I've not shared too many recipes on here recently, due to one thing or another, but I intend to rectify that now I've got a little more time on my hands, and the days are getting a little longer, making it easier to take photographs in the evening.
Anyone that knows me knows that I like to enjoy a drink from time to time. I don't drink often but when I go out with friends I do like to let my hair down a little, and sometimes have trouble finding my off switch [don't judge!] My drinks of choice are usually lager or Prosecco, and sometimes both, although I have been known to regret that decision.
Recently I got to choose myself a few different bottles of Prosecco from Millésima, along with some champagne, which is a bit of a luxury for me. If you're a big wine connoisseur then you're sure to be excited by Millésima's huge stock of more than 2.5 million bottles of fine wine that they age slowly in their cellars in Bordeaux, including 100-250 en-primeur wines. Now I don't claim to be a wine expert by any means so I did have to research what 'en-primeur' wines are, and discovered that it's a method of buying wines early, whilst still in the barrel; offering customers the chance to invest before it's bottled. There are many reasons for buying 'en-primeur' including investment and securing wines that may be limited in quantity, but mostly because customers want to obtain great wine at the best price.
I received a gift card to purchase my wines, which arrived beautifully packaged in a black ribbon tied presentation box, along with a very comprehensive catalogue of wines from many regions, including a handy guide showing whether particular vintages are 'to drink' or 'to age'. Putting together my own 'tasting case' of wines, from the large selection of single bottles, was simple, and the checkout was straightforward. My tasting case arrived in around 2.5 weeks, and I decided to pair one of the bottles of Prosecco with one of my favourite food pairings - pizza.
As Prosecco is often the drink of choice at parties and celebrations, and pizza makes a great party food, then it's a no brainer that they would be paired together. The ideal Prosecco to pair with savoury foods such as pizza and antipasti is the 'Brut' style, as confusingly 'extra dry' and 'dry' are sweeter in taste, and may better suited served with cake and desserts, at an afternoon tea, for example. For this particular food pairing I selected a bottle of Treviso Brut Prosecco from Mionetto to pair with my Antipasti Pizza topped with salty cured ham and creamy Italian cheese.
Home made pizza is really easy to make, and best of all, you can top it with all of your favourite ingredients. For this one I chose to top the pizza dough with fig jam instead of a tomato sauce as the sweetness of figs goes really well with Italian cheese & Prosciutto. Topped off with a scattering of thyme leaves and rocket (Arugula) and a drizzle of lemon extra virgin olive oil finishes off this sweet, salty & creamy pizza with a touch of pepperiness.
I find a pizza stone to be the best way of cooking home made pizzas to make sure that the base is cooked evenly. You need to preheat the stone in the oven, and by doing this the pizzas only take around 10 minutes to cook, so whilst one is cooking you can prepare the next. I've recently bought some wooden pizza paddles which makes transferring the pizza on & off the pizza stone easier
Antipasti Pizza - makes 4 small pizzas
400g pizza dough - I have a recipe here
flour and/or semolina for rolling
4 tbsp fig jam
200g mozzarella, sliced
150g garlic marinated artichoke hearts, sliced
1 burrata cheese
a few sprigs of thyme
handful of rocket
drizzle of lemon extra virgin olive oil
- Preheat the oven to 225 C and if you're using a pizza stone place it in the oven
- Divide the pizza dough into 4 pieces and roll out on a floured work surface to about 3cm thick
- Top the dough with 1 tbsp fig jam & spread evenly
- Add slices of mozzarella and artichoke and spoon small amounts of ricotta on
- Bake on the hot pizza stone for approx 10 minutes, until the cheese has melted and the pizza crust has browned
- Serve with small amounts of burrata dotted on top, prosciutto, some thyme & rocket leaves and a drizzle of olive oil
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