We'd dined on meatballs for six days in a row and a new kind of delirium entered the kitchen. Inspired by a rereading of The Emigrants and Karl Oskar's diligence, dinner was served. We started with a big salad of red romaine, green onion and peppers, lots of shaved Parmigiano-Reggiano, and a dressing of quick pickled cucumbers and olive oil. We finished with wide slices of "Swedish Pie."
The Karl Oskar
Dough for one crust, rolled thin
1 cup Jarlsberg or Emmental, shredded
1 russet potato, peeled and sliced very thin
2 teaspoons Penzey's pizza topping
1 tablespoon olive oil
1/4 cup lingonberry preserves
12 to 15 Swedish meatballs, halved
1 cup mozzarella or provolone, shredded
1/4 cup Parmigiano, grated
Spread Jarlsberg over uncooked crust; add a single layer of thin potato slices and pizza seasoning. Bake in preheated 425 degree oven for 15 to 20 minutes, or until crust is golden and potatoes are just done. Remove pizza from oven.
Combine olive oil and lingonberries; spread over potatoes. Dot with meatball halves; top with remaining cheese and return to oven. Bake additional 15 minutes or until cheeses are melted.