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Dinner Date

07/30/2013 02:44AM ● Published by Style

Recipe photo by Peden + Munk; cookbook image courtesy of Andrews McMeel Publishing.

Pizza with Pears, Pecorino and Walnuts

From The Grilling Book by Bon Appétit

(Andrews McMeel Publishing, 2013, $45)

This sweet-and-savory pizza mines the flavors of a classic Italian cheese plate: slices of ripe pear, a wedge of Pecorino and a handful of cracked walnuts.

  • All-purpose flour, for dusting
  • 2 lbs. store-bought fresh pizza dough, room temperature
  • Vegetable oil, for brushing
  • 12 oz. aged Manchego, Parmesan or Pecorino
  • 2 pears (about), halved, cored, very thinly sliced
  • 2/3 cup walnut pieces, coarsely broken
  • Freshly cracked black pepper
  • Extra-virgin olive oil, for drizzling

Build a medium-hot/medium-low, two-zone fire in a charcoal grill, or heat a gas grill to high. Sprinkle two rimless baking sheets with flour. Divide dough into two equal pieces; roll out each piece on a floured work surface to a 15-inch round. Transfer to prepared baking sheets. Brush grill grate with oil. Place one dough round on grate on hotter side of grill and cook until lightly charred and no longer sticking, 2-3 minutes. Using tongs, turn dough over and grill until cooked through, 1-2 minutes longer. Using a spatula, transfer crust to rimless baking sheet. Repeat with second dough round. If using a gas grill, reduce heat to medium.

Thinly slice cheese; arrange atop crusts, leaving a 1/2-inch plain border. Cover cheese with a single layer of pear slices (there may be some pear left over), and then scatter walnuts over top.

Working one at a time, slide pizzas from baking sheets onto cooler part of grill. Cover grill and cook pizzas until cheese softens and bottoms are crisp, 4-5 minutes. Transfer pizzas to work surface. Season with pepper; drizzle with oil. Makes two 15-inch pizzas.

 

MOHUA SAUVIGNON BLANC 2012

The Mohua label comes from Peregrine Winery, which is passionate about the conservation of birdlife in New Zealand—so much so that part of their proceeds goes toward the cause. The wine’s moniker comes from the bird of the same name, mohua, which is small, colorful and only found on New Zealand’s South Island.

Mohua Sauvignon Blanc 2012 is a super juicy, classic Sauvignon Blanc from Marlborough, New Zealand, an area currently making some of the best wines in the world. They’re especially known for their Sauvignon Blancs, which are distinctively different from Napa-style ones and Pinot Noirs. This particular wine is full of lime and citrus flavors, and if you’ve ever had a gooseberry (a fruit often mentioned with great New Zealand Sauvignon Blancs, but rarely seen in this area), you’ll recognize its flavor all over the palate. This particular bottle pairs nicely with summer foods—especially grilled pizza with pears, pecorino and walnuts—and is also perfect to sip.

The screw cap makes it even easier to enjoy a glass on the patio…before enjoying more with dinner! If you have a chance, buy some Mohua; at approximately $13 a bottle, it’s a lot of wine for the price.


Richard Righton
Owner, Bidwell Street Bistro in Folsom

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