Pizza 

Recipe from Harmony Cellars

We have made traditional pizza for years, but lately with all the new twists on pizza, I decided to give it a go and try my hand at a "gourmet pizza." To my delight, it worked! Just follow these simple instructions and you'll see what I mean.

First, pour the chef a glass of Harmony Cellars Cabernet Sauvignon (this makes the cooking experience all the better).

Next prepare the pizza dough. Get a knife or scissors - anything sharp - and poke, cut or tear open one Boboli package and remove Boboli.... (This is the best pizza dough I have found and it's quick and easy.)

Chop 6-1O garlic cloves
Slice 1/2 medium red onion into thin rings
Slice 1 6-inch green zucchini into l/4 inch coins
Slice 1 yellow zucchini or yellow squash into 1/4 inch coins
Slice l red bell pepper into thin julienne strips
Slice I medium tomato into thin slices
Slice 1-1/2 cups mushrooms into slices

Heat 2 Tbls. good olive oil in a large frying pan and sauté garlic for one minute. Add onion, peppers, squash and zucchini. Continue sautéing about four minutes, or until onion is tender. Remove from heat.

Lay tomatoes evenly over top of Boboli and spread sautéed vegi's over the top.

Place fry pan back on heat and add 2 Tbls. Olive oil. Add mushrooms and sauté for one minute. Add l/4 cup dry red wine and cook until mushrooms soak up liquid. Spread over top of pizza.

Sprinkle fresh basil leaves over top of pizza.
Grate 1/4 cup Mozzarella cheese over pizza and dot with 3 oz. goat (Fete) cheese.

Bake at 500 degrees F for 10-12 minutes.

Serve with Harmony Cellars Cabernet Sauvignon and enjoy!