591313    750 mL   $19.95

Not widely seen outside France, Gamay thrives in Ontario and has become somewhat of a specialty. Ripe and refreshing with juicy red berry fruit and peppery spice. Shines with grilled gourmet sausages, roast beef with mashed potatoes or lamb souvlaki.

A VINTAGES Essential*

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By: Tonia Wilson-Vuksanovic

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza ever really need a helping hand!

1 pkg store-bought pizza dough (about 700 g), at room temperature 2 tbsp (30 mL) olive oil 14 oz (400 g) spicy Italian sausage, casings removed 2 cups (500 mL) red onion, very finely sliced ½ cup (125 mL) water 
⅓ cup (80 mL) steak sauce 
½ cup (125 mL) dates, pitted and coarsely chopped 
1½ cups (375 mL) mozzarella cheese, grated 
1 cup (250 mL) fontina cheese, grated

1 Preheat oven to 400°F (200°C). 

2 On a floured surface, roll dough into a rectangle to fit a
12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

3 In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

4 Remove sausage from pan and set aside. Drain all but
1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

5 Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

6 Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

7 Let cool for 10 minutes on a cooling rack, then slice into
24 small snack-size slices.

Serves 6

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