2011 Rosé of Tempranillo – Grilled Pizza with Lemon Alfredo Sauce and Bacon

2011 Rosé of Tempranillo  This dry Rosé of Tempranillo has notes of watermelon and passion fruit. It has a silky mouth-feel and a long, bright, acidic finish. Enjoy on a hot day this summer, or age up to three years.

Grilled Pizza with Lemon Alfredo Sauce and Bacon

Serves 4-6

Alfredo sauce

1 ½ Tbs butter
1 Tbs olive oil
2 cloves garlic, chopped
1 c heavy cream
¼ tsp pepper
½ c grated Parmesan cheese
½ c grated Mozzarella cheese
1 Tbs lemon juice
Zest of one lemon
1 Tbs parsley

Heat butter and oil in a saucepan until butter melts. Add garlic and cook until fragrant. Add cream and pepper, and bring to a simmer. Cook for 5 minutes, stirring often, and allowing cream to thicken.

Add Parmesan cheese, and cook for an additional 5 minutes, stirring often. Remove from heat, and stir in Mozzarella cheese, lemon juice, lemon zest, and parsley. Season to taste.


1- 14” premade pizza dough
½ pound bacon, cut into 1” pieces
1 medium onion, sliced thinly
1 ½ c shredded mozzarella cheese
1 c Alfredo sauce

Place cut bacon in a sauté pan and place over medium heat. As the bacon starts cooking and releasing its fat, add onions. Cook until bacon is crispy and onions are soft. Preheat your grill, and rub grates with oil. Brush one side of pizza crust with oil, and place oil side down on grill. Let cook for 3- 4 minutes, then pull off grill. Place cooked side up, and spread cheese on pizza crust. Sprinkle bacon and onion mixture on top. Place on grill and let cook until cheese is melted through. After removing from the grill, drizzle Alfredo sauce over the top.