I mentioned recently why I don't blog much about food, and you will see why here, but I had to share this genius use of fig jam (with balsamic vinegar). I've been on a pizza kick lately, which is good because I have not come close to mastering making my own dough. It's getting better--the addition of whole wheat flour actually helps. I wanted to mix it up with the toppings and tried this fennel-caramelized onion topping from Food and Wine. It was great but ended up a tad too salty. Then I remembered my fig-balsamic jam in the fridge and the perfect pizza was born, zazzed up with some arugula and parsley from the garden. Italian style!