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Style Magazine

Dinner Date

Apr 25, 2012 05:01AM ● By Style

Wine bottle photo by Aaron Roseli. Cookbook cover and recipe photo courtesy of T Cubed LLC

All Choked Up Chicken & Goat Cheese Pizza

Eating Light, Done Right

by Tania N. Boughton

(T Cubed LLC, 2012, $24.99)

  • 1 cup drained artichoke hearts, rinsed and halved
  • 3 large plum tomatoes
  • 3 tbsp. reduced-fat grated Parmesan
  • 2 tbsp. fresh oregano
  • 1 10-to-12-inch whole wheat pizza crust
  • 4 oz. reduced-fat goat cheese
  • 1/2 cup nonfat ricotta
  • 1 cup thinly sliced chicken breast, rotisserie or grilled (skinless of course)

1. Heat oven to 450 degrees, mix goat cheese and ricotta in a medium bowl, and spread over pizza crust, leaving about 1 to 1 1/4-inch border.

2. Top with chicken, artichokes and tomatoes, then cover with reduced-fat Parmesan.

3. Bake until Parmesan is golden, about 8-10 minutes, top with oregano and serve. Serves 2.


Conundrum Red by CaymusCONUNDRUM RED BY CAYMUS

Caymus Conundrum White has been around for quite a while, but the red blend is new and a favorite of those who have experienced it. The wine is actually made by Charlie Wagner II, the well-known winemaker from Caymus Vineyards, and that right there says something about it!

However, unlike the big Cabernet Sauvignons Wagner makes, this red has lots of flavors – dried berries and chocolate (yum!) – and pairs well with many different foods: pizza, pasta and even chocolate. Smooth, round and easy to drink, it also goes well just sitting by the pool. The nose is amazing; just smell the wine and you know it’s going to be great. Plus, it retails for about $20!

The winery doesn’t let us know what grape varietals are in it, but who cares? For the quality and price, they can keep me guessing, drinking and enjoying!                            

Richard Righton
Owner, Bidwell Street Bistro in Folsom