That’s <i> Amore</i>

PIZZA NIGHT

Green salad with balsamic vinaigrette Lamb Pizza With Goat Cheese and Sundried Tomatoes, or Turkey Pizza With Artichokes and Roma Tomatoes Chocolate gelato with raspberries and lace cookies Pizza: These days you can get it both good and fast. What you find in the freezer section of any supermarket has gotten better, and the stuff that comes delivered is getting faster.

But homemade pizza is still in a class by itself. And now making it is easier than ever.

Boboli, the packaged ready-to-use pizza crust, is a boon to harried cooks. You simply open the package, top the crust with your own combination of ingredients, add a sprinkling of cheese, brush with garlic-olive oil, and pop it into the oven. Your pizza will fill the house with the good aroma of home cooking--and emerge crisp, flavorful and ready to eat in just minutes.

These pizzas depart from the ordinary in substituting piquant sundried tomatoes or fresh slices of Roma tomatoes for the usual tomato sauce. We’ve improved on ordinary mozzarella too. Add some fresh oregano, a few snippets of basil and lots of garlic, and your kitchen will be especially fragrant.

LAMB PIZZA WITH CHEVRE AND SUNDRIED TOMATOES

Staples

3 cloves garlic

Olive oil

Salt, pepper

Grated Parmesan cheese

Shopping

Fresh oregano sprigs or 2 teaspoons dried

2 (8-ounce) packages Boboli pizza crust

1 (8-ounce) package shredded mozzarella cheese

1 jar whole sundried tomatoes

8 ounces California chevre (goat cheese)

1 pound ground lamb

1. Mince 3 cloves garlic. Chop 2 tablespoons oregano leaves, if using fresh. Drain 12 sundried tomatoes and cut in slivers. Crumble or slice 8 ounces goat cheese.

2. Heat 1/4 cup olive oil in skillet over medium heat. Add garlic and saute lightly, do not brown. Pinch off 1-inch pieces from 1 pound ground lamb and add to skillet. Season to taste with salt and pepper. Cook meat to rare stage, about 3 minutes.

3. Brush 4 Boboli pizza crusts with garlic-olive oil from skillet.

4. Divide half of (8-ounce) package shredded mozzarella cheese over Bobolis.

5. Top with sundried tomatoes, ground lamb pieces and goat cheese. Brush with any remaining olive oil from skillet.

6. Sprinkle with remaining 4 ounces mozzarella cheese and oregano.

7. Bake at 450 degrees 8 to 10 minutes. Sprinkle with grated Parmesan cheese as desired. Serve hot.

Makes 4 servings.

Variation:

Turkey Pizza With Artichokes and Roma Tomatoes:

Use same method and ingredients but substitute 2 tablespoons chopped basil leaves for oregano, 4 sliced Roma tomatoes for sundried tomatoes, 8 ounces cooked turkey slices for lamb and add 4 marinated artichoke hearts, drained and sliced.

Food styling by Minnie Bernardino and Donna Drew.