Makes two 10-inch pizzas
Place peppers in a heatproof bowl. Combine the champagne vinegar, sugar, water, and salt in a medium saucepan and bring to a boil. Pour over the peppers, set aside, and let cool. Place the pizza stone on the center oven or grill rack and preheat to 500ºF. Brush the center of the pizza crusts with olive oil and sprinkle with Taleggio and mozzarella cheese. Arrange the asparagus and peppers on the pizzas. Transfer to the pizza stone and grill or bake for 10 to 15 minutes or until crust is golden and baked through. Remove from heat and sprinkle Grana Padano on top. Arrange the watercress on the pizzas, cut into slices, and enjoy.
SANTADI “VILLA SOLAIS” VERMENTINO
Sardinia, Italy
Jam-packed with melon, guava, and citrus, this Sardinian beauty will round out every last bite of this fresh handmade pie.
INSIGHT BREWING “IN THE HALLS OF THE SUNKEN CITY” SAISON
Minneapolis, Minnesota
With notes of fresh citrus, garden herbs, and spices, this saison-style beer is delightful paired with all things green, garden-y, and creamy.
BONNY DOON VINEYARDS “¿QUERRY?” SPARKLING HARD CIDER
Davenport, California
Says winemaker Randall Grahm, this delicious cider has “... the pungent, heady, dusky perfume of pear and the earthy succulence of apple.”
A Recipe by CHEF MIKE DALTON, Campiello, Naples, Florida
Pairings by LESLEE MILLER, Certified Sommelier of Amusée Wine
Featured Design: ELLESMERE™