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

 

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