Fig & Goat Cheese Pizza | 2010 Riesling (July 2012)
This pairing was recently inspired by a friend's pizza & Colorado wine extravaganza. She pointed out that we were missing our pizza dough recipe on the wine pairing section of our website and we were inspired to create a new pairing. The following recipe produces 3 pizzas.
Preheat the oven to 450F. To prepare the dough add the 2 cups flour, 3 tbls extra virgin olive oil, and 1/2 cup warm water and mix. As necessary, add up to an additional 1/4 cup warm water; the dough should form, but not become sticky. Allow to rest while you prepare the toppings.
Caramelize the onions by chopping in half, and then slicing as thin as possible. Add 3 tsp extra virgin olive olive oil to a pan and once warm add the onions. After about 10 minutes sprinkle salt upon the onions and lower the heat to medium. For the next 30 minutes continue stirring the onions as necessary; if they become too dry add a touch of water. The onions should brown, but avoid letting them stick to the pan, and lower he heat if necessary. Clean the figs, remove the stems, and thinly slice them lengthwise (we'd recommend keeping the fig's skin intact if possible).
Separate the dough into 3 equal sized portions and roll each out upon a floured pizza peel. Distribute the onion on the pizza, sprinkle with goat cheese, and add the sliced figs. Brush the crust of each pizza with about 1/2 tsp of olive oil just before placing in the oven and bake until golden brown. We frequently recommend pairing goat cheese, and consequently this pizza, with our Dry Riesling.