You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Collier Falls 2009 Zinfandel Private Reserve
Collier Falls2009 Zinfandel
Collier Falls
Private Reserve

$32.00

Last Call
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Thin-Crust Squash and Potato Pizza

Vergari


Ingredients

1 lb. medium red or Yukon Gold potatoes,
scrubbed well but not peeled
3 Tbs. extra-virgin olive oil, plus more
for drizzling
1 lb. medium yellow squash, sliced lengthwise
(1/8 inch thick)
Salt & freshlty ground pepper
All-purpose flour, for dusting
1 1/2 lbs. thawed frozen pizza dough,
cut into 4 pieces
24 cherry tomatoes, coarsely chopped (1 cup)
2 1/2 cups Manchego cheese, shredded
2 oz. frisee, torn into large pieces


Instructions

Set a pizza stone on the bottom of the oven and preheat the oven to 500° for 30 min. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 min. Drain and let cool, then slice 1/8 inch thick. In a large skillet, heat 1 Tbs. of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 min. Transfer to a plate. Repeat with the remaining 2 Tbs. of olive oil and squash in two batches. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top. Transfer the pizza to the hot stone and bake for about 7 min., or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisée and serve at once. Repeat with the remaining dough and toppings.



    Suggested Pairings

  1. Aberrant Cellars
    2011 Pinot Noir
    Aberrant Cellars
    Virtus ex
    Willamette Valley, Oregon

    $38.00

    $45.00
    93 - Wine Advocate
    id: 2376
    Pinot Noir
Close