Rosemary Apple Pizza – 95 calories per slice

Rosemary Apple Pizza – 95 calories per slice

Opolo Vineyards in Paso Robles, Ca is widely known for their deep red wines like their Mountain Zinfandel and Montana Mare but this summer they’re celebrating something a little lighter. The winemakers of Opolo have released their first ever Chardonnay and you can taste it and take some home for yourself today.

Opolo is the perfect escape from the summer heat, with an over-sized air-conditioned tasting room and misters cooling off their huge covered picnic area. Now they can round that out with the perfect summer sipper, their delicious new crisp Chardonnay.

A peek inside Opolo’s legendary Wood Fire Pizza Oven. Photo courtesy of Mike Blaszak.

I have visited Opolo Vineyards many times on weekends to take in the view and of course the wine. They have a wood fire pizza oven and turn out some amazing pizza, sausage and of course more wine. Their Perfect “Pear”-ing pizza has become my current obsession, and it’s a problem when they only serve food on the weekends. So armed with my now famous pizza dough recipe (and a copy of Opolo’s menu) I made my own at home.

The Perfect “Pear”-ing pizza is light, healthy and “pears” -pun intended- well with this delicious new chardonnay.

“We wanted to use herbs that we have growing at the winery and rosemary is a huge one” said Bethany Jennings Director of Hospitality. “After many trials of this it was great but missing something, Rick and Dave love caramelized onions so we added them and bam you had it. So we now have the Perfect Pearing that starts with extra virgin olive oil, caramelized onions, goat cheese, sliced pear, sprinkling of shredded mozzarella and Parmesan around the crust then topped with a dash of fresh rosemary. After the pizza is baked we sprinkle a hint of kosher salt to add that extra kick for your taste buds.”

“The thing that really makes this pop for me is the added kosher salt at the end…. I was hesitant at first. We tried it and now if someone makes it without salt you can totally tell the difference, it’s funny really because I never would have thought to salt my pizza.” Bethany Jennings Opolo’s Director of Hospitality

When you try recreating recipes at home it’s important to know what made you fall in love with the dish in the first place. Try to pinpoint the ingredients that hit your taste buds in the right way, this way you can recreate the recipe without missing the key ingredient that you loved. For instance the rosemary makes this dish, you can substitute some of these ingredients, but without the rosemary the dish loses its mojo.

I was out of pears the first time I tried to recreate this delicious pizza, so instead I used an apple and added my favorite ingredient, garlic and I think stumbled upon a better home version. The apple held up better under the heat and the pizza was amazing and unique with this change. Try it yourself at home, then visit Opolo this weekend and try their Perfect “Pear”ing pizza with a glass of their new refreshing Chardonnay.

Makes 3 pizzas.

Ingredients:

Dough-

  • 1 package yeast
  • ¼ cup water (to dissolve yeast in)
  • 3 ¼ cups flour
  • 1 tsp salt
  • ¼ cup olive oil
  • ¾ cup warm water

Toppings-

  • 2 onions thinly sliced into rings
  • 2 tablespoons best quality Extra Virgin olive oil
  • 2 teaspoons finely chopped rosemary
  • 2 cloves garlic thinly sliced
  • 1 apple thinly sliced
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons Parmesan cheese
  • ½ cup mozzarella
  • Corn meal- optional (for when you use a pizza stone)

Get started:

apple-topped pizza

Pair this light, apple-topped pizza with Opolo’s Chardonnay for a crisp, cool summer supper.

Dissolve yeast in warm water and set aside.

Combine flour and salt in a bowl or standing mixer with the dough hook. Add yeast mixture, oil and 3/4 cup water.

Mix together until you have a slick dough, if you’re using a mixer you will know it’s done when it balls up around the hook. You may need to add in more water one tablespoon at a time.

Knead the dough for 3-5 minutes by hand or in your mixer.

Dust your mixing bowl with flour, place the dough in the bowl and cover with both plastic wrap and then a kitchen towel. Let rise for at least 2 hours.

While the dough is rising make the caramelized onions. Combine onions, olive oil and a pinch of salt and sugar to a sauté pan. Heat on low stirring often until the onions are soft and caramelized, about 1 hour.

Preheat your oven to 500 degrees, if you have a pizza stone place it in the oven at this time to heat up.

Separate the dough into 3 balls, you can make 3 pizzas at this time, or freeze the other dough balls for a fast dinner later.

Roll out the first dough ball on a clean floured surface. Top with Extra Virgin olive oil, then rosemary , Parmesan, this is your sauce. Now add the rest of the ingredients however you prefer and place in the oven for 5-10 minutes until the crust is crisp and the cheese is melted.

Use a pizza cutter or pair of scissors to slice the pizza, serve with Opolo Vineyard’s delicious new Chardonnay.

Try my other Pizza Recipes and Food and Wine Pairing Recipes all are low calories, all natural and under 500 calories per serving.

Nutrition information:

Each slice of pizza has:

(3 pizzas sliced into 8 slices each)

  • Calories: 95
  • Fat: 3
  • Fiber: 3
  • Protein: 3
  • Carbs: 15

This article has 1 comment

  1. Made this last night – delish! Love the pizza dough!! Thank you for this recipe.

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