Don’t feel you have save wine for special dinners or celebrations. Wine can be enjoyed with any meal and is great for your every day dinner menu.
Put pizza on the menu for dinner tonight, I’ve a great recipe for a mushroom and goat cheese pizza and I found the perfect wine to pair up with this tasty dish.
The Palacios Remondo Plácet is delicious with this pizza. It’s a Spanish white and like most Spanish whites oak plays a huge role here and it has aromas of spice and cinnamon apples. This wine has an earthy roundness that goes well with mushrooms and also pairs well with fish, veal and poultry.
Mushroom–and–Goat Cheese Béchamel Pizzas
2 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for dusting
1 1/2 cups milk
2 ounces fresh goat cheese, thickly sliced
Freshly grated nutmeg
Salt and freshly ground black pepper
1 pound pizza dough
2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove, smashed
1 pound assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced
1 teaspoon thyme leaves
Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 6-inch round. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
Roll out one of the dough rounds to form a 9-inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, cut into wedges and serve. Repeat with the remaining dough and toppings.
The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.recipe source: Food and Wine
You can find the Palacios Remondo Plácet at you local wine shop or order online from Blue Heron