PTG Pizza
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One 8 oz. prepared pizza dough
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4 ounces pureed Cinderella pumpkin *see below
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Pinch of Nutmeg finely grated by micro-planer
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Salt & white pepper
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Mushroom medley of your choice: sliced cremini buttons, lobster, hedgehog, oyster *see below
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Extra virgin olive oil
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Splash of Raptor Ridge Pinot Gris
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Italian balsamic vinegar (“IGT” label designation)
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Muenster cheese, grated
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Goat cheese, fresh & plain
PAIRED WITH: Raptor Ridge Passetoutgrain
Recipe courtesy of Jon & Crystal Gonzales.
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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.
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While pumpkin is roasting, reduce 8 ounces of balsamic vinegar by 50% in a sauce pan.
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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!
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When pumpkin is removed from the oven, turn oven as high as it will go – 500-550 degrees.
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Mix reduced balsamic into the puree, add salt and white pepper to taste.
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Spoon the puree onto to your prepared pizza dough leaving ½ inch of the rim uncoated.
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Sprinkle the mushrooms evenly over the puree.
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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.)
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Bake until the toppings are just bubbling, and outer crust begins to brown.
