Flatbread with Johan Pinot Noir

One of my favorite uses of the always ready bread dough from Artisan Bread in 5 Minutes a Day is for pizza or flatbread.  It has become my staple Saturday lunch.  Fresh ingredients, homemade dough, baked on a pizza stone – better than a restaurant.  The trick is a hot oven, and to use a light hand with the ingredients.  Today’s flatbread featured Speck (ham), a tomato/basil/garlic mix, shiitake mushrooms, red onion, and fresh chevre.  The first photo shows the flatbread just before being popped into the oven.

After just a few minutes, the ingredients are hot, the cheese melts and the crust is done to a beautiful brown.  Time to eat!

The speck is lightly smoked, and it added just the right earthiness to highlight the mushrooms and match up nicely with the Pinot Noir.

The Johan Pinot Noir has a beautiful medium red color and is nice and translucent.  This is not a highly extracted, deep rich Pinot, it is light and lively.  12.5% alcohol keeps it medium bodied and especially nice with food.

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