Passetoutgrain Pizza

Featured in our 2023 holiday gift catalog, this recipe is a perfect pairing with our new 2022 Passetoutgrain (fondly known as PTG), or any full-bodied red wine that’s made for sharing with friends & family! 

Ingredients

• One 8 oz. prepared pizza dough
• 4 ounces pureed Cinderella pumpkin *see below
• Pinch of Nutmeg finely grated by micro-planer
• Salt & white pepper
• Mushroom medley of your choice: sliced cremini buttons, lobster, hedgehog, oyster *see below
• Extra virgin olive oil
• Splash of Raptor Ridge Pinot Gris
• Italian balsamic vinegar (“IGT” label designation)
• Muenster cheese, grated
• Goat cheese, fresh & plain

Instructions

• 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.

Recipe courtesy of Jon & Crystal Gonzales