Recipe: Fig and goat cheese pizza, courtesy of Michael Koenig of Latitude 41.

Lemon curd ingredients 3 lemons 1 1/2 cups sugar 1/4 pound butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt Method

Zest the Lemons and in a food processor combine with the sugar

Cream in the butter and beat in 1 egg at a time. Add the lemon juice.

Cook over low heat until mixture thickens, around 170 degrees.

Store refrigerated up to a month.

Fig Jam ingredients 1 pound dried figs ½ cup red wine 2 Tablespoons balsamic vinegar Method

Cut the stems off of the figs and cut into quarters.

Soak in the red wine overnight in the refrigerator.

Over medium flame, cook the figs until almost all of the liquid is absorbed.

Add the balsamic vinegar.

In three batches, pulse in a food processor until smooth.

Store refrigerated

Pizza ingredients 1 ball of pizza dough Drizzle of saba (a type of balsamic vinegar) or balsamic syrup, available at Whole Foods or Trader Joe's 3 ounces lemon curd 3 ounces fig jam 3 ounces goat cheese A handful of baby arugula Method

To make this pizza, you can purchase the pre-made dough from either Trader's Joe or Whole Foods.

Roll out the dough into the desired size. Spread a nice layer of lemon curd on the dough.

Put dollops of the fig jam around the dough, about 2 inches apart.

Crumble goat cheese on the dough.

Cook according to your oven's temperature. Remember that the hotter the oven the crispier the pizza. I prefer the thin crispy crust for this pizza. It is best to use a stone if you have one available.

Cut the pizza, drizzle saba or balsamic syrup on top and add baby arugula.