Apple, Sweet Potato & Bacon Pizza paired with Merlot
Wine Varietal: Merlot
- Store-bought flatbread/naan – 10-12”
- 1 garlic clove, minced
- 1 tablespoon butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 small sweet potato, peeled
- 1 apple, peeled
- ½ red onion
- 2-3 slices of bacon, cooked and crumbled
- 4 oz mozzarella
- 4 oz goat cheese crumbles
- 12 sage leaves
- Sea salt
- Preheat oven to 400°.
- To make garlic butter, combine minced garlic, melted butter, and olive oil, set aside.
- Thinly slice sweet potato, apple, and red onion, set aside.
- Spread thin layer of garlic butter evenly over flatbread. Top with bacon, sweet potato, apple, and a few red onion slices.
- Tear mozzarella into pieces and toss over the ingredients, then sprinkle goat cheese crumbles.
- Put pizza into oven and cook for 10 mins.
- While the pizza cooks, make the fried sage; In a small sauté pan, add enough olive to cover bottom of the pan by ½”. Heat over med-high heat until it sizzles when you add a drop of water.
- Carefully place sage leaves in a single layer in the oil. Fry for 1 minute, use a slotted spoon to transfer the sage to a paper towel lined plate. Blot off excess oil with paper towel.
- Once the pizza edges are golden brown and cheese is melted, take pizza out of the oven. Top pizza with fried sage leaves, a drizzle of olive oil, and sea salt.
- Pour a glass of Sutter Home Merlot and enjoy!
