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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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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 & freshly 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 frisee and serve at once. Repeat with the remaining dough and toppings.



    Suggested Pairings

  1. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
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