Perfect Your Pizza: Leah Lyon’s “A Bottle of Red, a Bottle of White: Italian Restaurant Ribeye Pizza”

Perfect Your Pizza: Leah Lyon’s “A Bottle of Red, a Bottle of White: Italian Restaurant Ribeye Pizza”
Pair with Diamond Claret

Recipe:
“A Bottle of Red, A Bottle of White” Italian Restaurant Ribeye Pizza

Ingredients:

White Wine Pepper Cream Sauce:

• 3 tablespoons salted butter
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper, crumbled finely with fingers
• 1 tablespoon flour
• 1/4 cup Coppola Diamond Collection Sauvignon Blanc
• 1/4 cup heavy cream
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

Lemony Parmesan-Pepper Topping:

• 8 Italian frying peppers or shishito peppers
• 1 tablespoon olive oil
• 3 tablespoons lemon juice
• 1/4 teaspoon coarse sea salt
• 3 tablespoons shredded parmesan
• 1 tablespoon minced basil

Ribeye:

• 1 10-12 ounce boneless ribeye steak
• 2 tablespoons Coppola Diamond Collection Claret
• 1 tablespoon olive oil
• 2 teaspoons steak seasoning

Pizza:

• 12 ounces pizza dough, rolled/stretched to a rough 10-inch square on pizza peel (cornmeal/flour mix underneath)
• 2 ounces shredded fontina cheese
• 2 ounces taleggio cheese (partially frozen and shredded OR pulled into bits by hand)
• 10 fresh mini san marzano or grape tomatoes, halved
• 3 ounces oyster mushroom tops, torn if large
• 1/4 cup red onion slivers
• 1/4 teaspoon flaky sea salt
• Fresh basil leaves for garnish

Directions:
Preheat oven and pizza stone or cast iron/steel pizza “pan” to 500-600, for 30 minutes.

In a saucepan, melt the butter over medium low heat. Add the shallot, garlic, and crushed red pepper and sauté for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute. Add wine and cream and cook on a low simmer for 3 to 4 minutes. Add the Parmesan cheese, salt, and pepper and whisk until cheese melts.

In medium skillet, over high heat, fry the peppers in olive oil until blistered and lightly charred, about 1 minute. Transfer to board and cool. Remove and discard stems, then chop. Sprinkle with lemon juice and sea salt. Add parmesan and basil and toss to mix.

Heat grill or flat-top/cast iron skillet to high heat.

Rub the steak with Claret. Let stand 15 minutes. Rub with olive oil and sprinkle with steak seasoning. Grill/cook the steak to medium, about 4 minutes per side. Rest until ready to serve pizza.

Spread the sauce over the stretched dough almost to the edges. Sprinkle with fontina and taleggio cheeses. Distribute tomatoes, mushrooms, and onion slivers over the pizza.

Transfer pizza to hot stone/pan; bake until cheese is bubbly/crust is lightly browned in places (8-10 minutes my oven).

Slice ribeye.

Transfer pizza to board and top with sliced ribeye. Sprinkle with the parmesan-pepper topping and a final light sprinkle of flaky sea salt.

Garnish with basil leaves.

Serve with Coppola Diamond Collection Claret.

Serves 3-4