Wooldridge Creek Vineyard & Winery 2009 Rosé – Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza

2009 Rosé – Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza

2009 Rosé – This dry style rosé of Syrah has a rich tropical fruit flavor. It is well balanced with a long, bright, acidic finish.

Roasted Garlic, Spinach, Artichoke and Goat Cheese Pizza

1 parbaked pizza crust
½ tsp salt
1 head garlic
1 tsp black pepper
¼ cup olive oil
1 jar artichoke hearts, drained
1 lb frozen spinach, defrosted and well drained
8 oz goat cheese crumbles

Preheat oven to 325. Cut the top off the head of garlic, place in the center of a piece of foil, and drizzle with some oil. Sprinkle with salt and pepper. Wrap foil around the head of garlic, and put in the oven for 35-45 minutes. The garlic is roasted when you can squeeze the cloves and it feels soft. It should be very aromatic. Remove from oven and let cool.

When spinach is defrosted, drain by spinning in a salad spinner, or by placing in a colander, and pushing hard with a bowl or your hands. After you have drained the spinach, place in a food processor with the ¼ c of olive oil. Add the roasted garlic by squeezing each clove out of the husk. Pulse until combined. Add the drained artichokes, and pulse until incorporated into the mixture.

Spread this mixture on the pizza crust. Evenly distribute the goat cheese on top of the spinach and artichoke mixture, and sprinkle with salt and pepper. Bake at 400 degrees for 20-25 minutes.