Yep, that's what it is.
There is a story behind this slightly odd bite of pizza. See, as I've mentioned before, my brother makes some kick ass souvlaki. But, he doesn't have anything as convenient as a recipe. So when I called him the other day looking for one the conversation went something like this:
Me: "Hey, I want to make souvlaki, what's your recipe?"
Him: "Oh, I don't know. Something like equal parts lemon juice and olive oil, some oregano, garlic, soy sauce... you know, souvlaki."
Me: "Hm. Ok. So..."
Him: "Nope. No recipe. I just whip it up."
Me: "Fine. Of course you know this won't spoil my plans."
Him: "Ah, but I have the last piece of the device! Your scheme won't come to fruition without it!"
Me: "But I have the artifact from R'lyeh!"
Him: "Ha! A forgery!"
Me: "You bastard!"
Ok, that never happened. Well, part of it did. I'll leave it to you to figure out which.
So, the lack of a recipe meant I needed to experiment (cue lightning and maniacal laughter). Which I did (cue lightning again). And I came up with something pretty good based on my brothers vague instructions. It does however need some tweaking, so I'm not posting it just yet.
As you see though, I did make a pizza with the leftovers. It's another white one, since I love white pizza. The original plan had been to make a tiny batch of the marinade to spread under the cheese, but I got lazy. So I just used some olive oil, garlic and oregano. I added some peppers and onions, since they go so well with souvlaki. All in all a great use of leftovers.
But.Next time what I'm going to do is essentially the same thing, but squirt some lemon juice on it after it comes out of the oven. I think that would lend a really nice, fresh flavor to it. I'm also going to use at least some kasseri (that's a Greek/Turkish sheep cheese, melts well) instead of mozzarella, probably half and half. And that would be awesome, I think. Also, instead of using leftover lamb I'm going to marinate it, chop it up small and put it on top raw before the pizza goes into the oven. That way the lamb will be closer to the proper level of done. But even slightly well done like it was this time was wicked good.