Stone fruit season is here, and that reminds me of an event I did long ago. About 25 years ago I was asked to compete in the Franciscan Estates Pizza Battle in Napa, California. I teamed up with Chef Courtney Townsend, and we competed against three other restaurants — most notably A16 and Bistro Don Giovanni. Each team was grouped with 15 sommeliers from around the world. They assisted us in making two styles of pizza. The sommeliers paired a wine to each pizza. We had to make 15 of each pizza, and boy was it a challenge! One pizza was a duck confit and the other was a pizza called Peaches & Cream. It has always been one of my favorite pizzas. And here is a recipe that is very similar to what we made. By the way, we took home a win that day (which we were very honored to receive)!
Wine recommendation: look for Ribolla Gialla, which is the grape. Indigenous to Friuli, it has an orange blossom scent on the nose and is medium bodied with just enough acid to offset the rich cream and cheese.
- 1 dough ball
- 7 ounces shredded whole milk mozzarella
- 2 ounces imported Gorgonzola or Gorgonzola crumble
- ½ ripe peach or nectarine sliced in 6 thin wedges
- 16-18 pieces candied spiced walnuts
- Balsamic reduction
- Whipped cream
- Pinch of Maldon salt
- Calabrese or spicy powder
- (Optional) 7 thin slices Prosciutto di Parma or San Danielle
- For the spiced candied walnuts: Toss in super fine sugar and bake for 4 minutes at 500 F.
- Sprinkle with calabrese or a spicy powder to taste.
- Let cool and break into pieces.
- Shape and stretch your pizza into a 12-inch circle.
- Add the mozzarella and place your pizza into the oven.
- Take your pizza out of the oven and cut into six slices.
- Add small pieces of Gorgonzola, peaches, walnuts, whipped cream, balsamic reduction and a pinch of Maldon salt.
- If you’re a prosciutto fan, bunch them in small roses and add them over each peach.
- Either way this pizza is delicious.
