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.

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

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

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

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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.

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

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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.

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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.

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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.

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Mona Lisa & Vouvray

Mona Lisa is an Italian market, deli and restaurant prized for keeping harder-to-find goods like white anchovies, fresh pasta, and Italian amari. Having contemplated the deli-section artichokes with hungry eyes, I opted for Pizza Bianca, a white spinach pie, with the addition of artichokes. Expectations for a delicate, light pizza were shattered upon its arrival.

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An entire atmosphere of mozzarella with puffy clouds of ricotta engulf the toppings below making this pie look intimidatingly rich compared to original expectations. Surprisingly, the crust maintained a thin and crispy base with a doughy upper layer that unified well with the pillowy topography above. Each bite was like a lunar exploration, never quite knowing what might be unearthed from within the rocky cheesescape.

When given the task of pizza topping, artichokes offer some tangy relief that regulates super cheesy situations. As the main representative of spring on the classic Four Seasons pizza, artichokes have a long-standing relationship with Italy, where its cultivation is the highest worldwide. Even still, artichokes are notoriously frustrating to pair with wines, requiring a tart, acid-driven white wine to offset the organic acid known as cynarine that makes everything taste sweeter. With a geeky weakness for acidic, mineral driven whites, I plucked a bottle of Vouvray to pair, no problem.

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Vouvray is a French wine region of the Loire Valley producing medium-bodied whites made entirely of Chenin Blanc. The style rewards in its complexity, displaying a wide range of aromas spanning from quince to cheese rind, wet wool to chamomile. 2013 Domaine Huet Vouvray Le Haut-Lieu Sec is youthful and dry with notes of citrus peel, wet asphalt and bruised yellow apples. For a pizza burly with cheese, Vouvray offers a vibrant backbone to the experience, refreshing enough for intensely creamy bites and dry enough to stand up to the sweetening effects of the artichokes. Vouvray has long been my number one homie, but now we’re officially pizza homies.