Food & Wine: Homemade Pizza & Skin Fermented Chardonnay

Aug 17 , 2020

Harvest To Bottle

Food & Wine: Homemade Pizza & Skin Fermented Chardonnay

Did someone say pizza? Nothing beats creating your own pizza and adding your own spin to it, especially when you’re going to pair it with a wine that’s just as unique. Say hello to Traynor’s Skin Fermented Chardonnay — a natural take on a Prince Edward County favourite. Think cooked tropical fruit, a little bit of toasted hazelnut, and a lingering flavour you want to last forever. 

For a wine with flavours like that, you will want a pizza to match. We like to keep things simple, so all you will need is less than 30 minutes and the following ingredients to serve two to four people.

Ingredients:


    Luckily, it is easy to create your own pizza at home when visiting the County. Head to the heart of Wellington’s Main Street to Enid Grace Culinary . The Piccolina is like walking off the streets of a tiny Italian village and smells just as heavenly. Ask for the pizza dough, mozzarella cheese and the marinara sauce to go, and your pizza is already guaranteed to taste amazing! If you’re lucky, Enid’s might even have fresh basil to take home, but if not, there are tons of local markets close by that will do just the trick. 

    Now for the fun part, tossing that pizza dough. You know the drill, pour yourself a glass of wine and roll up your sleeves.

    Directions:

    Step 1: Preheat oven to 475°F

    Step 2: Time to roll that pizza dough out and form that perfect circle (or whatever shape you’re feeling — we’re not judging).

    Step 3: Once you feel good about your dough, place it on the cooking pan and take a fork and gently poke some holes throughout the dough’s surface. This helps with cooking. 

    Step 4: Take your sauce and pour as much as you desire into the centre of the pizza dough. Spread evenly. 

    Step 5: Slice your mozzarella and place around the surface of the pizza. 

    Step 6: Add sardines to taste. We added ours whole, but you can also slice or chop them. 

    Step 7: Place whole basil leaves evenly around the surface of the pizza. 

    Step 8: Pop the pizza in the oven and bake for 12 to 15 minutes and wait. This is when we like to snack on the leftover cheese and sardines with the wine. 

    Step 9: Enjoy!

    The fresh, light flavours of the pizza, with the salty kick of the sardines balances the flavours of this skin fermented Chardonnay to make for a funky, unexpected pairing at the table.

    We can’t wait to see your take on this recipe — be sure to tag us @traynorvinyard so we can share.