It won't be long now until we all pop a bottle of champagne to ring in 2015. What would happen if instead of pouring that bubbly into a flute, you poured it into a pizza dough?
With some help from my friends, including Gary Vaynerchuk, who runs the Wine Library, I came up with the idea to make pizza dough with $150 bottle of Krug "Grande Cuvée" Brut Champagne. Plenty of people thought I was crazy as I popped that bottle and added it to this recipe.
Crazy as it might have been, we had the dough, so we needed some toppings. While this was all coming together, I connected with Paul Booras, a Boston culinary rock star, who agreed to shop and cook with me. He conceptualized three amazing pizzas for the dough: garlic sausage/kale, beech and chestnut mushroom and artichoke and Gorgonzola.
All of the champagne pizzas were cooked on our ultra-conductive Baking Steel, which perfectly cooked them to be crispy and airy.
And yes, the champagne pizzas were delicious, but no, I won't be popping another $150 bottle to make pizza again.