Quote:
Originally Posted by Melana
that really does look tasty. what kind of crust did you use?
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I made kabobs a few nights earlier, and had some leftover lavash, middle eastern flatbread. After working late, I didn't feel like cooking anything elaborate, so I saw the lavash and a half-can of tomato paste and came up with a plan. I also didn't want to heat up the house with the oven, so I threw my pizza stone onto my gas grill and fired it up.
Apart from heating up the grill, the whole thing took about 7 minutes to assemble and bake. I applied the tomato paste, then sprinkled on dried oregano, fennel seed, garlic powder, and some mozzarella cheese. (It was actually two sticks of string cheese!) I raided the fridge again for toppings, and found chopped peppers, kalamata olives, feta cheese and lula kabob...again, all left over from the other night's kabob wraps. Finally I grated some parmigiano reggiano over the top, and onto the pizza stone it went. About 4 minutes later I took a peek, and it was good to go.
Not bad, for a quickie dinner! The pizza stone is the key, without it I think the lavash would get damp and soggy on the bottom.
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