Pairing by SOUTH GATE BREWING CO, by Chef Bethany Briggs
The lightly smoked salmon and sweetness of the carmelized shallots are accented by the earthy and tangy goat cheese, pairing well with our 667 Clone Pinot Noir, a clone known for its earthiness. This vintage in particular, shows big fruit, and a broad mouthfeel.
YIELD Makes one 12-inch pizza
1 1-pound frozen white bread dough piece, thawed
1/2 cup packed chopped fresh dill
7 ounces soft mild goat cheese (such as Montrachet), crumbled
1/2 cup chopped carmelized shallots
4 ounces smoked salmon, cut into 1-inch pieces
Let dough rise in warm draft-free area until doubled, about 1 hour.
Preheat oven to 450°F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle chunks of smoked salmon and remaining 1/4 cup dill over.
2013 Pinot Noir Clone 667