By Special Events Chef Sean Winder
Suggested Pairing: 2010 Roserock + Zena Crown Pinot Noir
|Summer is in full swing again out here at King Estate. The vines are fruiting, the sun is warm on the terrace for outside dining, and most of us Oregonians are looking for any reason to cook outdoors with a glass of tasty wine. This recipe offers a rustic pizza with dough you cook on your chargrill at home. The prosciutto and egg conjure images and ideas of countryside dining in Italy. Paired with the Roserock Pinot Noir the flavor of the grill is a fun bridge to the very subtle oak in the wine. Prosciutto is generally buttery with notes of hazelnut that pairs splendidly with the soft, floral notes of the Pinot Noir. The same goes for the anise flavor of fresh basil. The sunny side up egg is a delicious touch to this pizza making it a perfect meal with an amazing wine. – Executive Chef Benjamin Nadolny
- 3/4 C. Warm Water (105*F to 115*F)
- 1 1/2 t. Dry Yeast
- 1 T. Extra Virgin Olive Oil
- 1 t. Salt
- 1 1/2 C. All Purpose Flour
- 2 oz. Prosciutto
- 1/4 C. Fresh Basil (thinly sliced)
- 1/2 C. Tomato (sliced 1/4″ thick)
- 2 T. Extra Virgin Olive Oil
- 1 oz. Parmesan
- 4 oz. Fresh Mozzarella
- 10 Roasted Garlic Cloves
- 3 Egg Yolk
1. Pour warm water into large bowl. Sprinkle yeast in and stir until blended. Let stand until yeast is dissolved, about ten minutes.
2. Add oil and salt then flour. Stir until well blended. (dough will be slightly sticky)
3. Knead dough on generously floured surface until smooth and elastic. (about five minutes)
4. Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with plastic wrap.
5. Let dough rise until doubled in size. (about one hour)
6. Punch dough down; and repeat steps 4 and 5.
7. Roll dough to 1/4″ thickness, and form into desired shape.
1. Grill pizzetta dough on both sides, over medium heat. Approximately two minutes on each side or until dough becomes firm enough to add toppings.
2. Layer toppings:
Brush pizzetta with extra virgin olive oil.
Place fresh mozzarella
Place tomatoes evenly on pizzetta and season with salt and pepper.
Add roasted garlic cloves
Shave parmesan over pizzetta, using a vegetable peeler.
Using the back of a spoon create a divot in the pizzetta for the egg yolks to rest in.
3. The pizzetta will finish cooking in either a 425*F oven or over indirect heat on the grill (about 6-10 minutes – the cheese should be melted but the yolks slightly runny.)
4. Once pizzetta is finished top with fresh basil