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Bogle wines make the best sauce! I used the blanc & zin with balsamic…shhhh, keep some to the side, it’s that good!
1 1/2 tsp instant yeast or active dry yeast
2 C’s unbleached all-purpose flour (plus extra for surface)
2 tbsp fresh minced rosemary
3/4 tsp salt
1 tsp baking powder
3 tbsp regular olive oil
1 1/2 tsp Irish butter
4 black garlic pods
1 tbsp lemon juice, plus 1 tsp zest
1/4 C Bogle Old Vine Zinfandel
1/4 C Bogle Sauvignon Blanc
2 tsp sugar
1/3 C balsamic vinegar reduction sauce*
6 oz sliced baby bella mushrooms
10 oz prime cut New York Steak
2 tsp sea salt & cracked black pepper
1/2 C cotija cheese
8 oz Blue Cheese Dressing with Gorgonzola, prefer Ken’s Steak House
1 1/2 C’s Mozzarella cheese
1 C chopped Swiss Chard
Blend 2/3 C lukewarm water & yeast. Add the next 5 ingredients. Divide dough in half, shape into a disk, & place on a lightly floured surface. Rest 30 minutes. Freeze other half.
Melt butter in small sauce pot over low heat, add next six ingredients & simmer over low, about 10 minutes. *Note – bottled balsamic reduction sauce was used because I was out of balsamic vinegar, but balsamic vinegar can be substituted, along with extra sugar & reduced.
To a medium skillet, dry sauté the mushrooms until juices release & they brown, about 8 minutes over medium heat. Remove & bring heat to high. Salt & pepper the steak & sear on both sides over medium heat until desired temperature. Rest & thin slice.
Build the Pizza
Preheat stone in 450 deg. oven.
Roll dough into 12″ circle. Spread on sauce, add mozzarella & mushrooms, & bake on pizza stone for 8 minutes at 400 degrees, remove, & add steak, cojita, chard, drizzle with dressing & extra sauce. Serve with the remaining wines; both paired well with this pizza! Notes: GF flour can easily be substituted, like King Arthur Measure 4 Measure Flour. I love the reflection of the pizza in the wine glass picture!
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