Hi! I’m Melissa from The Sweet Escape. It’s a place were you can escape for a few minutes every day and be inspired by beautiful spaces, creative projects, entertaining ideas and lots of good eats. Today I thought I would share a wonderful summer event I hosted. The Kendall-Jackson Vintner’s Reserve Chardonnay was the star of the show and the inspiration for the menu. One of the delicious items on that menu was a potato rosemary pizza, a recipe I’m happy to be sharing with you.

Sure some simple fresh bread and cheese will be delicious with a bottle of Chardonnay but how about taking those flavors a step further with a potato rosemary pizza. The potato and mozzarella cheese pair beautifully with this creamy Chardonnay. The recipe even calls for Chardonnay so you know it will be a good match.

POTATO ROSEMARY PIZZA RECIPE

Pizza

• Pre-made pizza dough

• 3-4  small red potatoes

• Olive oil

• Fresh rosemary

• Fresh thyme

• Salt and pepper

• 2 cups grated Mozzarella cheese

Sauce

• 3 tablespoons unsalted butter

• 1/4 cup minced shallot

• 2 tablespoons minced garlic

• 1 teaspoons fresh thyme leaves

• 1/3 cup Kendall-Jackson Vintner’s Reserve Chardonnay

• 1/4 teaspoon salt

• Preheat your oven to 350 degrees and roll out your pizza dough on a greased or parchment covered pizza pan. If you have a pizza stone then adjust your time and temperature accordingly.

• Slice your potatoes nice and thin with a mandolin.

• Then on another pan, cover with foil and sprinkle with olive oil, salt & pepper. Lay the potatoes on top in one layer.

• Bake in oven for about 20 minutes or until they just start to get golden. Remove and set aside.

Now to make the sauce:

• Finely chop your shallot and garlic

• Strip the thyme from its stem and finely chop

• In a medium saucepan melt 1 tbsp of the butter

• Add the shallot and sauté for about a minute then add garlic and thyme until garlic browns.

• Add the Chardonnay, salt & pepper and reduce the sauce to about 1/4 cup

• Remove from heat and add remaining 2 tbsp’s of butter and whisk until it thickens

• Spread the sauce on your dough followed by the mozzarella and potatoes. Sprinkle with fresh thyme & rosemary.

• Bake until crust is golden brown, approx. 20-30 minutes depending on how thick your crust is.

Serve warm or cold with Kendall-Jackson Vintner’s Reserve Chardonnay and enjoy!

This recipe was created by Melissa (adapted from this recipe) from The Sweet Escape. Stop by the Good Eats section of her blog for more delicious recipes to try.