Fall Fig and Pumpkin Pizza

Guys, fresh fig season. Why are you so short? Why are my usual New England grocery stores so slow to replace the stock?

I almost called this something like “Fabulous Fall Fig Salad”. Thankfully, I realized that was lame. At least for me. These can totally be meal prepped. I basically kept everything separate and then assembled the day of, keeping the cheese on the block. Freshly shredded cheese is everything!

This recipe gets bonus points for using the entire can of pumpkin. There’s nothing worse than making something that needs 1 cup of puree. The rest of the can goes into the fridge and chills there unused until it goes bad.

This recipe has a few parts. I listed the directions in order of approximately how long each piece takes. I actually made my caramelized onions last because I thought it would take about 5 minutes. Don’t make the same mistake I did.

  • 30oz Rotisserie Flavor Turkey Breast Tenderloins*
  • 1 15oz can of pumpkin puree
  • 1 Tbsp EVOO
  • 1 Tbsp honey
  • 1.5 Tbsp fish sauce
  • 1 onion, sliced
  • .5 Tbsp butter
  • fresh sage
  • salt
  • pepper
Turkey and Figs
  1. Pre-heat oven to 325F.
  2. Bake turkey tenderloins for 50-60 min, or until the internal temperature is 165F.
  3. While the turkey cooks, slice the figs into quarters.
  4. After about 30 minutes have passed, put the figs in the oven along with the turkey and bake them until they are soft and start to caramelize.
  5. When the turkey is done, remove and slice into small pieces.
Caramelized Onions
  1. Slice the onion into skinny rings.
  2. Heat a skillet over low heat and add the butter. Once the butter melts, add the onions
  3. Stir the onions every few minutes until they caramelize.**
Prep the pumpkin sauce!
  1. Mince (or chop) a few leaves of sage.
  2. Combine the pumpkin, EVOO, honey and fish sauce in a pot over medium heat. Season to taste with salt and pepper.
  3. Cook until evenly heated.
  4. Stir in your fresh sage.
Assemble the Pizza!
  1. Crank the oven up to 425. If using, put a pizza stone in the oven while it heats up.
  2. Once the oven is hot, add pizza crusts and cook 5-6 minutes until they start to get crispy.
  3. Remove the crusts.
  4. Assemble the pizzas: sauce, turkey, figs, and caramelized onions. Top with cheese and place back into the oven for another 5 minutes until the cheese melts.
  5. Remove the pizzas from the oven and garnish with some more fresh sage.



*Shout out to Shady Brook Farms for selling turkey tenderloins all year long
** This takes forever! Like at least half an hour. If you must, you can increase the heat a tad towards the end, but monitor the onions carefully. Increasing the heat too much will burn them.


Calories: 550
Carbs: 59
Fat: 17
Protein: 43
Fiber: 9

Serves 5


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