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Oak Knoll Inn
Napa Valley, California
Before heading out for a day of wine-tasting,
guests at Oak Knoll Inn start with an abundant breakfast.
Dough: Mix flour, baking powder and salt in food processor. Add butter and pulse 30 or 35 times to pea-size pieces. Add cold milk and pulse just until combined. There will be small clumps.
Knead a few times, turn out onto a floured surface, and roll out or push and poke the dough into a 12-inch circle. Place on a cookie sheet. Raise the edge slightly to hold in the sauce and topping.
Sauce: Chop rhubarb stalks and add to 1/2 to 3/4 cups of sugar (depending on how tart the rhubarb is) and 1/4 cup of Marsala wine. Gently cook in a saucepan until it's mushy, stirring occasionally. This will take about 10 minutes. Let it cool slightly while you prepare the topping.
Topping: Make a simple syrup of 1 cup water and 3/4 cup sugar. Bring to a boil. Add rhubarb slices and FRESHLY GRATED NUTMEG and return to a boil. Remove from heat, add sliced strawberries, and immediately strain liquid from fruit. Set fruit aside. Bring liquid to a boil again and reduce to 1/3 cup.
Assemble: Spread sauce over pizza dough. Top with sliced strawberries and rhubarb, leaving an edge that's uncovered. Drizzle a little melted butter and Grand Marnier over the top. Bake in a 450-degree preheated oven for 20 minutes until the crust is golden. Remove from oven and pour reduced sugar syrup over top. Let cool for 5 to 10 minutes. Slice into 8 pieces and serve with a wonderful fresh sorbet -- mango or papaya are a nice contrast in flavor, or use strawberry for a same fruit/different temperature and taste contrast.
Alternatives: Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciuttos -- whatever is fresh and wonderful in the market.
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