Mmmmmmm... PIZZA.... Ok- So we know that this is Nic's fav food, but he has never tried this version-- with potatoes! And just let me tell you that this is not your ordinary pizza. I made the pizza dough adapted from Peter Reinhart's recipe.
Makes 4 10-inch pizzas
5 cups whole wheat flour
1 Tablespoon sugar or honey
2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 teaspoon instant yeast (I used 1/2 cup wild yeast)
2 Tablespoons olive oil
1 3/4 to 2 cups room-temperature water
Combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in an electric mixer. After you've combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. Generally speaking, you want the dough to be wetter and stickier than your typical bread dough. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn't need to be dry enough to knead by hand.
Divide the dough into 4 pieces. Put the dough in a bag and refrigerate for at least 4 hours. (you can halve the recipe to make only 2 pizzas) Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them.
Flatten out into circles by either rolling with a rolling pin or stretching out by hand.
Top with: caramelized onions, rosemary, sliced preboiled potatoes and mozzarella cheese.
Bake in a preheated 500 degree oven on a pizza stone if you have one. Bake for 8-10mins and you will be rewarded with an amazing pie!
2006 Monte Antico Toscana IGT
When it comes to pizza, my favorite pairing is beer. Yes, I have to admit, although I'm Italian, I used to be a beer drinker, and I still enjoy a fresh draught. However, talking wine, you say pizza, I say Sangiovese. Why? Because pizza is basically a piece of bread with cheese, tomato and basil leaves on top of it. Rustic, isn't it? Which is also the best descriptor for the (Italian) Sangiovese grape. Since Sandra gave our pizza a twist, instead of pairing it with a wine made from 100% Sangiovese grapes, I picked a "Baby super Tuscan" or Toscano IGT: a blend of Sangiovese and French varietals. This wine is a blend of 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot. It has been fermented in stainless steel tanks, followed by maceration for 15-20 days and aged 1 year in oak (80% Slovenian and 20% French).
Garnet color with slight discoloration on the rim. The nose is quite aromatic, especially after it sits for 30 minutes. It has the earthy aroma typical of the Sangiovese grape, and the sour cherry turns slowly into ripe black cherry. There is some black currant too, as well as mild toasty notes. Medium/full bodied with smooth tannins and silky texture. Dark fruit, a gentle touch vanilla and dry soil on the palate, along with tomato leaves. The ripe fruit balances the sharp acidity of this wine, but it finishes a little short. Well made wine with a modern profile (Monte Antico is a proprietary label of Empson, a US based importer). It pairs with pizza, salumi and pasta with marinara sauce (retail $10.99 - AVIN3601780421602).