Local With Local: Grilled Strawberry-Duck-Goat Cheese Pizza with Corey Creek Vineyards 2006 Rose

This edition of the "Local With Local" project I've started has me working again with chef Doug Gulija from The Plaza Cafe in Southampton. This time, I'm even more excited because the dish truly was a collaborative effort.

I wanted to highlight Corey Creek Vineyards's 2006 Rose, which has been Nena's favorite rose this summer. I was served a strawberry goat cheese mousse at a rose launch party earlier in the summer, so I suggested that to chef as a starting point. He wanted to do something grilled, because he likes rose with grilled fare and the next thing you know, we had come up with this pizza.

Recipe after the jump...

GRILLED PIZZA WITH SATUR FARMS BABY ARUGULA, SLICED JURGIELEWICZ FARMS DUCK BREAST, CATAPANO FARMS GOAT CHEESE, KIASZEWSKI FARM STRAWBERRIES AND

COREY

CREEK

ROSE VINIGRETTE

Yield: 1 6-8 inch pizza

1 1/2 Cups     Satur Farms Baby Arugula 
1 6-8 oz.        Jurgielwicz Farms Duck Breast 
1 pint             Kiaszewski Farms Strawberries, sliced
3 oz.              Catapano Farms Goat Cheese 
2T                  Pecans, toasted 
1 oz.              Extra Virgin Olive Oil
2 oz.              Corey Creek Rose Vinaigrette (recipe below)
7 oz.              Pizza Dough, rolled out to paper thin (Recipe from epicurious.com)

Duck Preparation:

1. Score duck breast and season with kosher salt and freshly crushed pepper
2. Place sauté pan on hot grill; place duck breast skin side down in cool pan and slowly render fat
3. When skin side is caramelized, remove duck from pan and finish grilling to medium-rare
4. Remove duck and let rest
5. Slice breast right before serving

Salad and Pizza Preparation:

1. In a bowl toss together the baby arugula, strawberries, pecans and dress with vinaigrette
2. Brush pizza dough and place on grill; once grill marks are made flip pizza over to finish
3. Place pizza on serving plate, drizzle with olive oil and sprinkle with goat cheese
4. Place salad mixture on top of pizza, top with duck breast slic
5. Carefully cut pizza into four slices and serve with Corey Creek 2006 Rose.
    

 

Corey

Creek

Rose Vinaigrette:

3

oz.         Wolffer Estate Honey

1 tsp        Dijon

Mustard
6oz.         Extra Virgin Olive Oil
6oz.         Corey Creek Rose
1-2oz.      White Balsamic Vinegar

1. Reduce rose from 6 to 2 oz
2. Whisk honey,

   Dijon

   , and reduced rose
3. Slowly emulsify wih olive oil
4. Balance with balsamic vinegar to taste
    
5. Season with kosher salt and fresh crushed pepper

 

Comments

[BrooklynQ]

That ain't no damn pizza.

Geez.

[Jill]

welcome back Lenn! Blogging is probably not great for one's back, so don't overdo it...we don't want you MIA again!

Best,

Jill

[Caley]

Well I think that "pizza" looks amazing. Not sure about the strawberries, how were they on the pizza?

[pizza parlour]

thanks for the greta recipe

[Melissa]

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

[email protected]
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit

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He wanted to do something grilled, because he likes rose with grilled fare and the next thing you know, we had come up with this pizza.