Pairing: Pizza with Meat Toppings

Pizza with meat toppings like sausage, pepperoni, ham, or bacon is a hearty and flavorful dish that combines savory, smoky, and sometimes spicy flavors. The richness of the meat toppings is complemented by the tangy tomato sauce and melted cheese. This combination of bold, meaty flavors pairs best with robust wines that have enough tannins and acidity to cut through the fat and balance the richness of the pizza. Wines like Zinfandel or Syrah enhance the experience, bringing out the smoky and spiced notes of the meats, while complementing the sauce's acidity.

Recipe

Ingredients

  • Pizza Dough: The base of the pizza, providing texture and structure.
  • Tomato Sauce: Tangy and acidic, it complements the savory meat toppings.
  • Cheese (Mozzarella): Provides creaminess and richness, balancing the strong flavors of the meat.
  • Meat Toppings (Pepperoni, Sausage, Ham, Bacon): Each adds a salty, smoky, and sometimes spicy flavor to the pizza, making it hearty and satisfying.
  • Herbs (Oregano, Basil): Infuses the pizza with additional aromatic flavors, enhancing the overall taste.

Instructions

  1. Prepare the dough: Roll out your pizza dough to your desired thickness and shape.
  2. Preheat the oven: Set your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to preheat.
  3. Assemble the pizza: Spread tomato sauce evenly over the dough. Add shredded mozzarella cheese, followed by an assortment of your favorite meats (pepperoni, sausage, ham, and bacon).
  4. Bake: Transfer the pizza to the preheated stone or sheet and bake for 10-15 minutes, until the crust is golden and the cheese is bubbly.
  5. Serve: Garnish with fresh herbs like basil or oregano and let the pizza cool slightly before slicing.

Serve With

Zinfandel, Cabernet Sauvignon

Learn More About the Best Pairings

Zinfandel

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

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Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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Samplers

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