You'll notice I was halfway thru my pizza when I glanced up and saw the wine glasses in front of me and immediately thought of Bill!!
![[Image: MothersDayBrunch2010.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/MothersDayBrunch2010.jpg)
This pizza is the epitome of a great appy offering. This is a F&W Grace Parisi recipe -
4 ounces pancetta, cut into 1-inch-by-1/4-inch strips
Extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper
Two 15-ounce cans cannellini beans, drained and rinsed
----
These were part of the recipe, but I didn't add any salt until serving, then added a little finishing salt. Also, I used my Herbed Pizza dough and used 'cheese pillows'.
Salt
4 pocketless pita or naan
6 ounces thinly sliced Fontina cheese
Preheat the oven with a pizza stone to 450°. In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary and crushed pepper to the skillet and cook for 20 seconds. Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese. Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.
Now the to wine that went so well with this -
Retreat Hill Riesling - Bill is familiar with this - he sent us some and it was great with this.
Harbinger La Petite Fleur (43% Chardannay, 37% Pinto Gris, 20% Resling) - it was great with the appie.
Black Box Shriaz - great, also with it.
and of course, the sparkling, what is it not good with?
Great brunch.
![[Image: MothersDayBrunch2010.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/MothersDayBrunch2010.jpg)
This pizza is the epitome of a great appy offering. This is a F&W Grace Parisi recipe -
4 ounces pancetta, cut into 1-inch-by-1/4-inch strips
Extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper
Two 15-ounce cans cannellini beans, drained and rinsed
----
These were part of the recipe, but I didn't add any salt until serving, then added a little finishing salt. Also, I used my Herbed Pizza dough and used 'cheese pillows'.
Salt
4 pocketless pita or naan
6 ounces thinly sliced Fontina cheese
Preheat the oven with a pizza stone to 450°. In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary and crushed pepper to the skillet and cook for 20 seconds. Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese. Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.
Now the to wine that went so well with this -
Retreat Hill Riesling - Bill is familiar with this - he sent us some and it was great with this.
Harbinger La Petite Fleur (43% Chardannay, 37% Pinto Gris, 20% Resling) - it was great with the appie.
Black Box Shriaz - great, also with it.
and of course, the sparkling, what is it not good with?
Great brunch.
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com