Our Naughty (dry) and Nice (semi-sweet) red wines were designed to be low in tannin with smooth finishes. These wines are made from a blend of Gamay, the same grape grown in Beaujolais, Pinot Noir, Malbec, and varying degrees of Cabernet Franc and Merlot depending on the year. With 100% stainless steel fermentation, the wines retain their bright berry and cherry fruits to compliment an array of foods. We enjoy these wines paired with grilled meats, burgers, BLT sandwiches, grilled veggies, and tomato based sauce dishes.
Our founding winemaker, Mark Johnson, discovered many of his customers prefered a white wine, but wanted to enter the world of reds. With that in mind, he created Naughty - a red wine so Naughty you can cross the traditional wine pairing borders and serve it with fish! From there, we added the Nice Red to provide a touch of sweetness to the wine. When chilled, Nice Red makes a terrific warm weather sipper. Enjoy!
1. Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth.
Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes.
Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
2. Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 6-inch round. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
3. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
4. Roll out one of the dough rounds to form a 9-inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
5. Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, cut into wedges and serve. Repeat with the remaining dough and toppings.
Make Ahead: The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.
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