Lamb and Pizza

Both David and Smith were craving lamb yesterday - so odd, while I know that is a common thing David likes, Smith came out with, "me too!" when David mentioned his craving. I, on the other hand, had seen a picture of a grilled pizza, and decided I must make that. I made that a couple times last summer, with the normal fixin's like shredded mozzarella, pepperoni, marinara. However last night I wanted one of our Golden Jubilee tomatoes, fresh home-grown basil, onion and garlic from the farm market, soft mozzarella and olive oil. Oh my mouth is still watering.

So...lamb kebobs (turned into a mighty lamb sandwich!) for the boys and a grilled pizza for me! Tate ended up with hot dogs - I swear that girl is going to turn into a giant hot dog!

1 package dry yeast
2/3 cup water (100-110)
1.5 teaspoons olive oil
1-2/3 cup flour (or 2 cups)
1 teaspoon sugar
rosemary, chopped finely 


Dissolve yeast  in warm water for 5 minutes. Stir in olive oil, add 1.5 cups flour and mix on 2 with your dough hook for about 2 minutes, gradually add more flour, 1/2 cup at a time, until dough sticks to hook and cleans the sides of bowl, do for about 4 more minutes. Put in a large bowl coated with cooking spray, turning to coat top, cover and let rise for 45 minutes. Dough is ready when indentations remain. Punch dough down and let rest for 5 minutes.


Divide dough in half (cover not-used half), roll or form into crust size you want. Spray or oil grill rack, put the dough directly on the grill and cook for 4-10 minutes per side. Once flipped, put toppings you'd like - I brushed olive oil, sliced tomato, mozzarella, sliced basil, caramelized onions, roasted garlic. Mmmmmm. Enjoy!