To prepare the Marinara Sauce: Heat oil, onions and garlic in medium pot over medium heat. Sauté until fragrant, two to three minutes. Add Aleppo pepper, paprika, salt and pepper to taste; stir over heat 30 seconds until spice aromatics develop. Reduce heat to medium low and deglaze with wine. Stir in tomatoes and basil. Simmer for about 45 minutes, stirring occasionally until tomatoes are tender and breaking apart. Remove from heat and stir in sherry vinegar and chocolate. Set aside until ready to use.
To prepare Pesto: Combine arugula, basil, parsley, Parmesan cheese, walnuts, garlic and green garlic in food processor. Pulse several times to crush nuts and garlic. With motor running, add oil and let blend until desired consistency. It should be easy to drizzle with a spoon. Set aside until ready to use.
To prepare Pizza and Toppings: Preheat oven to 700°F. Toss together Mozzarella, Monterey Jack, Fontina and Provolone cheeses in small bowl. Stretch dough to form desired 12-inch shape. Sprinkle with smoked salt around the edges. Spoon 1/4 cup Marinara Sauce evenly over dough. Sprinkle with cheese blend, sliced shallot and green onions. Bake for 2-1/2 minutes. Remove from oven and top the baked pizza with drizzled Marinara Sauce, Pesto and dollops of Stracciatella or Burrata on each slice.
Recipe developed by David Jacobson, Acre Kitchen & Bar, Oakland, Calif.
Real California Pizza Contest Tournament of Champions, 2023
