2007 Tempranillo – Sausage and Red Pepper Olive Tapenade Pizza
2007 Tempranillo – A bright, elegant red wine with notes of rose, wild strawberry, and cocoa. Drink now or age 3-5 years.
Sausage and Red Pepper Olive Tapenade Pizza
(can substitute par-baked pizza crusts)
1 (.25 ounce) pkg active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 T. olive oil
3-1/3 cups all-purpose flour
2 T. chopped basil
2 teaspoons chopped garlic
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, 1 T olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Punch down dough, and divide in half. Form each half into an oblong shape 1/4 to ½ inch thick.
Tapenade – Place in blender & pulse until combined, slowly adding ½ cup extra-virgin olive oil while blender is running:
1 red bell pepper (*see below)
1 cups pitted Kalamata olives
1 cup fresh basil leaves, packed
1 (3.25-ounce) jar capers, drained
2 garlic cloves, chopped
1 T fresh lemon juice
Cheese and Sausage, set aside:
1 cup shredded mozzarella
1 cup shredded fontina
1/2 cup grated Parmesan
1 cup sliced (cooked) buffalo salami or sausage
Brush grill grate with olive oil. Follow above directions for dough. Arrange cheeses and meat, and top with tapenade. Close the lid & cook until the cheese melts. Remove from grill & set aside to cool while you prepare the second pizza.
*Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.