Wine Lovers Pizza | The Perfect Pairing

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There are so many reasons I love wine! Which is why I am so excited about our upcoming Wine and Food Festival on March 3rd and 4th at our Belleville Country Store.

Today I am in the central coast wine region of California ready to start another glorious day of wine tastings with my bestie. (I can’t wait to begin our day at Dierberg Winery!) Chris and I started our wine hobby on our honeymoon nearly 23 years ago. A formidable trip to Napa Valley and an outstanding tasting at Robert Mondavi kicked off a passion for wine and food that continues to add excitement to our dinner table today.

On our visit to Mondavi, we were served this pizza with Cabernet Sauvignon. If you are not a dry red wine lover, this pizza might open that door for you like it did for us! It was truly amazing to experience the way a food can prepare your palate for a specific wine.

We make this pizza often and we are so grateful for the many opportunities we have had to enjoy wine and food pairings with an experimental mindset. We are making lots of notes on this trip about pairings and we will bring the ideas to future wine classes at Eckert’s soon. Who knew you could pair wine with radishes?!?

In the meantime, I hope you will give this recipe a try. I also hope you will join us for the Wine and Food Festival to experience wine pairings prepared for you by local chefs. I promise it will be love at first bite!

Cheers, Angie Eckert

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Ingredients

  • Eckert’s Frozen Thin Pizza Crust, (13 1/2 inch)
  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 1 large onion, diced
  • 1/4 cup sun dried tomatoes, julienned
  • 2 cloves chopped garlic, minced
  • 1/4 cup balsamic vinegar
  • 5-6 oz. blue cheese or Gorgonzola, crumbled
  • 1/3 cup toasted English walnuts, chopped coarse

Instructions

Preheat oven to 400°. Heat butter and olive oil in large sauté pan until foamy. Add the onion and cook over medium heat until tender, caramelized and light golden brown, about 15 minutes. Stir occasionally to prevent mixture from scorching. Add the garlic and cook for 1 more minutes. Then add the sun dried tomatoes. Stir in the balsamic vinegar and cook until vinegar has evaporated, 2-3 minutes. Remove from heat and let cool slightly. Top the pizza crust with sautéed mixture. Sprinkle with blue cheese, walnuts, and rosemary. Bake for about 10-12 minutes or until crust is crisp and cheese is melted

Amanda Morganpizza, onions