Grilled Lamb and Feta and English Mint Pizza

Art Culinaire, Spring, 2001 by Jamie Mammano

For the pizza dough, brush six half sheet pans with half the olive oil. In a small bowl, combine the water and yeast, stir slightly to submerge, and set aside until dissolved, about ten minutes. Place the yeast mixture into the bowl of an electric mixer fitted with the dough hook attachment. Add the sugar, flour, semolina, salt, and the remaining olive oil in several stages, scraping down the sides of the bowl between each addition. Mix until the dough is smooth and pulls free from the sides of the bowl, about 10 minutes. Transfer to a lightly floured work surface and divide into six pieces. Roll each piece thin and transfer to the prepared sheet pans. Cover with a cloth and set aside.

To finish the pizza, prepare a hot grill. In a medium bowl, combine the chopped mint, tomatoes, onions, and lemon juice and toss to combine. Season and set aside. Season the pizza dough. Grill both sides until crisp. Remove from the heat and return to the prepared sheet pans. Spoon some English mint and tomato mix, Bel Paese, Pecorino Romano, feta, and lamb over each pizza dough and place on the grill to melt. Remove from the heat, return to the prepared sheet pans, and sprinkle with mache. Season and set aside keeping warm.

To serve, accompany with chili pepper olive oil.

(Serves 6)

For the pizza dough:

1/4 cup plus 1 tablespoon extra virgin olive oil

21/4 cups warm water, 90[degrees]

1/2 ounce cake yeast

3/4 tablespoon granulated sugar

6 cups all-purpose flour

3/4 cup semolina flour

3/4 tablespoon salt

For the pizza:

1/4 cup stemmed and chopped English mint [*]

3 cups diced "mixed" heirloom tomatoes [**]

11/2 cup peeled and finely diced red onion

4 tablespoons fresh lemon juice

11/2 cups shredded Bel Paese cheese

11/2 cups shredded Pecorino Romano cheese

2 cups crumbled feta cheese

18 ounces roasted and sliced lamb loin

6 bunches hydroponic mache [***]

Salt and pepper to taste

For the dish:

(*.)Available through The Chef's Garden at (800) 289-4644

(**.)Available through Specialty Foods at (617) 623-3300.

(***.)Available through Indian Rock Produce at (800) 882-0512