Recipe is courtesy of Ernest Dunn of Wilmington, DE, finalist in the 4th Annual Cavit Gourmet Pizza Classic.
Cavit Riesling has a delicate sweetness to it, which accents the earthy sweetness of the figs. The peach and apricot notes in the wine balance the richness of the gorgonzola cheese.
Ingredients
Whole Wheat Pizza Dough
- 3 1/4 cups whole wheat flour
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine (preferably Cavit Pinot Grigio, at room temperature)
- 1 cup warm water
- 1 1/2 ounces (1 envelope) rapid-rise yeast
- 1 tablespoon honey
- 2 oz Gorganzola Cheese
- 5 oz Pancetta - Diced
- 16 Dried Mission Figs - Thinly Sliced
- 2 Cups Shredded Mozzarella
- 2-3 tablespoons Honey
- Premium Quality Extra Virgin Olive Oil
- Salt and Pepper to Taste
Directions: Combine wine, water and yeast and stir until dissolved.
Add the olive oil, salt and honey and mix thoroughly. Begin by adding 1 cup of flour and make a wet paste. Add remaining flour and incorporate.
Place dough on a lightly floured board and knead for 2 to 3 minutes until shiney and only slightly sticky.
Place dough in a bowl coated lightly with olive oil, cover lightly with a towel and place in a warm spot in the kitchen.
Let rise for approximitelly 1 hour. The dough should double in size.
Preheat over to 450 degrees.
Cut dough into four equal portions and roll Out Pizza Dough to approximitely 1/2 inch thickness.
Drizzle Dough with Honey and Extra virgin Olive Oil.
Arrange Figs Pancetta and Gorgonzola and cover lightly with Mozzarella. Finish with a sprinkle of salt and a few grinds of black pepper.
Bake on Pizza Stone according to manufacturers directions.
Makes 4 – 10” pizzas
|
