This flavorful grilled gorgonzola and stonefruit flatbread bring together smoky-sweet grilled peaches with creamy gorgonzola in a delicious way. This recipe was specially created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.
8 slices pancetta, crispy
1 lb fresh pizza dough (whole foods)
2 ea peaches
8 oz gorgonzola dolce, room temperature
2 cups arugula
½ ea red onion, sliced in rounds
1 tbsp chopped thyme
2 tsp Round Pond Balsamico Tradizionale
When you buy the pancetta, have your deli slice it thinly like prosciutto. Bring it home and lay it on a parchment paper-lined baking sheet. Place another sheet of parchment on top and then another baking sheet on top of that and bake it in a 375 degree oven for about 20 minutes or until crispy.
Preheat an oven to 400 degrees and place a pizza stone in the oven. Divide the dough into two equal size pieces. Stretch each piece to the desired shape and thickness. Start the dough in the oven and cook for about 2 minutes. Bake it enough so that it can be handled (about ½ cooked). Let it cool slightly.
Whilst dough is cooling, split the peaches in half and remove the pit. Place the peaches flesh side down on to a hot grill. Cook the peaches just until they start to caramelize and slightly char. Take the sliced onion rounds and brush with olive oil, salt and pepper and grill as well.
Slightly macerate the gorgonzola cheese, mix in the thyme and evenly spread onto the pizza dough. Slice grilled peaches and place on top of gorgonzola. Lower the grill to medium heat and place the flatbread on to the grill. Once the cheese starts to melt and the peaches are warm, remove the flatbread from grill. Top it with crispy pancetta, arugula, and balsamico.