Devoured – Food And Wine Classic

A deliciously intimate food experience returns to Phoenix this spring. Nestled in the sculpture garden at Phoenix Art Museum, award-winning chefs, brewers and vintners entice festival goers with tantalizing samples that intrigue the palate. Catering to a sell-out crowd, more than 80 restaurants, breweries and vineyards participate in the Devoured Food and Wine Classic that hosts up to 1,800 guests each day. General admission tickets are sold out, but VIP tickets are still available. The VIP tickets allow the ticket holder early access to the event, as well as a VIP lounge with exclusive wine-tasting and chef demonstrations. This recipe is from one of the area’s top local chefs who will be participating in the event. Devoured Food and Wine Classic will be held March 1 and 2 at Phoenix Art Museum, 1625 N. Central Ave., Phoenix. devouredphoenix.com

Ingredients

10 to 14 oz. raw pizza dough
1 tbsp. roasted garlic
Olive oil
1 tbsp. roasted garlic
1 tsp. fresh basil
1 tsp. fresh oregano
1 tbsp. fresh Italian parsley
¼ cup olive oil
Salt and pepper to taste
4 oz. shredded mozzarella
4 oz. shredded sharp cheddar
6 oz. Brussels sprouts
1 gallon of water
¼ cup salt
2 oz. pancetta
Zest and juice from ½ a lemon
Manchego cheese cut in peels

Directions

Brussels Sprouts

1. Bring 1 gallon of water with ¼ cup of salt to a boil.
2. Cut your Brussels sprouts in half and blanch in boiling water for 2-3 minutes.
3. Remove from the water using a slotted spoon and place on a sheet pan. Refrigerate to cool. Make sure that all of the water drains from the sprouts, otherwise they won’t roast properly.
4. Once the Brussels sprouts are cooled and drained, place in an oven at 450 degrees on a baking pan. Roast about 4-7 minutes until they brown slightly.
5. Once roasted, place in the fridge to cool. Once cool, remove the core and pull the leaves apart.

Pancetta

1. Cook pancetta on a baking sheet at 300 degrees until crispy.

Roasted Garlic Olive Oil

1. Finely chop roasted garlic, basil, oregano and Italian parsley.
2. Mix with ¼ cup of olive oil and a light sprinkle of salt and pepper.

Pizza

1. Preheat oven to 400 degrees.
2. Stretch dough onto a 14” pizza pan.
3. Brush dough with roasted garlic olive oil. Sprinkle mozzarella and cheddar on top, followed by Brussels sprouts and pancetta.
4. Place in the oven and bake until golden brown.
5. Remove from the oven and garnish with Manchego cheese, lemon juice, and lemon zest. Cut and serve.

Recipe courtesy of Federal Pizza. Federalpizzaphx.com