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Prosciutto & Pesto Pizza
- 1 large pizza shell
- 1 clove garlic
- 1 cup pizza sauce
- 1 cup grated mozzarella
- 1/2 cup diced red pepper
- 1/8 cup diced onion
- 6 slices prosciutto
- 3 oz pesto
- 1/4 cup pine nuts
Preheat the oven to 425 F. Using a large spoon, spread the sauce on the pizza shell. (Alana and I usually purchase pizza shells from grocery stores or Italian delis – both Valoroso Foods and Mediterranean Market offer excellent pre-made shells). Spread the grated mozzarella evenly over the entire pie, and then top with red pepper and onion. Slice the prosciutto into strips, and place them evenly on the pizza; I find that if you roll or fold the strips up, they cook well without getting too crispy. Drizzle the pesto over the prosciutto and top with extra pine nuts if desired.
Place the pizza in the oven, and bake for 7-8 minutes. The pie should be closer to the top element, to prevent the bottom of the crust from burning. Once the crust has reach desired crispiness, I recommend broiling on high for 1-2 minutes to melt the cheese on top a little bit more. Remove from heat, allow to cool for a few minutes, slice and serve.
Years ago I decide I was going to have a proper wine collection. Rather than buying bottles to be opened within days, I started purchasing additional bottles designed to be laid down for a while, to be opened only on special occasions. Aided by the knowledgeable staff at various wine stores around Kelowna, I started to slowly build up a modest collection. This bottle, a 2004 Sandhill SLP Malbec, was one of the first I purchased to lay down, and I put a sticker on it: “Do not drink until 2011”. I was determined to wait it out.
January 2011 rolled around and I thought hey, I made it this far, let’s keep going. So I waited, through spring and summer and fall and winter, and finally the perfect occasion rolled around: Alana and I moved back into our apartment after getting our bathrooms renovated.
Special occasion indeed. New tile and cabinets are pretty great, but shower faucets with temperature memory? That calls for a celebration.
So we drank wine, made our favorite homemade pizza, and settled into two weeks worth of our favorite shows saved on the DVR. Ahh, Friday nights.
The wine is an unusual shade of red, with an orangish-brown hue rather than the deep burgundy you often see with older reds. The first sip is very smooth, indicative of the long time this wine has been in the bottle. With a medium body and just a hint of acidity, the wine finishes pretty long, with the mild cherry and blackberry notes sticking around for a while. No one flavour is overwhelming, resulting in a balanced if not slightly underwhelming red. When comparing these notes to those online from several years ago, it appears the wine is nearing its end of optimal drinking life – if you’ve got a bottle kicking around in your cellar, look to drink it pretty soon. 88 points.
My Wife’s Notes:
“It’s not a very sweet wine, but it is very smooth. I think I could probably drink this all night. Maybe I will!”
2004 Sandhill SLP Malbec. This vintage is no longer available for purchase.