Backsberg Premium Merlot Pairing Recipe

Friday, 8 November, 2019
To celebrate International Merlot Day, Backsberg has partnered with Cape Town food blogger Nita West to create a recipe that complements our Backsberg Premium Merlot.

 What better pairing than a truly homemade pizza topped with caramelised onions and rich goats' cheese? In case you were wondering - nothing. So here's to Merlot, quality food and the people we enjoy them with. Cheers!

This recipe was created, styled and photographed by Nita West.

Download the PDF here.


2 cups of flour
1 packet of instant yeast
200ml warm water
1.5 tsp sugar
¾ tsp salt
½ tsp thyme
½ tsp garlic powder
15ml olive oil
2 cloves of garlic sliced
100g goats' cheese
2 red onions
1 Tbsp balsamic vinegar
100g mozzarella

Let's get started


Heat 10ml of oil and 2 cloves of sliced garlic in a pan to infuse the oil. Allow to cool.
Whisk the yeast and sugar into 200ml of lukewarm water to activate the yeast, leave for 2 minutes, or until the yeast starts to bubble.
Mix the flour, salt and chopped herbs together and then add the activated yeast to the mixture. Add 1 tsp of oil and mix well.
Knead this mixture thoroughly on a floured surface to produce a smooth, elastic dough.
Place the dough in a greased bowl, cover with a clean, damp cloth and leave for 1 hour; or until the dough has doubled in size.


Preheat the oven to 220ºC. Place a cast iron skillet in the oven for a few minutes to heat it up. 
Proceed by brushing the pan with the garlic-infused oil and then sprinkle with flour - this ensures that your soon-to-be pizza crust is extra crispy.
Dust your hands with flour, deflate the dough and stretch it out to fit your skillet. The amount of dough you use will depend on the size of your skillet and the desired thickness of your pizza base. 
Now press the dough out against the edges to create a crust. Brush with the remainder of the garlic-infused oil and poke holes in the dough to prevent air bubbles.
Bake for 5 minutes, until the oil starts to sizzle, and then remove to add your toppings.


Peel and finely slice the red onions and place in a pan with butter. Fry on medium heat for 10 minutes, stirring regularly. Follow by stirring in 1 Tbsp of balsamic vinegar and a sprinkling of fresh thyme to caramelise and add favour.
Allow to cool slightly.
First, create a base layer of mozzarella. Second, add your caramelised onions. Last but not least, add dollops of goats' cheese.
Bake at the bottom of the oven for 15 minutes, or until the cheese and crust turn golden and crispy.

Now pop open a bottle of Backsberg’s Premium Merlot to celebrate your very own homemade pizza creation! Available in most retail outlets but also available via the Backsberg online store.




Cast Iron Skillet Pizza
Cast Iron Skillet Pizza

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