Wine Country Pizza EntréeVegetarianAppetizers “Grape pizza always gets attention. The sweetness of the fruit, along with salty gorgonzola and the spicy arugula are a perfect match for the Gewurz. This is a great way to kick off the holidays.” – Robert Wetzel, National Sales Director/Family Partner – Serves 14 to 16 as Appetizer – – Serves 2 to 4 as Entreé – Ingredients: Pizza dough or frozen puff pastry ⅓ cup AVV Gewürz 1 Tbsp. sugar 1 ½ cups red grapes, sliced 1 cup Fontina cheese, diced 3 oz. Gorgonzola, crumbled ¼ tsp. fresh ground pepper ¼ cup balsamic vinegar ½ Tbsp. butter 2 cups arugula In a small sauce pan bring AVV Gewürz and sugar to a boil, then reduce to 1 ½ tablespoons. Remove from heat, cool, then add sliced grapes. Mix in cheeses and fresh ground pepper. While pizza or puff pastry is baking, use a small sauce pan to reduce balsamic by ⅔, then add butter. PUFF PASTRY (appetizer): Set puff pastry out to thaw and preheat oven to 400˚. After thawing, cut puff pastry into thirds, use a rolling pin to roll each piece to a 4”x11” rectangle. Place between two sheets of parchment paper on a baking sheet and cover with a second baking sheet. Bake at 400˚ for 10 minutes. Once puff pastry is out of the oven, remove top baking sheet and parchment, flip puff pastry over and top with grape and cheese mixture. Adjust oven temperature to 500˚, then put puff pastry back in oven for another 8-10 minutes. When done cooking, remove puff pastry from oven, top with fresh arugula and drizzle with balsamic reduction. Slice each puff pastry rectangle in half and then into 6 pieces per half (12 pieces per rectangle.) PIZZA DOUGH (entreé): Place pizza stone in oven and preheat to 500˚. Thinly roll out pizza dough. Place dough on hot pizza stone and top with grape and cheese mixture. Bake at 500˚ for 8-10 minutes, turning pizza halfway through. Once pizza is removed from oven, top with fresh arugula, then drizzle with balsamic reduction. Slice into 6 or 8 slices.