Napa Cheese Plate Pizza

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.