Pizza Vesuvio with the Works
- 1/2 cup frozen artichoke hearts, thawed, sliced
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound pizza dough, thawed if frozen
- All-purpose flour, for dusting
- 1/2 cup fresh ricotta (4 ounces)
- 3/4 pound fresh mozzarella, cut into 1-inch cubes
- 2 ounces thinly sliced baked ham, cut into 1-inch strips
- 2 ounces salami, cut into 1-inch strips
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons marinara sauce
- 2 large cremini mushrooms, sliced 1/4 inch thick
- 4 pitted olives, sliced 1/4 inch thick
- Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
- On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
- Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
- Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.
© Recipe courtesy of Francis Ford Coppola from Food & Wine.
JANUARY WINE CLUB:
BOLD WINE STYLE
Having enjoyed many old South African Cabernet Sauvignons from the 1960’s and 1970’s, Adam Mason was enthralled to discover that many of these old gems contained far greater percentages of Cinsaut than Cabernet Sauvignon, reflecting the actual plantings of both varieties at the time. Using possibly the oldest producing Cinsaut vineyard in Stellenbosch (planted in 1965) and Bonniemile Cabernet planted in the 1980’s, Adam attempted to pay homage to this uniquely South African story. Vinification of both varieties was carried out in separate concrete ‘kuipe’ before transferring to barrels for 18 months maturation.
Appellation: Stellenbosch, South Africa
Varietal: 2/3 Rustenhof Cinsaut, 1/3 Bonniemile Cabernet Sauvignon
Analysis: 12.81% alcohol / volume
Residual Sugar: 1.8 g/L
VA: 0.79 g/L
TA: 5.3 g/L
SO₂: 5/65 ppm
- Rustenhof: Pieter Bredell
- Bonniemile: Deon Joubert
ABOUT RAISED BY WOLVES:
Raised by Wolves offers exceptional wines with excellent values. Made as a project by Wine Industry Specialist, Adam Mason, Adam says the name is a parody of the constant one-upmanship between winemakers. He mocks other winemakers’ statements of ‘my wine is single vineyard!’, or ‘Yeah, well my wine is naturally fermented…’, and ‘Oh yeah, well my wine is hand sorted by berry.’, by saying “My wines are all of the above, and I was raised by wolves.” – Adam Mason. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the Cape, showcasing how interesting and rare the Cape’s vineyards can be.