Cambria and I are featured in this month’s issue of Wine Enthusiast in an article called “Summer Soirées in Wine Country.” We are absolutely thrilled to be included — a huge thank you to the magazine for choosing my family to be one of the three wine industry families featured!
Equally exciting is being able to share some of our culinary team’s fantastic recipes with Wine Enthusiast readers! The culinary team for Jackson Family Wines always has incredible recipes, and I am a big fan of their recipe for Santa Maria-style barbecue. If you haven’t tried Santa Maria barbecue before, I highly recommend that you start by making Justin Wangler and his culinary team’s recipes for tri-tip, pinquito beans and salsa. It is a very delicious introduction to the flavors of Santa Maria Valley.
When we submitted the recipes for the article, we were a little overly enthusiastic, and unfortunately had to leave one recipe out due to space constraints. This recipe was one that was developed specifically with the flavors of the Julia’s Vineyard Pinot Noir in mind: a Red Onion and Fig Jam Pizza with Prosciutto and Fresh Mozzarella. But since I have the blog available, I thought it would be the perfect place to share it with all of you, and to add one more dish as a supplement to our Santa Maria-themed summer party. I hope you enjoy it!
Red Onion & Fig Jam Pizza with Prosciutto and Fresh Mozzarella
Pair with 2009 Cambria Julia’s Vineyard Pinot Noir
Recipe by Chef Tracey Shepos-Cenami
Jackson Family Wines Culinary Team
For the pizza dough:
1 pack (7 grams) Fleishman’s dry active yeast
1/8 tsp. sugar
1 Tbsp. olive oil
¼ cup, plus 1 Tbsp. semolina flour
¼ cup wheat flour
4 cups, bread flour (unbleached)
1½ tsp. kosher salt
In the bowl of an electric mixer fitted with the dough hook attachment, add 1 cup, plus 1 tablespoon water, yeast, sugar and olive oil. Mix for a few seconds and let stand for 5 minutes. Place all of the flour in the bowl (on top of water) and begin to mix adding in the remaining water, along with the salt. Begin to knead on the first speed for approximately 3 minutes or until a rough dough begins to form.
Transfer dough to a floured work surface and knead for 1 to 2 minutes, being careful not to add too much flour – the dough will appear very sticky and wet, this is good. Lightly oil the inside of a large bowl and place dough inside, loosely cover with plastic wrap. Proof dough in a draft free spot at room temperature for approximately 1 hour or until it doubles in size.
Transfer dough again to a lightly floured work surface and divide into four equal pieces. Form each piece into a ball, being careful not to de-gas the dough (try to maintain an airy dough ball each time). Leave the dough balls on the work surface and loosely cover with plastic wrap. Let rest for 20 minutes.
For the fig & red onion jam:
3 cups red onion, sliced thin
3 Tbsp. honey
3/4 cup balsamic vinegar
1½ tsp. ground cardamom
¼ tsp. coriander seeds
1 bay leaf
1½ cups dried figs*, trimmed of stem and quartered
1½ tsp. kosher salt
Heat the oil over medium heat and add the onions. Cook until soft and glossy, approximately 8 minutes. Add the honey, balsamic vinegar and spices and continue to cook until the vinegar is reduced and the onions are wet, but not soupy. Add the figs and cook for an additional 5 minutes. Discard bay leaf, season with salt and let cool.
* If fresh figs are in season, they can be substituted for dried figs in the jam; or they can be cut into thick circles and scattered over the pizza before baking.
To assemble & serve:
Olive oil, for oiling the pans
6 large balls fresh mozzarella, cut into ¼-inch thick circles
2 ounces Cypress Grove Midnight Moon goat cheese, grated
20 large slices of prosciutto
3 cups baby arugula leaves
Freshly ground black pepper
Preheat oven to 500⁰F.
Generously drizzle the center of a baking sheet with olive oil. Place a dough ball on the oil and begin to work the dough into a flat circle from the inside out. When the pizza dough is about half the final size, flip it over and work the dough until it extends to approximately 10 to 12 inches.
Top the pizza dough with a thin layer of the onion jam, leaving a ½-inch border. Top with fresh mozzarella, Midnight Moon and prosciutto (and fresh figs, if available).
Repeat this process with the remaining dough.
Bake each pizza for 12 minutes or until dough is browned and prosciutto is crispy. Rotate pan halfway through.
Cut pizzas into wedges and garnish with fresh arugula leaves and black pepper.