I love fig jam, but I definitely don’t make as much use out of it as I should when I have a jar on hand in my fridge. I usually just spread it on toast or crackers and eat it plain just like that. Yesterday I got a bunch of seasonal produce, and I wanted to make a pizza that incorporated all of the flavors, but I didn’t know what to use for a sauce. I decided to try using the fig jam as a base and built up the pizza from there.
To reduce some of the sweetness of the jam, I stirred in a little balsamic vinegar. I love these flavors mixed together. I then spread this on a slab of naan bread for the crust, but you could use traditional pizza dough or whatever pizza dough substitute you find fitting. You could also use sweet potato ribbons or squares instead of butternut squash if it is easier for you to work with. This pizza is sweet and savory with the combination of fall fruits and vegetables plus the addition of fresh sage.
Vegan Pizza Recipes: Butternut Squash & Fig Naan Pizza
- 1 piece naan bread
- 3 tablespoons fig jam
- 1 1/2 tablespoons balsamic vinegar
- 1/2 red apple, sliced thin
- 1/4 teaspoon cinnamon
- 1 teaspoon coconut oil
- a few slices purple onion
- 1 tablespoon olive oil
- 1/2 cup butternut squash, spiralized
- 1/2 teaspoon brown sugar
- handful kale
- to taste fresh sage leaves
- to taste black pepper
- 1 tablespoon pomegranate seeds, to serve
1. Pre-heat the oven to 350°F.
2. In a small bowl, mix together the fig jam and balsamic vinegar until smooth and then spread a thin layer on your naan bread.
3. Heat the coconut oil and cinnamon in a small pot and add the apple slices. Simmer for about five minutes, until the apples start to soften. Remove from heat and add to pizza.
4. Add 1/2 tablespoon olive oil and the onions to a pot and simmer for a couple minutes until they are caramelized. Remove from heat and add to pizza.
5. Toss the squash ribbons in the other 1/2 tbsp of olive oil and the brown sugar. Add them like this, uncooked to the top of the pizza.
6. Add the kale, sage, and black pepper.
7. Bake for about twenty minutes or until the crust in the naan bread turns a dark golden brown color.
8. Remove from oven and top with pomegranate seeds to serve.
Also by Lauren: Vegan Squash and Pumpkin Pie Puff Pastries
Related: Vegan Pizzadilla (Video)
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Photos: Lauren Sacerdote