When Marcos took me to pick out my engagement ring at our famous local Sharif’s Jewlers, he proudly told Sharif that I could choose any ring I wanted. As Sharif brought out his hand crafted espresso in a little ceramic tea cup and a baklava, as he is known to do, I presented a beautiful antique diamond that was handed down to me from my Grandmother. Sharif grinned a wide and sympathic grin, looked at Marcos and said, “Sir, this woman will make you a rich man.”
Marcos reminds me of this event regularly, because he knows at heart, I am a happy girl who enjoys simple pleasures and spending money is not always what it is cracked up to be. I regularly look for ways to create simple romantic dinners and treats. Which means, blockbuster and valrhona hot chocolate or a single wedge of baked brie with apples.
When Don Sebastiani & Sons sent us a sample of their Project Paso 2009, Paso Robles Blend wine and a sample recipe from their in-house chef in Napa for this Smoked Mozzarella Pizzetta for us to review I suspected this duo would be perfect for a fancy date night at home for less than the price of a simple gold band.
They actually sent a few samples, but this wine pairing stood out for one particular reason. I was intrigued by the thought of a smoked cheese being paired with wine. I have had wines paired with blue cheeses, parmesans, goat cheeses and others. The idea of a smoky creamy cheese meeting a wine is an exciting new idea for me. In honor of our upcoming Valentine’s Day (our day of pizza, wine and chocolate), I can officially tell you I am in Love.
To start, the deep red wine blend is smooth and slightly fruity. Strawberry, in particular. Flavors of spices develop through the subtle fruitiness that is true to the winemakers’ claims of pepper and cardamom. It is very pleasant and approachable. I tend to lean towards less aggressive wines, so I really enjoyed this blend.
The recipe for this pizzetta was simple to make and can be an appetizer or an entree. The vinegary, salty flavors of the olives play well with the choice of spices, especially the caraway seeds. We chose a meaty whole wheat tortilla from the Sacramento Co-Op which gave the dish another layer of flavor. The smoked mozzarella is phenomenal with the sundried tomatoes and walnuts. While it was designed to be eaten with the wine, the pizzetta was a bit unfulfilling on its own.
That said, it was unanimous at our table that the wine was the sauce that pulled it all together. The firm flavors of the walnuts or tomatoes did not conflict with the layers in the wine. It was a smooth transition from pizzetta to wine on the palate. The two together made a complete meal for us and a few others in the family.
Smoked Mozzarella Pizzetta
Serves 10
8 organic whole wheat flour tortillas
12 sun-dried tomatoes (halves packed in oil), sliced thin
12 Kalamata olives, pitted, cut in half
10 oz smoked mozzerella, sliced thin
3 tbls walnut pieces, coarsely chopped
olive oil
To taste:
caraway seed
oregano, dried
thyme, dried
black pepper
sea salt
Preheat oven to 400 degrees. Lay out tortillas on cookie sheets and brush lightly with olive oil. Sprinkle lightly with thyme, oregano and pepper. Distribute olives and tomatoes onto tortillas. Distribute the cheese on the tortillas, leaving an inch around the edges. Sprinkle lightly, the caraway seeds, walnuts and sea salt. Bake the pizzettas 5-6 minutes each until the cheese melts and the dough begins to crisp around the edges. Remove from oven, slice and serve immediately.
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