With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. Our Chardonnay is a perfect white wine to pair with heartier winter foods. A touch of oak and great acidity make it food friendly and perfectly enjoyable on its own.
Make sure to check out our blog for our other recipe posts. Let’s dive in to this recipe.
This easy recipe comes to us from allrecipes and is a fresh take on pizza. I am usually a traditionalist when it comes to pizza, so for me to break out of my pepperoni mindset the alternative has to be pretty special. This recipe definitely fits the bill with simple and fresh flavors. I personally use shaved almonds instead of the walnuts. Adding a very thin layer of olive oil on the dough doesn’t hurt either. Also, as we are entering winter, feel free to use seasonal Anjou pears.
Why This Pairing Works: One of the approaches to food and wine pairing, and the easiest, is to pair similar flavors. That is exactly what we are doing here with the pear on the pizza and the pear notes in our wine. In addition, subtle notes of dairy from the malolactic fermentation match beautifully with the provolone. Finally, the Gorgonzola matches with the refreshing acidity of the wine’s finish.
1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts or almonds
2 1/2 ounces Gorgonzola cheese, crumbled
- Preheat oven to 450 degrees.
- Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.