Lamb Gyro Pizza with "Tzatziki Sauce"

Minced onions in tea towel:


Squeezing out excess water from onions:


Grinding lamb cubes in food processer with onions and herbs:


Into a loaf pan, bake at 350 for 45 minutes or until inner temp reaches 170:


Let rest on rack for 20 minutes:


Slice in 1/4 inch slices and lay out on pizza crust that has been brushed with extra virgin olive oil and top with chopped tomatoes and feta cheese, season with salt, pepper and garlic powder:






Lamb Gyro loaf

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 350 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 45 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat.
Let sit to rest for about 20 minutes. Slice loaf into 1/4 inch slices.

Make pizza crust while the loaf cooks. Or serve on pita bread for a classic gyro sandwich.

I made my own version of Greek Tzatziki sauce:


1/2 cup sour cream
1 clove garlic, minced
1 teaspoon red wine vinegar
pinch of sea salt
1 quarter of a peeled and seeded cucumber that has been minced

Mix all together. Let sit for an hour to meld flavors.


My dinner plate:

Grilled bread or pizza

A couple of years ago, I discovered that I can actually grill pizza dough! I make my pizza dough recipe and divide it into two balls. I make a tray with all the fixings I'll need, dough included, and then go out to a preheated grill. Just flatten each ball into an oblong shape and brush on olive oil before placing it, oil side down, directly on the grill. Brush the top side with more olive oil and flip over with a spatula. Add whatever pizza toppings you want, turn the heat to low, close cover and grill until it is cooked. (keep an eye on the underside, you might have to move it away from the direct flame...you don't want it to get too crispy!) The cheese will melt, the toppings will sizzle, and it will be THE best pizza you ever had! Crunchy on the outside and chewy on the inside.
Here are a couple of pictures of our grilled cheese bread from last night's dinner:



p.s. you can replace the olive oil with melted butter and the cheese with cinnamon sugar to make a dessert bread. Serve it with an easy frosting glaze for dipping. Oh ya!

Pizza again

Just to remind you...when I make pizza I use any and all leftovers to top them. I had some leftover mashed sweet potatoes. I plopped some teaspoonfuls across the pizza and added some raw zucchini and red onion. SO GOOD!

Confessions of an amateur chef:

I am not a professional cook. I barely know any cooking terminology. I have to admit that most of my success has been because of trial and error. For 22+ years I have been learning how to cook. The dishes that have stayed in my file are the ones that I have gotten good at. Those are the ones that I have tweaked and perfected to the point that, somehow, I appear to know what I'm doing! I really don't!! I have some knowledge and understanding about cooking, but when I browse around online, I am embarrassed at how little I know! Seriously, I didn't know what a sous chef was until I saw it in a movie! But that's okay...I'm the executive chef in my kitchen!!

So, the skills I have in the kitchen are very limited, but I am always learning something new and always adding new ideas to my collection. One thing I have learned recently is that ALL leftovers can be used! I try not to waste anything, as it is very expensive to feed a family of six. You will see me use one cut of meat for two meals, at the very least. For instance, Pot Roast leftovers can be turned into a very rich hash, that when served with biscuits and a salad is a very satisfying meal that my family loves.

The following pictures are of tonight's meal. I had 3 pieces of lunchmeat left...not enough for all the kids to have sandwiches...so, I used them to make my version of a stromboli. (cold cuts rolled up inside pizza dough)

Also, remember the Chicken Cacciatori I had last night for dinner? Well, there was a bit left, but not enough for a meal...so, I took the rest of it and used it on my pizza. You can see from the last picture that it was a success. (actually, the pizza with the most on it is usually the favorite one in this house.)







Remember, I'm just another amateur chef...it's my family who makes me feel like I'm a successful restaurant owner!

Pizza (What? You're surprised?)

Peppers, red onion, spinach and mushrooms:


Mozzerella cheese:


Any white cheese sauce:


The secret to tasty pizza? Spices...and LOTS of 'em!


Drizzle olive oil over all:


Leftover meatballs:


25 minutes in a 425 degree oven and you get:




My Pizza Crust Recipe

1 Tablespoon yeast
1 Cup very warm water
2 teaspoons sugar
1/2 teaspoon salt
1 Tablespoon oil
2 1/2 cups flour (and extra to knead dough)

~In a large bowl, dissolve yeast in warm water.
~Add sugar, salt, oil and flour.
~Use a stand mixer with dough hook or mix by hand with a wooden spoon until dough is together in a ball.
~On a lightly floured surface, knead dough until it is smooth and elastic.
~Cover with towel and let "rest" for 20 minutes.
~Divide into two balls of dough and press out onto two greased pizza pans.
~Add toppings, sauce, cheese and whatever else you wish to have...in that order.
Bake at 425 degrees for about 20-25 minutes...lifting pizza partially with spatula to check bottom. (it should be lightly browned) Makes two 12-14 inch thin crust pizzas.
ENJOY!

Be creative with toppings...Many times I use leftover meats and a few different kinds of cheeses...also traditional red pizza sauce is yummy, too!
You can also double this dough recipe to make two thick crust pizzas.