Elevate Your Pizza Night: Mini “Cheese Course” Pizzas with Balsamic Port Reduction
Pizza. It’s a culinary canvas, a beloved staple, and a dish that, at its heart, represents comfort and versatility. But what happens when you’re challenged to transform this classic into something truly extraordinary? For a recent Project Food Blog challenge, I faced just that: taking pizza and making it uniquely my own. While perfecting a reliable pizza dough falls comfortably within my baking expertise, the real challenge lay in conceptualizing toppings that would elevate this humble dish into a gourmet experience. This wasn’t a moment for casual improvisation; this was a competition amongst 71 of the Internet’s most talented food bloggers. The stakes were high, and the creation had to be unforgettable. The solution? A sophisticated twist: Mini “Cheese Course” Pizzas, inspired by an unforgettable meal.
The Culinary Challenge: Beyond Conventional Pizza Toppings
My approach to cooking often deviates from my baking habits. When I bake, precision is paramount; I follow recipes to the letter. However, in the kitchen, I embrace a more intuitive, free-form style, combining ingredients and adjusting by taste. This method, while exciting and conducive to learning, carries an inherent risk. For this particular challenge, however, I couldn’t rely on simply ‘throwing some stuff together’ and hoping for the best. The competition demanded a dish that was not only delicious but also conceptually strong and flawlessly executed. I considered making a dessert pizza, but that felt like a safe option, a “cop-out.” I wanted to push my boundaries, to genuinely expand my culinary horizons. So, the question remained: what unique pizza creation could truly stand out?
An Unforgettable Inspiration: The Chef’s Table Experience
The spark for this unconventional pizza began not in a bustling kitchen, but on the tranquil waters of a Mediterranean cruise. Last month, my mother-in-law and I had the privilege of dining at the ship’s exclusive Chef’s Table. It was a gastronomic journey, an exquisite meal orchestrated by the ship’s Executive Chef and head Maitre D’, a sequence of dishes that left an indelible impression on my palate. Among these culinary masterpieces, one course stood out vividly: the cheese course. We were served Potted Stilton with a luxurious Port Wine Reduction, accompanied by crisp Candied Walnuts and Savory Biscotti. The brilliance of this dish wasn’t just in its individual components, but in their harmonious interplay. It offered a perfect symphony of flavors – sweet and salty, tangy and creamy – a true embodiment of what a gourmet cheese course should be.
Transforming a Cheese Course into a Gourmet Pizza
The memory of that cheese course lingered long after the cruise. Its distinct flavor profile captivated me, and soon, an intriguing idea took root: why not translate this sophisticated cheese experience onto a pizza? Once the thought entered my mind, I couldn’t shake it. The concept seemed audacious, yet perfectly aligned with the challenge’s spirit of innovation. I envisioned a pizza that wasn’t merely topped with cheese but *was* a cheese course – a cohesive blend of rich, salty cheeses, sweet and tart accents, and crunchy textures, all brought together by a luxurious reduction. This was the vision that drove my creation, pushing me beyond my usual intuitive cooking style to meticulously craft each element. The result: a pizza topped with creamy gorgonzola and sharp parmesan cheeses, fresh baby arugula, sweet candied walnuts, juicy grapes, and a homemade balsamic port reduction sauce. A complete cheese course, elegantly compacted into one single dish.
Crafting the Components: The Foundation and Flavor Enhancers
Perfecting the Pizza Dough
Bringing this vision to life required a deliberate approach, carefully preparing each component to contribute to the overall harmony. The journey began with the foundation: the pizza dough. I have a go-to recipe for pizza dough that never disappoints, ensuring a soft, chewy, and flavorful base that could stand up to the bold toppings. Following the precise steps of this recipe is always a comforting part of the process, yielding perfectly risen, pliable dough ready to be transformed.
The Balsamic Port Reduction Sauce
Next, I set out to recreate the essence of that unforgettable port wine reduction from the cruise. My version, a balsamic port reduction sauce, involved simmering a bottle of rich port wine with aromatic vegetables like carrots, onions, and celery, along with fresh sprigs of thyme. This slow reduction process intensifies the flavors, creating a deep, complex, and slightly viscous sauce. A final splash of balsamic vinegar added the perfect tangy counterpoint, echoing the sophisticated notes of the original cheese course. This reduction wasn’t just a sauce; it was the binding thread, the elegant drizzle that would tie all the disparate elements together with its sweet and tangy notes.
Sweet and Savory Candied Walnuts
No cheese course, or indeed, no gourmet pizza, is complete without a textural contrast and a touch of sweetness. For this, I prepared candied walnuts. These weren’t just a garnish; they were a crucial component, offering a delightful crunch and a subtle sweetness that would perfectly balance the sharpness of the cheeses and the tang of the reduction. The process of candying them was simple, involving a quick boil, drying, coating in powdered sugar, and a brief fry until golden. The result was irresistible – so much so that I had to resist the urge to devour them all before they made it to the pizza!
Assembling and Grilling the Gourmet Pizzas
With all the meticulously prepared components ready, it was time for the grand assembly. This is where the “cheese course” truly came together. My topping selections were carefully chosen to mirror the complex flavors of the inspirational dish: crumbled Gorgonzola cheese for its pungent, creamy richness and sharp flavor, and shredded Parmesan cheese for its salty, nutty depth. These two cheeses would form the cheesy heart of the pizza, providing a robust base of flavor.
An unexpected, yet ultimately brilliant, decision emerged during the final stages of preparation. Yesterday was such a beautiful, unseasonably warm day, making the idea of turning on the oven unappealing. This led to the spontaneous decision to grill the pizzas. This proved to be a stroke of genius, as the grill imparted a wonderful smokiness to the crust, adding another layer of depth to the overall flavor profile. As the dough crisped on the grill, I generously sprinkled on the Gorgonzola and Parmesan, allowing them to melt into a bubbling, aromatic layer, creating the perfect foundation for the remaining fresh toppings.
The Culinary Verdict: A Symphony of Flavors and Textures
Once the pizzas were removed from the grill, still hot and fragrant, the final elements were added: fresh baby arugula for a peppery, vibrant lift; halved red grapes for bursts of natural sweetness and juicy texture; and, of course, the irresistible candied walnuts for their satisfying crunch. A generous drizzle of the balsamic port reduction sauce completed the masterpiece. The moment of truth arrived with the first bite. It was nothing short of wonderful – truly delicious. The symphony of flavors was exactly as I had imagined: the sweet and savory dancing on the palate, the salty tang of the Gorgonzola beautifully complemented by the sweetness of the grapes and the rich reduction. The soft, chewy crust, now with a hint of smokiness from the grill, provided a perfect contrast to the crisp candied walnuts and fresh arugula. It was complex, elegant, and had an incredible depth of flavor that genuinely captured the essence of a gourmet cheese course.
Reflections and Future Adaptations for Your Gourmet Pizza Experience
While the flavor profile was undeniably perfect, I noted one minor adjustment for future iterations: creating smaller, almost bite-sized pizzas. The intensity of the flavors, while exquisite, meant that a full-sized mini pizza was quite rich. This would make them even more perfect as an appetizer, allowing guests to savor each complex bite. However, this observation was purely for personal preference, as my husband enthusiastically devoured two and a half pizzas in one sitting, a testament to their deliciousness! I am incredibly proud of how these Mini “Cheese Course” Pizzas turned out. This recipe represents not just a successful Project Food Blog challenge submission, but a personal culinary triumph. It achieved exactly what I set out to do: condense the sophistication of a cheese course into a single, innovative dish. Paired with a robust red wine, these gourmet pizzas would make an exceptional appetizer to conclude a fine meal, or even serve as a delightful, sophisticated light meal on their own.
Mini “Cheese Course” Pizzas
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Ingredients
Pizza dough:
- 2 ¼ teaspoon active dry yeast
- 1 ¾ cups unbleached all-purpose flour
- ¾ cup warm water
- 1 ½ teaspoon salt
- 1 ½ teaspoon olive oil
- Additional flour , as necessary
Balsamic Port Reduction Sauce:
- 1 bottle Port wine
- ½ cup carrots , chopped
- ½ cup onions , chopped
- ½ cup celery , chopped
- 2 sprigs of thyme
- 1 tablespoon butter
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar , or to taste
Candied Walnuts:
- 1 cup walnuts
- ⅓ powdered sugar
- 4 cups vegetable oil , for frying
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper , or to taste
To assemble the pizzas:
- Pizza dough
- Balsamic port wine reduction
- 1 cup Gorgonzola cheese , crumbled
- 1 cup Parmesan cheese , shredded
- 1 cup Candied walnuts , recipe follows
- 2 cups Baby arugula
- 1 cup red grapes , sliced in half
- ¼ cup olive oil
Instructions
To make the pizza dough:
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Stir together the yeast, 1 tablespoon of the flour, and ¼ cup of the warm water and let stand until surface appears creamy, about 5 minutes.
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In a large bowl or in a stand mixer fitted with a dough hook, stir together 1 ¼ cup flour and salt. Add the yeast mixture, oil, and remaining ½ cup warm water and stir until smooth. Stir in enough of the remaining flour so that the dough comes away from the sides of the bowl.
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Knead dough by hand or with the dough hook until soft and elastic, about 8 minutes. Form dough into one ball, or 6 if making mini pizzas. Put in a greased bowl and cover loosely with plastic wrap. Let rise in a warm place until doubled, about 1 ½ hours.
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With lightly floured hands, shape each dough round into a disk by holding one edge of dough in the air with both hands. Move hands around the edge of dough (like turning a steering wheel), allowing the weight of dough to stretch the round to about 6 inches. Place on a baking sheet lined with parchment paper.
To make the balsamic glaze:
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In a medium saucepan, melt the butter over medium heat. Add the onions, carrots, and celery and saute for a few minutes until slightly browned.
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Add the wine and thyme sprigs and bring to a boil. Reduce heat and simmer for a one hour until reduced to ½ cup, stirring occasionally.
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Strain with a mesh strainer into a small bowl. Stir in balsamic vinegar and add sugar to sweeten, if desired.
To make the candied walnuts:
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Put walnuts in a small saucepan and cover with water. Bring to a boil over medium high heat and simmer until slightly softened, about 5 minutes. Drain, then transfer to paper towels to dry completely, about 45 minutes.
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Stir together the walnuts and powdered sugar in a small bowl.
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Heat the oil in a heavy bottomed sauce pan over medium heat to 350°F. Fry walnuts in small batches until browned, about 2 minutes. Transfer to a baking sheet and sprinkle with salt and cayenne while they are still warm.
To assemble the pizzas:
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Preheat grill on high for 10 minutes, covered. Reduce heat to medium high.
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Brush the tops of the prepared pizza rounds with olive oil and place face down on the grill. Brush the other side with olive oil. Flip over after 1-2 minutes, when underside is lightly browned. Sprinkle the top with some Gorgonzola cheese and Parmesan cheese and cook for an additional 3 minutes, or until cheese is melted.
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Remove from grill and top with some baby arugula, grapes, and candied walnuts, and drizzle with the balsamic port reduction sauce.