9224 Route 414
Lodi, NY 14860-9641

Feta and Red Pepper Pizza with
Lamoreaux Landing 2000 Cabernet Franc

We enjoyed this extremely versatile barrel-aged wine with several dishes, including short ribs Provencal and Osso Buco, before discovering how well it goes with this fast vegetarian pizza. I have included my pizza dough recipe, but this will work equally well with purchased dough or a pre-made crust such as BoboliTM. The Israeli feta sold at Wegman's grocery stores makes a big difference in this and other recipes.

Grady Wells is a radio producer and recipe developer who lives in Ithaca, New York.


Feta and Red Pepper Pizza with Lamoreaux Landing 2000 Cabernet Franc
PIZZA DOUGH

13/4 cups white bread flour
1/4 cup corn meal
1/2 teaspoon salt
1 pinch sugar
3/4 cup water
11/2 teaspoon yeast

Use a bread machine's dough mode or prepare this dough by hand, letting it rise twice before flattening into a 12-14 inch disk, pressing, rolling and hand stretching the rim. Place dough on a baking sheet or, if using a pizza stone or tiles, a floured baker's peel, for 10-15 minutes to rise slightly. 		FETA AND RED PEPPER PIZZA

141/2 ounce can diced tomatoes, drained in a colander
2-3 cloves garlic, peeled
Pinch of salt
Pinch of pepper
Pinch of hot pepper flakes
1/2 cup grated Parmesan
1 cup roasted red peppers, sliced thin
1/2 pound mozzarella, in 1-by-1 inch slices
1/2 cup feta cheese cubes

Preheat oven to 450º. Process garlic, hot pepper flakes, and tomatoes in food processor or blender until smooth. Spread tomatoes on pizza dough leaving a 1-inch margin. Sprinkle on 1/4 cup Parmesan. Spread evenly the pepper slices then mozzarella. Dot with feta cubes. Bake for 10 to 15 minutes, or until done. Serve with a green salad and with Lamoreaux Landing 2000 Cabernet Franc.

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