One pizza will serve 2 people for a light supper or 6 people for an appetizer.

1 cup warm water (90-100 degrees)
1 package active dry yeast
2 1/2 to 3 cups all-purpose flour
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt

Combine the water, yeast and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, kosher salt and remaining flour. With your hands, mix the ingredients together until the dough holds its shape.
It should not be too sticky. You may not need all the flour, so add the last bit gradually.
Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest for about an hour.

The dough will double in size.

When the dough has risen, place it on a lightly floured surface and divide it into 2 equal balls. Place one ball in the refrigerator for later use (or double the recipe for the C.D.C. Pizza toppings and use both balls of dough to make 2 pizzas). Cover the dough ball with a towel and let rest for 15 minutes. Roll
or pat into a 12-inch circle. Place on an oiled baking sheet or a pizza stone.

The pizza is now ready for the topping. You can use your imagination or follow Chef Jones’ guidelines below.

The Tasting Room 's

CDC PIZZA

Makes one 12-inch pizza.

1 7-ounce can Chipotle en Adobo puree*
2 large yellow onions, sliced and caramelized**(see process below)
3 to 4 ounces (about 1/2 cup)
Sage Derby cheese, grated
1/3 cup dried cherries
rehydrated in red wine***
4 ounces applewood-smoked duck breast****
3 fresh sage leaves, torn
Kosher salt

*Chipotle en adobo, or smoked jalapeños in sauce, can be purchased in the Hispanic section of most grocery stores. They come in small 7-ounce cans and can either be minced fine or pureed in a small food processor.

** To caramelize onions, peel, slice and place into a skillet with 2 tablespoons of olive oil. Season with salt and pepper. Cook over moderate heat, stirring occasionally, adding a tablespoon or two more of olive oil if onions are sticking. Cook until golden brown, about 20 minutes. Remove from heat and spread over the pizza shell.

***To rehydrate your dried cherries, place them in a small saucepot and cover
them with red wine. Bring the wine to a boil, turn off the heat, cover and allow to rest
for 20 minutes. Remove the cherries, cool to room temperature and drain before using.

****Applewood-smoked duck breast is available pre-packaged in Central Market’s deli section. Jones orders whole smoked duck from www.nueskes.com.

Puree the chipotle with all the liquid in a food processor or blender.
After you have stretched your dough to the desired shape, spread some
of the chipotle puree on the crust. Top with caramelized onions. Sprinkle
on grated Sage Derby cheese, the rehydrated cherries and some thinly sliced smoked duck breast.
Bake in a pre-heated 450-degree oven on a 12- or 14-inch pizza stone or a well-oiled cookie sheet until golden brown, about 20 minutes. Remove and sprinkle with torn sage leaf and kosher salt.

Max's Wine Dive

PORCINI "POT ROAST"

This recipe can use beef shoulder, short rib or any other tough cut requiring a long, slow cooking method. Serves 8.

8 beef or veal cheeks (find at your local butcher or Hispanic market)
Kosher salt
Black pepper, freshly ground
1 cup all-purpose flour
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 shallot, minced
1 teaspoon tomato paste
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrot
1/4 cup dried porcini mushrooms, rinsed clean
1 cup dry red wine
3 cups beef stock, preferably organic with low sodium
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
Kosher salt and freshly ground black pepper

Rinse and dry the cleaned meat cheeks. Season and dust in the all-purpose flour. Heat 2 tablespoons olive oil in a large, deep saucepan to medium heat. Brown the beef cheeks on all sides. Remove and reserve the cheeks.

Sautee the garlic and shallots until you can smell their aroma. Then add the tomato paste, onions, carrots, celery and porcini mushrooms and sauté for about 5 minutes more. De-glaze the pan with the red wine, scraping the tasty bits off the pan. Allow the alcohol to cook out for about 1 minute.

Arrange the cheeks in a single layer over the tomato/mushroom mixture in the pan, top with the whole herbs and then add the beef stock to cover up 2/3 of the meat. Bring to a boil, then reduce to a simmer. Cover with parchment paper and foil and allow to cook slowly for up to 3 hours.

When the cheeks are fork-tender, remove them and strain the sauce into a saucepan. Reduce the liquid by half, season with kosher salt and freshly ground black pepper to taste and serve over the cheeks.