook quickly and stay crisp.
Should I use a pizza stone or pizza steel?
Both work well, but a pizza steel generally transfers heat more aggressively, making it an excellent choice for a thin, crispy crust.
Cook with me!
L’Industrie Sourdough Pizza with Homemade Fig Jam
Ingredients
- Sourdough Pizza Dough makes 4 pizzas, prep day in advance, recipe here
- 12 strips bacon chopped and half-cooked (remove with slotted spoon)
- 16 oz low moisture mozzarella grated
- Optional 1/2 cup pizza sauce
- 8 ounces whole milk ricotta any liquids drained
- 2 tablespoons heavy cream
- salt & black pepper to taste
- freshly grated parmesan
- fresh basil leaves for garnishing
- extra virgin olive oil
For the Fig Jam:
- 2 pounds fresh figs stems removed and quartered
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
Instructions
- Prep the sourdough pizza dough the day prior.
- Preheat pizza oven or a pizza stone in your oven to 500F to 550F for at least 30 minutes.
- To make the fig jam, combine all ingredients in a heavy bottom saucepan. Stir until sugars have dissolved and the juices are bubbling. Reduce heat to low to simmer for 20 to 30 minutes, until figs are very juicy and liquids have naturally thickened.
- In a bowl, combine the ricotta and heavy cream. Whisk vigorously for 1 to 2 minutes, until light and fluffy. Season with salt to taste. Transfer to a piping bag for easy piping after the pizza bakes.
- Either use a potato masher, immersion blender, or food processor to break down the figs to preferred fig jam texture.
- To assemble the pizzas, add a generous amount of cornmeal to a pizza peel.
- On a floured surface, add one sourdough pizza dough ball. Press a 1″ border along the edges, then gently stretch out the centers in your hands. Continue to gently stretch/shake the centers until as thin as you can go with breaking the dough. (It’s also okay if there’s small tears, just pinch back together!) Use gravity as your sous chef here!
- Place the stretch dough on the cornmeal coated pizza peel. Top with a very thin layer of either pizza sauce or olive oil, followed by a generous layer of freshly grated mozzarella, the half cooked bacon bits, and dollops of fig jam.
- Use the pizza peel to transfer the pizza into the hot pizza oven or pizza stone. You may need to rotate the pizza halfway through baking using the pizza peel for even browning. Cook until the pizza has a golden crust with slightly charred parts. Remove and let cool on a wire rack while you top with the whipped ricotta, crushed black pepper, fresh basil leaves, and freshly grated parmesan. Enjoy immediately.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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