The secret to a good pizza is in the flavour combinations! Try this gourmet creation.
For the Merlot Paste:
Using typical jam making process, heat to boil a large saucepan of merlot grapes – boil them until they are soft and the skins almost fall away.
Strain the juice and then sieve the pulp – the more pulp the better. Discard the seeds and the skins.
Bring to the boil the juice and pulp, and add in the jam setting sugar and lemon juice. Simmer until setting or almost setting.
Meanwhile sterilise around 6- 8 jars and decant jam/paste mixture.
For the Mushrooms in Verjuice:
Cut into approx 5mm slices and cook in nut brown butter. Once browned, throw in a generous dash of Verjuice to finish.
Apply the Merlot Paste to the base and add toppings as you desire.
Pop in the oven and once cheese is golden, it's ready.
Garnish with rocket after the cooking, to complete the dish.
To experience all things Italian, head to www.facebook.com/ALittleBitofItalyinBroke and find out about 'A Little Bit of Italy' - an Italian food and cultural festival in the Hunter Valley, from April 11-12.
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