June 30th, 2003

sexy max

Max's Sacred Pizza of Yummy Lamby Goodness

It's not quite perfected, but it is quite tasty. I thought this would be a good place to put the recipe so I won't forget it.


schwebel's italian herb old world flatbread (or premade crust of your choice)
mixed greens
olive oil
balsamic vinegar
mozzarella and feta cheeses
crushed red pepper
penzey's pasta sprinkle

Cut up some lamb into smallish bits. Cut up an onion into smallish bits. Pour some olive oil and a splash or four of balsamic vinegar into a frying pan, with generous sprinklings of garlic, paprika, and oregano. Dump onion bits into frying pan. Cook over mediumish heat until onions are becoming clear. Add lamb. Stir frequently. Reduce heat when lamb reaches your preferred redness/browness ratio.

Cut nectarines into thin slices. Preheat oven to 300 degrees F. Artfully arrange mixed greens upon flatbread to create a layer of greeness. Artfully arrange nectarines to create a thin layer of orangeness. Dump upon this layer your onions and lamb, spaced fairly evenly to create a thin layer of browness. Add pasta sprinkle, moderately generously. Add a touch of crushed red pepper. Add mozzarella to create a clumpy layer of off-whiteness. Sprinkle a bit of feta on top of that, then a not-so-moderately generous extra helping of oregano** (but not so much so as to create another layer of green/browness.)

Admire your handiwork.

Bake 22 minutes at 300 degrees or until mozzarella is nicely melted***. Serve with a refreshing, citrusy vodka drink and an episode of Cowboy Bebop.

* My original concept called for mangos, but Giant Eagle didn't have any, so at Jenn's suggestion, I tried to substitute nectarines. The result was not bad at all, but I wonder if mango wouldn't be better; after all, it is paired with lamb in many traditional dishes...

** Jenn thinks perhaps the extra oregano was too much. She may be right. I have a hard time with the concept of "too much oregano" so I can't judge for sure.

***20-22 minutes at 300 degrees has served me well in many recent pizza-making endeavors. but sometimes I want meltier, stringier cheese. I'm not quite sure how to accomplish this. Higher temperature, maybe? Would I need to then shorten the length of time?
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