- Pizza baking stone (if you don’t have one a baking sheet will work)
- 1 prepared pizza dough
- All-purpose flour, for work surface
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 2 tablespoons red wine vinegar
- ½ teaspoon freshly ground black pepper
- 8 ounces part-skim mozzarella, shredded (about 2 cups)
- 2 cloves garlic, finely chopped
- 3 tablespoons olive tapenade
- ¼ cup fresh basil leaves
- Preheat oven to 450°F with rack in lowest position. Place baking stone in oven while pre-heating. Let stone heat up for 30 minutes while preparing pizza dough and toppings.
- Roll dough to a 12-14 inch wide circle on a floured surface.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Remove from heat; stir in vinegar and pepper.
- When stone is hot pull out of over. Place pizza dough on hot stone.
- Scatter onions, mozzarella, and garlic over crust. Return to oven and bake until cheese is melted and crust is brown, 8 to 10 minutes.
- Spoon tapenade evenly over pizza and sprinkle with basil, cut & serve
2015 Pinot Noir Dundee Hills
“Ripe, complex and layered aromas display notes of both red and dark currant, briar and a hint of anise. The succulent, round and velvet-textured medium weight flavors posses solid mid-palate density as well as a sleek mouth feel that carries over to the sappy and dusty finale. I like the complexity and this is really quite good plus it has the balance to age.” 92/2021+ Burghond, June 2018.
3 & 6 bottle club: $37.40
12 bottle club: $35.20
- 1-6 bottles: $20
- 6-11 bottles: $30
- 12 bottles: free
- Club members 6+ bottles: free