L'Industrie Sourdough Pizza with Homemade Fig Jam

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.