Pairs With

Caramelized Onion Apple and Speck Pizza with Cracked Pepper Honey

1 tablespoon butter
1/2 small onion, thinly sliced
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cavit Oak Zero Chardonnay
Course flour to dust a pizza peel (e.g. semolina, maseca or masarepa)
1/2 lb. pizza dough, room temperature
1/2 cup freshly grated Asiago cheese
1/2 Gala apple, thinly sliced
4-5 slices of Speck, torn (prosciutto can be substituted)
1 tablespoon coarsely chopped fresh sage or 1 1/2 teaspoons crumbled dried sage (not ground)
1/2 cup freshly grated Fontal cheese or Fresh Mozzarella cheese
1 teaspoon olive oil

Cracked Pepper Honey:

Preheat oven to 500 degrees (or as high as your oven goes) with a pizza stone or baking steel inside.
Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the onions, salt and black pepper. Cook the onions, stirring occasionally, until lightly browned and tender, about 5 minutes. Stir in the Cavit Chardonnay and cook an additional 2 minutes. Remove pan from the heat and allow to cool for a few minutes.
Spread some coarse flour over a pizza peel. Stretch dough into a 10–12-inch circle on the peel. Spread the onion mixture evenly over the stretched dough. Scatter the asiago cheese over the onions. Arrange the sliced apples over the asiago followed by the torn speck and the sage. Scatter the fontal or mozzarella over the pizza. Drizzle the oil over the pizza before carefully sliding off peel onto hot stone or steel. Bake for 8-10 minutes or until cheese is bubbly and crust is golden brown.
While the pizza is baking stir together the honey and pepper. When the pizza is finished, remove from the oven using the peel then drizzle with the peppered honey and enjoy with a cold glass of Cavit Oak Zero Chardonnay.