Tasting Series S2E4 - Gourmet Arugula-Prosciutto Pizza

Wine Tasting with alton farms estate winery

Join Alton Farms Estate Winery’s owners and winemakers, Marc and Anne Alton as they take you on their wine tasting experience. South Lake Huron did not have a history of wine grape growing. But research convinced Marc and Anne Alton, that wine grapes could be grown and a new wine region started.

Their goal was simple “creating a vineyard and winery, making delicious wines and developing a new wine region”. Marc knew that geographically, this location in the middle of the world’s wine belt would be ideal for winemaking.

The recipe + Cooking Demonstration

Ingredients

Dough

¼ cup warm water
2 tsp yeast
¼ tsp sugar
¼ cup spelt flour
1 cup of warm water
2 tbsp olive oil
1 ½ cups spelt flour
¼ tsp salt.

Toppings

1 cup, loosely packed arugula
3 cremini mushrooms, sliced
3 sundried tomatoes, sliced
2 slices of prosciutto torn into 6 pieces
¼ cup shredded mozzarella cheese
¼ cup shredded smoked cheddar cheese
2 tbsp extra virgin olive oil
Sauce
1 tsp of the oil
¼ cup fine chopped onions
1 clove garlic minced
½ cup Passata sauce

Start Here

Wash and dry all produce.

What you’ll need

Medium size bowl, kitchen towel, grater, parchment-lined baking sheet, small saucepan, knife, spoon

RECIPE

1. Dough for 1 10–12-inch pizza

In a medium-size bowl combine ¼ cup warm water, 2 tsp yeast, and ¼ tsp sugar. Add ¼ cup flour. Mix well. Cover with a kitchen towel and place in a warm place to begin the starter process, about 30 minutes.

2. Add: 1 cup of warm water, 2 tbsp oil, 1 ½ cups flour, and ¼ tsp salt.

3. Mix to combine and turn out onto a floured work surface. Knead for 5 minutes until dough is elastic, adding a dusting of flour as needed until when you lightly push your thumb into the top of the dough it bounces back.

4. Place back into an oiled bowl, lightly oil the dough all over, cover with the towel, and place back in the warm space to proof until doubled in size, about 1 hour.

5. Toppings. 1 cup, loosely packed arugula, 3 cremini mushrooms, sliced, 3 sundried tomatoes, sliced. 2 slices prosciutto torn into 6 pieces. ¼ cup shredded mozzarella cheese, ¼ cup 5 brothers shredded smoked cheddar cheese, 2 tbsp extra virgin olive oil.

6. Preheat the oven to 475 degrees.

7. To build the pizza. On a parchment-lined baking sheet press the dough out to approximately 10 to 12 inches rounds.

With some of the olive oil, brush a 2-inch border around the pizza.

8. SAUCE: Heat 1 tsp of the oil in a small saucepan over medium heat. Add ¼ cup fine chopped onions, and 1 clove garlic minced. Cook stirring until onions are tender, about 3 minutes. Add, ½ cup Passata sauce. Reduce heat and simmer for 3 minutes. Allow to cool slightly.

9. Spoon the tomato sauce evenly onto the pizza dough. Spread over the arugula, then the mushrooms, sundried tomatoes, and the torn-up prosciutto. Sprinkle over the cheese.

10. Bake in the preheated oven until golden brown and starting to crisp on the edges, about 10 minutes.

11. Top with 4 leaves of basil, roughly torn and drizzle over remaining olive oil, salt, and fresh cracked pepper to taste

Serve immediately.

Pick Up Instructions:

Tasting Kit pick up location is at the Western Fair District @ 900 King Street, London ON

The curbside pick up location is at the yellow “Top of the Fair” marker below - please pull up to the front of the Raceway/ Gateway Casinos main entrance and look for the teal Curbside Kitchen Sign. Once you arrive, please have your back door or trunk open and call the number on the signs located nearby for curbside pick up.

If you did not receive your Pick Up Confirmation email, please check your junk mail folder. If not, please contact us at cexperience@westernfairidistrict.com for assistance.