When Dr. GP asks if you want to have some of his homemade pizza, you don’t say no! Dr. GP doesn’t make pizza often, but when he does, it is absolutely scrumptious! He has his own, perfected, one-day pizza dough recipe that he makes. He usually makes three pizza dough balls, one to make now, and two to freeze later. Dr. GP, being the doctor that he is, researches new and interesting toppings to use.
His latest research gave us an amazing find. Dr. GP cooked a Bacon Artichoke Pizza, made with fresh provolone and parmesan cheeses. The crust had just the right ratio of crunch and char, but still had a nice chew. The cheese, though he used only little, was rich and creamy. Dr. GP didn’t use a sauce, so the marinated artichoke hearts provided both Italian flavor and moisture to the pizza. We sprinkled lemon juice on top, which married the ingredients together.
And don’t think I forgot the bacon…bacon makes the world go round! It is how we know there is good in this world. This bacon was still sizzling when it came out of the oven, perfectly crispy. This was center cut bacon, lean as far as bacon goes, and dripping with flavor!
Artichokes are extremely difficult to pair with wine. After doing some research as to why, I found that artichokes are have a chemical compound in them called “cynarin”. This chemical compound makes everything taste sweeter than it is. Wine is made from grapes, which have natural sugars in it. Paired with cynarin, the wine appears mouth puckering sweet.
To balance the sweet flavor, a bone-dry white wine is recommended. Tonight, I paired this amazing pizza with Louis Jadot Pouilly Fuisse. Pouilly Fuisse is in the Burgundy region of France. It is a Chardonnay grape. This chardonnay usually spends time in little to no oak, so those buttery tastes don’t come out in the flavor.
This wine was amazingly crisp and clean. It had lots of acidity from its lime flavor, and also had notes of asian pear and honey. There was a gravely, minerality in the finish, which lingered on the palate.
The pairing definitely deserves 5 grapes! Both Dr. GP and my eyes both grew wide! The gravely, mineral taste of the Pouilly Fuisse balanced out the richness of cheese. The salt from the parmesan and marinated artichokes went well with the lime and pear. And like I said above, bacon makes everything better! Everything was positively splendid! Well done, honey <3
Artichoke Pairing Information: Eater
Wine: Louis Jadot 2016 Pouilly-Fuissé (Whole Foods, $20)