Appetizers
Fall Lover's Pizza
Williamson Wines ~ Yoakim Bridge
7209 Dry Creek Road
Healdsburg, CA 95448
williamsonwines.com
- RECIPE YEAR: 2026
- RECIPE BY: Williamson Wines Chef Colin Curtis
- YIELD: Serves 4
- PAIRS WELL WITH: 2022 Allure Meritage
A celebration of fall flavors, this seasonal pizza brings together Serrano ham, Mission figs, creamy Crescenza, mozzarella, Parmesan, and toasted pepitas, finished with a drizzle of lavender honey. Created to pair with Williamson Wines Allure Meritage, it balances sweet and savory ingredients for a pairing that’s perfect for the season.
Pizza Dough (For 2 pizzas)
Ingredients:
- 2 cups Water Warm, 105°F–115°F
- 3 teaspoons Active Dry Yeast
- 1 teaspoon Sugar
- 4 cups Bread Flour
- 2 teaspoon Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil
Section Directions:
Making the Dough: In a stand mixer, combine warm water, yeast, and sugar; let sit 5 minutes until foamy. Add flour, salt, and 2 tbsp olive oil. Mix with the paddle attachment on low for 1 minute. Switch to the dough hook and knead on low-medium speed for 7–10 minutes until tacky. Coat a large bowl with olive oil, add the dough, cover, and let rise in a warm place for 1.5 hours (or up to 24 hours in the fridge). Prep & Shape: Place a pizza stone on the lower rack and preheat the oven to 475°F for 30–60 minutes. Divide dough into 2 equal balls. Let rest covered for 15 minutes. Working with one ball at a time on a floured surface, gently press and stretch the dough out to a 10–12 inch round. Brush the surface lightly with olive oil and let rest for 10 minutes.
Pizza Toppings (For 2 pizzas)
Ingredients:
- 6 oz Crescenza Cheese Spreadable
- 6 oz Mozzarella Cheese Freshly Shredded
- 1/2 cup Parmesan Cheese Finely Grated
- 3 oz Serrano Ham Thinly Sliced and Torn
- 6-8 whole Dried Mission Figs Thinly Sliced
- 3 tablespoons Pepitas Toasted
- 2-3 tablespoons Lavendar Honey For Drizzling
Section Directions:
Assemble & Bake: Transfer the shaped dough to a pizza peel, pizza stone, or cast iron pan dusted with cornmeal. Spread Crescenza Cheese on dough for sauce. Top with Mozzarella, Parmesan, Serrano ham, Dried Mission figs, and Pepitas (divided evenly between the two pizzas). Slide the pizza onto the hot stone and bake at 475°F for 10–15 minutes until the crust is browned and the cheese is bubbly. Drizzle with Lavender Honey right after baking, slice, and repeat for the second dough ball.
Recipe Directions:
Makes: (2) 10"-12" pizzas Serves: 4 people 1. Make the Dough In a stand mixer, combine warm water, yeast, and sugar; let sit 5 minutes until foamy. Add flour, salt, and 2 tbsp olive oil. Mix with the paddle attachment on low for 1 minute. Switch to the dough hook and knead on low-medium speed for 7–10 minutes until tacky. Coat a large bowl with olive oil, add the dough, cover, and let rise in a warm place for 1.5 hours (or up to 24 hours in the fridge). 2. Prep & Shape Place a pizza stone on the lower rack and preheat the oven to 475°F for 30–60 minutes. Divide dough into 2 equal balls. Let rest covered for 15 minutes. Working with one ball at a time on a floured surface, gently press and stretch the dough out to a 10–12 inch round. Brush the surface lightly with olive oil and let rest for 10 minutes. 3. Assemble & Bake Transfer the shaped dough to a pizza peel, pizza stone, or cast iron pan dusted with cornmeal. Spread Crescenza Cheese on dough for sauce. Top with Mozzarella, Parmesan, Serrano ham, Dried Mission figs, and Pepitas (divided evenly between the two pizzas). Slide the pizza onto the hot stone and bake at 475°F for 10–15 minutes until the crust is browned and the cheese is bubbly. Drizzle with Lavender Honey right after baking, slice, and repeat for the second dough ball.
