Perfect Pairings: Zeni, Marogne Soave, 2009, Veneto Italy, 4366465

Pizza Vesuvio

1/2 cup frozen artichoke hearts, thawed, sliced
Extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound pizza dough, thawed if frozen
All-purpose flour, for dusting
1/4 pound fresh mozzarella, cut into 1-inch cubes
1/2 cup fresh ricotta (4 ounces)
3/4 pound fresh mozzarella, cut into 1-inch cubes
2 ounces thinly sliced baked ham, cut into 1-inch strips
2 ounces salami, cut into 1-inch strips
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons marinara sauce
2 large cremini mushrooms, sliced 1/4 inch thick
4 pitted olives, sliced 1/4 inch thick

1. Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.

2. On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.

3. Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.

4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.







					Pizza Vesuvio 1/2 cup frozen artichoke hearts, thawed, sliced Extra-virgin olive oil Salt and freshly ground pepper 1/2 pound pizza dough, thawed if frozen All-purpose flour, for dusting 1/4 pound fresh mozzarella, cut into 1-inch cubes 1/2 cup fresh ricotta (4 ounces) 3/4 pound fresh mozzarella, cut into 1-inch cubes 2 ounces thinly sliced baked ham, cut into 1-inch strips 2 ounces salami, cut into 1-inch strips 1/2 teaspoon dried oregano 1/4 cup plus 2 tablespoons marinara sauce 2 large cremini mushrooms, sliced 1/4 inch thick 4 pitted olives, sliced 1/4 inch thick 1. Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper. 2. On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round. 3. Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano. 4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.



	Zeni • Marogne Soave • 2009 • Veneto, Italy • 4366465 Grape: Garganega 95%, Trebbiano 5% appearance - bright, clear color : medium yellow aroma - moderate flavors (smell + taste) sweetness - off-dry acidity - defined oak - butterscotch, wood fruit - pear, lemon, lime earth - mineral, mint body - medium-full alcohol - 13.5% tannins - none				additional notes - 1. Allow to approach room temperature. Serving a wine too cold will increase the effects of acidity and decrease the aroma. This wine is quite round (low in acidity). Allowing the wine to warm will open up the aroma and make the texture smoother. 2. The unusual things about Zeni's Marogne Soave are the fuller body and the oakiness. Most Soaves are quite light and simple, good table wines. But Zeni has put the extra time and expense into this wine by aging it in oak barrels. Look for the toasty smell of butterscotch as the wine warms. 3. Not only will this wine work with food, but as a sipper as well. It is reminiscent of a good California Chardonnay, perhaps a little more subtle. Imagine a California Chardonnay with the volume turned down a bit.