S made a whole mess of wholewheat dough, which we are trying out instead of our usual white flour pizza dough. We had an odd array of things in the fridge and decided to try and make it all work together
We caramelized a little red and white onion and layered them over the the dough with pears and some fig spread. A little Gorgonzola and into the oven. After baking, we placed some La Quercia speck (smoked prosciutto) on top. You may remember my discovery of La Quercia from the earlier post on prosciutto. (The speck when sliced thin is ambrosial and needs to be savored as slowly as possible). The ham warmed through without hardening and cooking totally.
It became somewhat translucent and shimmered with the white onions on the surface of the flat bread. We sliced the pizza/flat bread/whatever and finally topped it with the mixed greens that were tossed with a splash of balsamic vinegar.
The result was a rich, but not heavy combination of sweet, salty, smokey, and creamy flavors. It remained delicate and crisp. It paired wonderfully with a light California Pinot Noir from Stephen Vincent, a vintner we discovered though our wine club. I can't wait for us to serendipitously find a similar combination of flavors to throw together.