Signature Series Artisan Recipe
PIZZA with Blue Cheese, Butternut Squash and Fried Sage Leaves Ingredients: Preparation: Remove from the oven and increase the oven temperature to 500°F. In a small sauté pan, heat the remaining 2 Tbsp olive oil over medium-high heat. Once the oil begins to darken, remove the pan from the stove and toss in the garlic, swirling it around to carmelize. Set aside. In another small sauté pan, heat the butter over high heat. When it begins to bubble, add the sage leaves and cook for 30 seconds. Watch carefully, the leaves burn easily. Remove leaves from the butter and drain on a paper towel. Dust the pizza pan with cornmeal. For homemade dough, stretch the dough out on the pan, using your fingers, from the center toward the edges. The middle of the dough will be paper-thin. Brush the dough or store-bought crust liberally with the garlic oil. Sprinkle the Gruyère cheese over the dough. Arrange the squash slices in concentric circles over the cheese, spacing them about 1 inch apart. Bake for 15 minutes. Remove from the oven and top with blue cheese and sage leaves, placing the leaves decoratively on the pizza. Continue baking until the cheese is bubbling and the edges of the crust have browned, 5-10 minutes more. Remove from the oven and serve immediately. This months' Signature Series wines:
.......................................................................................................................................................Pizza and red wine always pair nicely together especially when butternut squash and blue cheese are used as toppings. Emjoy your this month's Signature Series selections, these award-winning red complements the sugary flavors of the squash and the pungency of the blue cheese is mellowed by the rich mouth-feel. 
• 1 small butter nut squash (1 lb)
• 4 Tbsp olive oil, divided
• salt and freshly ground pepper
• 1 clove garlic, minced
• 2 Tbsp unsalted butter
• 15 fresh sage leaves
• 1-2 Tbsp cornmeal
• store bought or homemade pizza dough
• 5 oz Gruyère cheese
• 4 oz blue cheese, such as Great Hill Blue, crumbled
Preheat the oven to 350°F. (If using, place a pizza stone in the oven.) Cut the squash in half lengthwise. Hold one half on its end, and with a sharp knife, shave the tough peel. Remove the thick slices. Repeat with the other half, or until you have 2 cups of sliced squash. Spread the squash out on an oiled baking sheet. Brush it liberally with 2 Tbsp of the olive oil, and sprinkle with salt and pepper to taste. Bake for about 20 minutes, or until soft. It's okay if the squash is slightly underdone since it will continue to cook on top of the pizza.
• Barney & Kel Wine 2008 Russian River Valley Pinot Noir
• Darms Lane - Napa Valley 2009 Bon Passé Vyd. Cabernet Sauvignon
• Soquel Vineyards 2010 Luna Matta Vineyard Nebbiolo
• Bacio Divino Cellars Pazzo 2009
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