Serve with Stags Leap District Cabernet Sauvignon
Created by Winery Chef Eric C. Maczko

Ingredients:
2 lamb sausages, removed from their casings
1 sheet lavosh flatbread, approximately 8" x 10"
4 medium heirloom tomatoes
3 ounces aged Parmigiano-Reggiano cheese
1/4 cup basil, sliced thinly
1 tablespoon oregano, chopped
1 tablespoon thyme, chopped
1 ounce balsamic vinegar aged 25 years, or 2 ounces other balsamic reduced by half
Extra virgin olive oil as needed
Salt and pepper to taste

Method:
Sauté sausage in a heavy-bottomed sauté pan over medium heat until cooked through, approximately 3-5 minutes. Season with salt and pepper to taste. Allow to cool slightly.

Core and split tomatoes across the equator. Rub with olive oil and grill skin-side down until skin begins to blister and peel. Transfer tomatoes to cutting board, remove skin and lightly chop.

Cut lavosh into 6 equal-sized rectangles. Brush one side with oil. Season with salt and pepper, and grill lightly, oil-side down, over medium flame for 1 minute.

Finish by topping grilled side of lavosh with tomatoes, sausages, herbs and grate half of the cheese on top. Grill for additional 1-2 minutes covered. Remove pizzas from grill and garnish with remaining cheese. Serve hot or cold.

Yields 6 servings

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