Tonight was one of the most saddest episodes of The Deadliest Catch as Captain Phil Harris died. While the episode made me cry, I decided to host a party featuring some yummy food. No, it was not seafood that was the star of the show (that was last night’s dish and the featured star of a post for the weekend), but it was freshly made pizza with some awesome ingredients. This pizza was made with three different kinds of cheeses (mozzarella, provolone, and parmesan reggiano), two different meats (sopressata and bresiola), marinated artichoke hearts, sun dried tomatoes, and fresh sweet basil.
Alongside of the pizza, a friend brought a bottle of Summerfield Merlot (California) and my boyfriend brought two bottles of Rogue Northwestern Ale. While I did not particularly care for the bitterness of the ale, I did enjoy the Merlot (even though, my boyfriend also brought a bottle of Fabbioli Cellars (Va.) Chambourcin). The Merlot was very smooth tasting and complemented the pizza with its sweet, jammy hints. With hints of black currant and raspberry, this Merlot also worked with the chocolate we had for dessert.
While this was an emotional episode of The Deadliest Catch, the pizza received rave reviews. My boyfriend even mentioned that it was better than the two area pizza joints nearby.
Krystle’s “Kitchen Sink” Pizza
1 package of prepared pizza dough (you can find this dough at Wegmans or any speciality grocer)
1/2 c. pizza sauce (I used marinara with burgundy wine)
2 c. mozzarella-provolone cheese blend (you can buy this pre-shredded at a grocer)
1 c. parmesan-reggiano cheese
4 tbsp. sweet basil, chopped finely
1/2 c. marinated artichoke hearts, chopped
1/4 c. sun dried tomatoes, chopped
1/4 c. sopressata, chopped
1/4 c. bresiola, chopped
Preheat the oven, according to package directions. Grease pizza pan with non-stick cooking spray or extra virgin olive oil. Spread the dough to fit the pan and pour on the sauce (spreading evenly).
Then, layer in this order:
sun dried tomatoes
Bake for the amount of time on the package directions. I cooked the pizza for 18 minutes. After pizza is done, remove from oven and cool for five minutes before slicing.
Additional wine recommendations with the “Kitchen Sink” pizza:
Fabbioli Cellars (Va.) Chambourcin
Barboursville (Va.) Merlot
First Colony (Va.) Cabernet Franc
Columbia Crest (Wash.) Cab Sauv./Merlot blend
Yellow Tail (Australia) Merlot
Barefoot (Calif.) Cabernet Sauvignon