PTG Pizza

PTG Pizza

PAIRED WITH:  Raptor Ridge Passetoutgrain

Recipe courtesy of Jon & Crystal Gonzales.

  • Roast the quartered and seeded pumpkin on a rimmed sheet pan at 350 deg until softened through. Let cool, remove outer skin, mash and drain off liquid for puree.

  • While pumpkin is roasting, reduce 8 ounces of balsamic vinegar by 50% in a sauce pan.

  • While pumpkin is roasting, heat a sauté pan to medium heat. Add olive oil, add mushrooms to soften, and add white wine as needed to keep mushrooms moist. A pinch of salt will help extract mushroom liquid. Drain mushrooms in a sieve well, and reserve mushroom liquid for another use!

  • When pumpkin is removed from the oven, turn oven as high as it will go – 500-550 degrees.

  • Mix reduced balsamic into the puree, add salt and white pepper to taste.

  • Spoon the puree onto to your prepared pizza dough leaving ½ inch of the rim uncoated.

  • Sprinkle the mushrooms evenly over the puree.

  • Sprinkle the muenster cheese and small dollops of the fresh goat cheese over the pizza. (Only 25% of the total as to not over power the lighter bodied PTG wine.)

  • Bake until the toppings are just bubbling, and outer crust begins to brown.