The competition, held by Sebastiani wineries in Sonoma, Calif., is called Pizza My Way. Bos submitted pizzas through the competition and was selected to compete for a $10,000 grand prize. A people’s choice prize of $1,500 will also be announced for one of the finalists.
On Saturday morning, Bos and three other contestants will recreate their pizzas for the judges, who will taste all four and announce a winner Saturday evening.
A special event will be held surrounding the event, where the pizzas from the finalists will be recreated for guests to enjoy with a paired Sebastiani wine.
“I am excited to be considered a finalist, but even more excited to see Sonoma and Napa,” Bos said. “I have never been before, and I have my sister-in-law flying out with me and a few friends from California driving up to support me.”
The dish Bos will cook is called “Sun-Dried Tomato Pesto Flat Bread with Caramelized Onions and Hot Italian Sausage.”
The other four contestants Bos will compete against are Hidemi Walsh with “Thin ‘n Crispy Triple Cheese and Paprika Sauce Pizza;” Edward Tancredi Jr. with “Serrano Ham Flatbread with Red Wine Poached Figs, Granny Smith Apple, Spinach, Feta and Garlic Oil;” and Anna Attia with “Pizza Annamaria with fresh cherry tomatoes, garlic, rosemary, oregano and extra-virgin olive oil.”
Bos has competed in numerous competitions, including the World Food Championships. In January, Bos was named to the ambassador council for the 2017 World Food Championships.
The recipe by Darci Bos, provided to The Lebanon Democrat:
Sun Dried Tomato Pesto Flat Bread with Caramelized Onions and Hot Italian Sausage
Sun Dried Tomato Pesto
• ½ 8.5 oz jar Bella Sun Luca Julienne Cut Sun Dried Tomatoes in Olive Oil and Italian Herbs
• ½ cup raw almonds
• ½ cup fresh basil
• ½ cup fresh Italian parsley
• 1 clove garlic
• 1 tsp red pepper flakes
• ½ tsp salt
• ½ - 1 cup water
• ½ - 1 cup olive oil
• ½ lb hot Italian ground sausage
• 1 sweet onion, sliced into ½ rings
• 2 TBS olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 TBS olive oil
• ½ cup sparkling water
• 9 slices fresh Mozzarella
• Fresh basil leaves
Preheat oven to 400 degrees. For the pesto: In a food processor, combine all ingredients except water and olive oil. Process until smooth and combined. With processor on slowly add in ½ cup water then ½ cup olive oil. If too thick still add in more water and olive oil until desired consistency, should still be pretty thick. Set aside.
Cook ground sausage in a pan until cooked through. Set aside.
For caramelized onions: in a sauté pan add all ingredients. Cook on medium heat until onions are golden, stirring frequently. Set aside.
For the flat bread: Combine flour, baking powder and salt in a bowl. Next add in olive oil and stir, will have small chunks. Then add the sparkling water, mix until all wet, remove from bowl and kneed for 3-5 min. Stretch out dough thin on a 9x13 sheet pan. Brush with a little olive oil and pre-bake for 5 min. Remove from oven.
Spread a nice layer of pesto on flatbread. Add slices of mozzarella cheese. Sprinkle over ground sausage. Next, top with caramelized onions and bake for 20 minutes or until sides turn lightly golden. Remove from oven and top with fresh basil.
This recipe makes one pizza with six large slices.