A great way to make pizza at home is to purchase the dough from a locally run pizzeria. Most will be happy to sell you some dough balls if you call ahead in the morning. Frozen pizza dough is acceptable if fresh option is not available. Pair this versatile pizza recipe with our award-winning Cabernet Sauvignon. The red fruit nuances in the sauce, together with a touch of mouthwatering sourness from the dough, herbal spice and and black pepper complement the qualities of Cabernet and make a natural fit.

Ingredients:

Servings: 2 pizzas



2 ea 8-10 ounce pizza dough balls

1/8 cup All purpose flour (for dusting the dough)

¼ cup Semolina flour or cornmeal (for dusting the board)

¾ cup Olive oil

12 ea Thin slices of prosciutto

3 cups Arugula

1 pint Cherry tomatoes (halved)

1/8 cup Sliced fresh basil

3 tblspn Balsamic vinegar

½ cup Grated parmesan cheese To taste Sea salt and black pepper

Directions:

Preheat grill to medium high. Marinate the cherry tomatoes in ¼ cup of olive oil along with the basil, balsamic vinegar, sea salt, and black pepper. Find the “hot spot” on the grill. This can be done by briefly holding your hand about six inches above the grill’s surface. Without touching the grill, move your hand to different parts of the grill and locate the hottest area. Working with one pizza dough ball at a time, lightly dust the dough ball with the all purpose flour. Either roll the dough out using a rolling pin, or stretch it by hand depending on your comfort level. The dough should be very thin when complete. Transfer the dough to a cutting board or pizza peel lightly dusted with semolina flour (or cornmeal). Using a pastry brush, brush the dough with 1/8 cup of olive oil. Sprinkle with 1/8 cup parmesan cheese. In one swift movement, slide the dough from the board onto the hot spot of the grill. If you miss slightly, don’t try to move the dough into place. It’s important to leave the dough directly on the grill, if you try to move it while still raw, you risk tearing the dough. After about one minute, use a metal spatula to slightly lift an edge of the dough. If it pulls up easily, it’s ready to rotate. If not, leave the dough in place until it releases easily from the grill. Using a metal spatula and kitchen tongs, rotate the pizza dough 90 degrees. Depending on the heat of the grill, in about one minute rotate the pizza 90 degrees again. This will allow the crust to brown evenly across the bottom. In one motion, flip the pizza so the top side (brushed with olive oil and parmesan) is now on the bottom. Repeat the rotation process once again to cook the other side. Remove the pizza from the grill and while still warm, brush with 1/8 cup olive oil and sprinkle with 1/8 cup of parmesan cheese. Top with half of the cherry tomatoes, half of the arugula, and half of the prosciutto. Enjoy while repeating the process with the second dough.

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Grilled Pizza Recipe Cabernet Sauvignon Food Pairing - winely.us/a/e6a9

Pairs well with:
Sonoma County Cabernet Sauvignon