From Doug and Anne Brown, makes 1 pizza.
Ingredients
1 fresh, cleaned Colorado trout (about 3/4 pound)
1/8 cup olive oil
1 batch of your favorite pizza dough or a store-bought fresh pizza crust
1/2 cup Haystack Mountain Chèvre en Marinade
1 tablespoon sage, roughly chopped
1/4 lemon
Fresh sage leaves for garnish
Directions
Grill trout until fully cooked, approximately 8 minutes. Skin and de-bone trout. Flake and put aside.
Spread olive oil over dough so that the entire surface is covered. Drizzle Haystack Mountain Chèvre en Marinade on top. Crumble the flaked trout on around the chèvre. Sprinkle chopped sage on top of entire pizza. Place pizza on grill and cook until dough is nicely browned and the chèvre has started to melt. Squeeze lemon juice over pizza and top with sprigs of fresh sage.
Wine ideas: Goat cheese and freshwater fish are two specialties of France’s Loire region, which also excels in wines made from sauvignon blanc. Try a Pouilly-Fumé from Michel Bailly or Denis Gaudry, which run about $20. —Tara Q. Thomas
