When I first moved to California I was lucky to get a job at a restaurant called Piret’s. The company began as a cooking school and within a few short years a restaurant was added. By the time I came on board there were four more restaurants that really were more like food emporiums. In addition to being able to sit and order a meal, the restaurants included a cheese and charcuterie department, a variety of prepared foods to go, incredible pastries, a great selection of packaged gourmet foods and of course, wine. Surrounded by this abundance of food, I was like a kid in a candy shop.
I have countless wonderful memories of meals eaten there both as an employee and as a guest. A cookbook was published in 1985 and over the years I’ve tried a variety of things, but one of my favorites is a pizza. It was the mid-eighties and Wolfgang Puck’s pizzas were all the rage. Piret’s did a great job with their own pizzas and the one I ordered time after time was their Lamb Sausage & Grape Leaf.
I’ve been making this every few weeks when we have our “pizza night”, although I’ve yet to find lamb sausage and instead have been using Italian sausage. Mine might not be exactly like the one they served, but it’s pretty close and we love it!
Grape Leaf & Sausage Pizza
Pizza dough-form dough into circle
Grape leaves-(from a jar unless you have your own vines) spread leaves over dough
Top with: sauteed sausage, slivered red onion, crumbled feta cheese, pine nuts, sliced tomatoes, kalamata olives, fresh oregano
Drizzle with your good olive oil
Bake for about 10 minutes in pre-heated oven (as hot as you can get it) preferably on a pizza stone