Week 38: Acid – Snow Crab, Grapefruit, & Blood Orange Beurre Blanc Pizza

This week’s pizza featuring the theme of acid has not only grapefruit and blood orange, but also a splash of champagne vinegar to brighten up the mood.

img_9124

The blood orange and champagne vinegar were used in the beurre blanc that was prepared as the sauce for the pizza.

img_9126

After cooking down the liquid, the shallots were strained from the final sauce before adding butter for richness.

img_9127

A quick lesson in cutting suprèmes from grapefruit was necessary to protect the delicate textures.

img_9128

To further protect the delicate nature of the toppings, the base of this pizza, blood orange beurre blanc, cottage cheese and fromage blanc, was baked in advance so as to allow the crust to cool to a welcoming temperature.

img_9130

Meanwhile, the snowcrab was quickly boiled and shelled for clean segments of meat.

img_9131

The construction mainly took place after the pizza had cooked in the oven. Grapefruit, avocado and snow crab made up the core flavors while poppy seed were added as a final touch.

img_9133

My instinct was to reach for a wine with high acid and a severe dryness to match that of the pizza’s profile. White burgundy worked well enough to match the profile.

img_9134

In the end, Vouvray with a whisper of residual sugar was a natural pairing to help maintain a high level of acid while also counteracting any of the harsh quality with the sweetness inherent in the style.