8/9/2019 Beth's Ultimate Gourmet Pizza

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8/9/2019 Beth's Ultimate Gourmet Pizza

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Heat butter and olive oil over medium high heat. Add minced garlic and stir until slightly

browned. Add canned tomatoes, Cavit Pinot Noir, Parmesan cheese, Italian seasoning, salt,

sugar and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heatand cool slightly. Using a stick blender, puree the pizza sauce.

No Rise Pizza Dough (makes one 16 inch pizza):

2 cups all purpose flour, divided

1 cup warm water1 package active dry yeast

1 tsp. fine sea salt

1 tbsp. olive oil

Combine flour, yeast and salt and mix well. Add warm water and olive oil to bowl and mix with

wooden spoon until it is incorporated and sticky. Remove to a floured counter. Add up to cup

flour until dough comes together. Roll out dough until the dough is about inch thick. Put on

pizza pan and poke holes with a fork throughout the top of the dough. Cook for 5 minutes in a500 degree oven. Remove from oven.

Pizza assembly:

Once dough is slightly cooked, add generous portion of pizza sauce. Add the cooked shrimp and

mushroom mixture. Sprinkle with mozzarella and parmesan cheese. On top of cheese, sprinklethe olives, garlic chips and rosemary. You will need to pull the rosemary off the stem and

sprinkle over cheese.

Shake pizza off of pizza pan so that it is cooking directly on the oven grate. Bake for

approximately 7-8 minutes, or until the cheese starts to brown and bubble.

Serve with a nice glass of Cavit Pinot Noir and enjoy!