Recipe by Savory Simple
My family has a favorite pizza dough recipe that was shared long ago by our friend Wendy. I’m not sure the origins pre-Wendy, but it exists in my mother’s recipe box and has been referred to as “Wendy’s Pizza” in our household for over 20 years.
It is definitely a comfort food for me; something I request almost every time I make the trip back home to see the family.
Choosing the toppings has to be my favorite part of building a pizza. There are so many options – traditional, ethnic, sweet and savory, experimental. We tend to create a variety; and invariably this mix includes a sweet and savory creation.
When I came across Savory Simple’s Grilled Flatbread with Port Onion Jam, Burrata and Apples, I had an instant craving! Warm, crunchy flatbread, sweet Port Onion Jam, melty Burrata cheese topped with crisp apples…this has the makings for a top-notch experience.
Craft this flatbread for your friends the next time you have a gathering (Jennifer from Savory Simple suggests using pre-made naan as an easy crust option) and crack open one (or two or three…) of my wine pairing suggestions, and you are sure to impress!
Wines to pair with this dish:
My first thought on wine to pair with this sweet and savory flatbread was Riesling, and I really could not think of anything else that would match up quite as well.
There are a lot of competing flavors – the acidity of the onion jam, the sweet and tart apples, and the rich, buttery burrata cheese.
Riesling is the ticket to bringing out the best of all of these flavors at once. It calms the acidity of the onion jam, cuts through the richness of the cheese and buddies up famously with the apples.