Pizza

Pairing: Pizza

Pizza, with its variety of flavors and textures, is incredibly versatile when it comes to wine pairing. Classic Margherita pizza, with its fresh tomato, mozzarella, and basil, pairs excellently with Chianti Classico, which has high acidity and vibrant tannins to complement the tomatoes and cut through the cheese’s richness. For a pepperoni pizza, a bold and spicy red like Zinfandel or a robust Chianti works well to balance the fat and spice. White pizzas, which lack the acidity of tomato sauce, pair beautifully with sparkling rosé or a light white wine like Vermentino, enhancing the creamy, cheesy flavors.

Recipe

Ingredients

  • Pizza Dough: 1 lb.
  • Tomato Sauce: 1 cup
  • Mozzarella Cheese: 2 cups, shredded
  • Fresh Basil: A handful
  • Olive Oil: 1 tbsp
  • Salt: To taste
  • Optional Toppings: Pepperoni, mushrooms, olives, bell peppers, etc.

Instructions

  1. Preheat the Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
  2. Prepare the Dough: Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a sheet of parchment paper for easy handling.
  3. Add Toppings: Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Sprinkle shredded mozzarella evenly over the sauce. Add your choice of toppings (e.g., pepperoni, mushrooms).
  4. Bake the Pizza: Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
  5. Finish and Serve: Remove the pizza from the oven. Drizzle with olive oil and garnish with fresh basil leaves. Slice and serve hot with your choice of wine pairing.

Serve With

Chianti, Zinfandel

Learn More About the Best Pairings

Chianti Wine Region

Chianti

Chianti is a renowned red wine produced in the Chianti region of Tuscany, Italy.

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Zinfandel

Zinfandel

Bold, robust red wine known for its intense fruit flavors and high alcohol content.

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Samplers

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