WISCONSIN MILK MARKETING BOARD BELGIOIOSO CHEESE INC. ANDOUILLE SAUSAGE PIZZA WITH ONION CONFIT AND WISCONSIN CHEESES Chef Jan Birnbaum, Epic Roasthouse, San Francisco, www.epicroasthousesf.com PRIME NEW YORK SIRLOIN AND BELGIOIOSO CREAMYGORG SLIDERS Thomas J. Macrina, CEC, CCA, AAC, executive chef, Desmond Grand Hotel & Conference Center, Malvern Pa., www.desmondgv.com Yield: 4 sliders 8 oz. New York sirloin 1 t. butter 1/2 c. red onion, sliced 1 t. sugar 1/2 c. port wine Salt, to taste Pepper, to taste 4 soft slider rolls 4 oz. creamy BelGioioso CreamyGorg Gorgonzola cheese Method (1) Season and grill the sirloin to medium rare; set aside to rest for a few minutes. (2) In a small sauté pan, heat the butter, and add the onions and sugar. Cook until lightly caramelized. Add the port wine, salt, and pepper, and cook until the port wine has evaporated. (3) Slice the sirloin thin and place on the slider rolls. Top the sirloin with the red onions and creamy gorgonzola. Place under the salamander to melt the cheese. Wine pairing: From California’s great To Kalon vineyard comes Damien Rae Cabernet Sauvignon 2006 (California) a rich, smooth operator that makes the perfect pairing for the steak and creamy gorgonzola. Yield: 1 12-14” pizza 1/4 c. extra virgin olive oil, plus extra for brushing the crust 3 medium yellow onions, peeled and sliced 1/4” thick 1/2 c. white wine vinegar 2 T. white wine 1/2 T. kosher salt Pinch of sugar 1 lb. prepared pizza dough 3 oz. Wisconsin fontina cheese, shredded 3/4 c. sundried tomatoes in garlic herbed olive oil, patted dry and cut in chunks 4 oz. andouille sausage links, sliced 1/4” thick 3 oz. Wisconsin mozzarella cheese, shredded 1/2 oz. Wisconsin Parmesan cheese, grated 2 T. Italian flat parsley, chopped Method (1) Heat olive oil in heavy-bottomed saucepan. Add onions, stirring to coat with oil; separate rings. Cook until soft over low heat, 5-8 minutes. Add vinegar, wine, salt and sugar. Stir; bring to a boil. Place lid on pan slightly askew; lower heat to simmer, and cook for 30 minutes, stirring occasionally. Remove lid, keeping at simmer, and continue cooking 30 more minutes, until onions are very soft and liquid is reduced. Do not brown. Remove from heat; set aside. (2) Preheat oven to 425°F. If using pizza stone, place in cold oven, and preheat. Roll dough into a 12-14” circle or a rectangle. Place on cookie sheet to transfer to stone or on pizza pan. Brush edges with olive oil. (3) Spread onion confit over dough, leaving a 1/2” bare edge. Sprinkle with fontina cheese, tomatoes and andouille evenly on top. Sprinkle mozzarella cheese over all. Slide onto pizza stone or place pizza pan in oven. Bake pizza 10 minutes, until golden brown. Sprinkle with Parmesan and parsley. Wine pairing: m2 Wines Zinfandel “Old Vines” 2007 (California) is a jammy, coffee and black cherry flavored Zin that was made for this three-cheese and andouille pizza. www.chefmagazine.com September/October 2009 | 37