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Napa Cheese Plate Pizza
Recipes
Ingredients:
Chardonnay Marinated Figs:
– 4 dried figs
– 2 cups chardonnay wine
– 1/2 cup sugar
Pizza and Toppings:
– 1/3 cup dried apricots sliced into quarters
– 1/4 cup Marcona almonds
– 1/4 cup dried cranberries
– 1/4 cup pepitas
– 4 ounces Real California triple crème Brie
– 8x10-inch Detroit par baked pizza dough blank
– 1 cup shredded Real California Manchego cheese
– 3/4 cup shredded Real California Mozzarella cheese
– 1-1/2 ounces Real California Cream Cheese
– 1 tablespoon Real California Kefir
– 1/3 cup ounces crumbled Real California Feta cheese
– Truffle honey, as needed
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Directions:
To make the Chardonnay Marinated Figs:
Cut figs in half and place in saucepan. Add chardonnay and sugar. Bring to a boil then reduce heat; simmer for three minutes. Figs should be slightly soft and chewy; remove from heat and set aside.
To prepare Pizza and Toppings:
Preheat oven to 550°F. Combine apricots, almonds, cranberries and pepitas in small bowl. Set aside until ready to use. Slice Brie into 1/4-inch slices. Place dough blank into well-greased Detroit pan. Spread Manchego cheese around edges of pan. Spread Mozzarella in middle of pizza. Remove figs from chardonnay marinade and reserve marinade to use as a dipping sauce when serving. Arrange figs evenly over pizza. Whisk Kefir into Cream Cheese to make it easy to pipe; pipe in dollops around center of pizza. Arrange Brie slices and Feta chunks around center as well. Bake pizza for six minutes. Garnish with a sprinkle of the fruit and nut mixture then drizzle with truffle honey. Serve with the chardonnay marinade as a dipping sauce.
Recipe developed by Matt Hutchinson, Pizaro’s Pizza, Houston, Tex.
Per Order:
Makes 1 pizza
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.