Just bought some fig jam for use as a sauce for my fig/prosciutto/Gorgonzola pizza.
Problem is that the jam is VERY thick-- almost like a gelled paste.
There is no way I can, I dont think, put this on pizza dough fast enough before it sticks to my peel OR smoothly enough to where it isn't tearing apart my dough.
Can I "cut" it somehow to thin it out? Maybe water? Or something like cognac? The heat from the pizza oven will evaporate the cognac and "dry it" out a bit...