Monday, November 5, 2007

Super Savory Lamb & Rosmary Onion Pizza

I was in the mood for my famous grilled pizza. Since it's transitioning to winter right now, I do these inside on my grill pan. Tonight I used leftovers from the freezer and fridge.

My buddy, Bill took me to The Palm last week for Halloween, and it was divine! He insisted that I take home the leftovers. OMG! Even better! Let me take a moment to share what we had. You know I'm a foodie and savor really good dining experiences and want to share them with others!

We had:
Lobster Bisque (shared)
Roasted Lamb Chops (me)
Ribeye (Bill)
Sauteed Wild Mushrooms (shared)
Potatoes Au Gratin (shared)
Creamed Spinach (shared)
Red Wine (shared of course)
Big Ass Chocolate Cake (shared, and it was heavenly...had genache instead of frosting)

We were so full when we left! Very nice B, thanks again!! Okay, back to the task at hand!

Super Savory Lamb & Rosemary Onion Pizza

Pizza dough (I get mine from Sam's just cut off a hunk and stretch it out)
1/2 small onion, cut in half, then sliced thin
1 small clove garlic, crushed and chopped
1 t fresh rosemary, stripped from stem (or you can use dry, just use a bit less)
olive oil
1/4 cup red wine (leftover from the other night...thanks Nick for bringing the wine to movie night!)
water (you gotta eyeball this)
1 T tomato paste
6 oz. lamb chop (leftover) sliced into thin strips, off the bone
1/2 cup cheese, I use an Italian blend of mozzarella, asiago and Parmesan
fresh ground black pepper

Alrighty, utilize the mise en place technique and prepare. Slice the lamb and set aside. Yes, I gnawed on the bones.

In a small fry pan over medium high heat pour in olive oil and sweat the onions. Turn down the heat to medium to caramelize the onions. This will take some time (about 15 mintues) but well worth it! Pour in the wine to de-glaze, and add the rosemary and garlic at this time. Simmer and reduce and add the sliced lamb. Cook for a bit longer and then add some water (about 1/4 cup) then the tomato paste. This will thicken up and become your sauce. Remove from heat and set aside.
Okay, I chop off a nice sized ball from my dough (they are 16 oz. each) so it's about 1/4 of it and stretch it out. Turn on the fire under the grill pan to about medium high, more high. Slap the round dough onto the pan and let cook. You just have to keep an eye on it. You want some brown spots. Then flip. Put the lamb mixture on the crust, spread the cheese and cook some more. The cheese will start to melt. Grind some pepper on top.

Set your oven to broil. Place the pan underneath the the broiler until cheese is golden brown and delicious.

Transfer to a cutting board and slice . Note I did use my new CUTCO pizza cutter. Very slick! Enjoy!

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