Bacon, Goat cheese, Poblano Pizza with Fig, Wine Sauce

Main Ingredient: Cheese
Course: Main Course
Suggested Wine or Spirit: Cavit Oak Zero Chardonnay Trentino DOC

by Mary Souchek, winner of the 7th Annual Cavit Gourmet Pizza Classic


Recipe makes 2 Pizzas

1 tablespoon dry yeast
1 tablespoon honey
1 1/2 cup warm water
1 teaspoon kosher salt
3 cups all purpose flour, plus more for kneading

1 tablespoon olive oil
1/2 cup chopped shallots
1 cup chopped mission figs
1/2 cup Cavit Merlot
1/2 tablespoon honey
1 cup chicken broth

10 oz goat cheese
8 slices hardwood smoked bacon, cooked and crumbled
4 roasted peeled and seeded Poblano chiles.
3 cups arugula
Juice of 1/2 lemon
olive oil
salt and pepper


For the dough
Mix yeast, 1/2 cup warm water, honey, and 1/2 cup flour in a bowl and set in a warm place until mixture bubbles about 30 minutes. Then add 1 cup water, 2 and 1/4 cup flour and salt, combine until dough starts to come together. Sprinkle the remaining 1/4 cup flour on a solid surface, place dough on surface and knead for about 5 min until all flour is incorporated. Put the dough in a greased bowl cover and set aside to rise until doubled in size.

For the sauce,
Saute shallots in olive oil until translucent over medium heat. Add the figs, wine and honey cook until wine is reduced by half. Then add the chicken broth and continue to simmer until the mixture is thick.
Preheat Pizza stone in 500 degree oven for at least 30 min

To assemble pizza,
Punch down risen dough and divide in half.
Place half the dough on floured surface and roll or shape into a 16 inch circle.
Spoon 1/2 of the fig sauce mixture on pizza and top with 5oz goat cheese, 4 slices crumble bacon and 1/2 of the poblano chiles.
Place on the pizza stone in oven for 8-12 minutes until crust is golden brown.
Remove from oven and let sit for 5 min. Meanwhile toss the arugula with the lemon, olive oil, salt and pepper. Sprinkle the arugula over the pizza, slice and serve with a cold glass of Cavit Chardonnay.