Meyer Family facility manager and pizza oven lover Jay Newcomer and his wife, Rebecca, are continually experimenting and this pizza not only borrows sourdough starter from a fellow vintner but melds shrimp scampi with mexican spices. And how often do you swoon for a seafood pizza? This one is definitely swoon-worthy.

Meyer Family Cellars wines are made with love and character from the husband and wife team of Matt and Karen Meyer. Matt hails from the family that founded the fabled SIlver Oak winery in Oakville (Napa) and met Australian Karen when working crush together in several places around the world. Their Yorkville winery produces wines from both Anderson Valley and Oakville so one of the few Cabernet Sauvignons you will find in the AVWA. 

Pair this pizza with their 2021 Sauvignon Blanc, Old Chatham Ranch

Ingredients:

• Sourdough starter crust gifted from Brad of Minus Tide Wines 4 years ago (was Brad on pandemic sourdough kick??!) Use other dough if you don’t know Brad.
• Tomatillo sauce
• Grated jack cheese
• Garlic butter prawns
• Fire roasted ancho chilis
• Chopped cilantro

Spread the tomatillo sauce
Layer shrimp and chilis
Top with cheese
Cook in wood over until cheese is bubbling and prawns a bit charred
Top with cilantro

Jay knows the many facets of a wood oven and uses the Meyer Family one for more than just pizza. Hot ovens are a great way to cook vegetables, chicken and roasts overnight as they cool. Ask him if that is how he makes the delicious brisket served at Tidrick weekend!