Lavosh, an Armenian flatbread, makes it easy to pull together a "pizza." This one combines grilled heirloom tomatoes with aged balsamic vinegar and lamb sausage for something truly special. This "pizza" crosses borders too ... it would make just as good of an hors d'oeuvre, in smaller pieces, as it does a lunch or dinner. Pairs wonderfully with our Rutherford Nebbiolo or Cabernet Sauvignon.
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 Round Pond Estate Aceto Balsamico Tradizionale
Round Pond Italian Extra Virgin Olive Oil as needed
Salt and pepper to taste
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. Transfer to a bowl and toss with balsamic and herbs.
Cut pizza 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 and sausage, 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.