I was so inspired by the fig, arugula, blue cheese and proscuitto pizza I had at Vivace recently, I wanted to imitate it. Not one of my better creations, but this is the nice thing about being single -- no one is around to complain or raise eyebrows when you serve up some random concotion for a weeknight supper.
When in Lebanon, I went a little nutty in the Cedar Reserve and bought a number of preserved fruits and jellies. One was a fig jam with sesame seeds. I spread that on some of the frozen Lebanese bread I bought at Cedarland grocery last week (when my cool friend Whitney made the tastiest lamb meatballs in a tahini sauce over basmati rice -- my contribution was yogurt (lebaneh) and a bottle of Lebanese wine).
(No proscuitto on hand. Sadness.)
It was OK, and I ate it, but if I made it again, I would cook it at a lower temperature -- 400 made the pita too crispy. (Yes, I should have known this would be the case with thin bread that was already cooked. Whatever.) Another key ingredient missing from Vivace -- in addition to the proscuitto -- was the limoncello mojito I had at the restaurant. Perhaps THAT was why I enjoyed my pizza so much!