OUR RECIPES

Aoraki Pizza paired with Spy Valley Pinot Gris

This pizza sauce is loosely based on a classic soubise or white onion sauce. Using sour cream and lemon zest adds a little zip, complementing the heat of the Aoraki Vanilla Cracked Pepper Hot Smoked Salmon.

Spy Valley 2018 Hand Picked Single Estate Pinot Gris is our choice for this decadent pizza.

We have teamed up with our friends at Spy Valley Wines to bring you a series of 3 simple but delicious recipes to pair up with one of their wines.

Find out more about Spy Valley Wines here

Method.

Preheat oven to 250°C

Pizza Crust

  1. Stir the yeast, salt, oil and sugar into the warm water.
  2. Add the flour bit by bit until a loose kneadable dough is formed. Knead for a couple of minutes.
  3. Rest in a warm place until dough has doubled in volume. ( approx 30 mins).
  4. Roll out into 12 inch disk

Sauce

  1. Sweat the garlic and leek in the butter until soft.
  2. Add the wine and reduce by half.
  3. Add the sour cream and stir. Add lemon zest and season.

Assembly

  1. Spread sauce evenly on pizza base.
  2. Sprinkle pieces of Aoraki Hot Smoked Salmon evenly on base.
  3. Add the Bocconcini and drizzle the pizza lightly with olive oil.
  4. Place in oven until crust is golden. (approx 6 mins)
  5. Remove from the oven and cut into 8.
  6. Add a teaspoon of Aoraki caviar (optional) and a pinch of chopped mint to each slice.
Tip: Using a pizza stone when cooking assists in creating the perfect crust.

Product used in this recipe.

Private: Cracked Pepper
& Vanilla Bean Portion

Hot Smoked

Shopping list.

Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Portion

Spy Valley Hand Picked Single Estate Pinot Gris 2018

Dough

1.5 cups bread flour

1/2 cup warm water

2 tsp yeast

1/2 tsp sugar

1/2 tsp salt

1 dessertspoon olive oil

Sauce

1 clove garlic, minced

1/2 cup leek (white section) diced (or onion)

1 dessertspoon butter

1/2 cup Spy Valley Pinot Gris (or any white wine)

1 cup sour cream

1/2 tsp blanched lemon zest

Topping

6 pieces cherry bocconcini (or mozzarella cheese)

1 dessertspoon mint leaves, chopped

Optional

1-2 tbsp Aoraki Caviar

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