Tried and True Wine and Pizza Pairings

Wine and pizza go together like…wine and cheese. Interspersing bites of pizza with sips of wine may aid you in cleansing your palate of a pizza’s oils. When paired with the right wine, acidity in a well-made tomato-based pizza sauce can bring out the opulent fruitiness of a wine. Or, the more delicate, creamy profile of white pizza can be matched with a rich, crisp white.
 
We’ve paired four different types of pizzas with Weed Cellars wines that are sure to elevate your meal, keeping in mind sauce and topping combinations. Make tonight pizza night and try your hand at one of delicious our recipes!
 
 
Perfect Pizza Dough Recipe

The day before pizza night, make your pizza dough. This pizza dough recipe is the perfect base for each of the four types of pizza sauces & toppings combinations, below.

Makes: 1 large 16” pizza
Total Time: 1 hour
 
Ingredients:
1 Tablespoons + 1 1/3 cup all purpose flour
1 ¼ Tablespoons + 3 ¾ Tablespoons water
½ teaspoon dry yeast
1/8 teaspoon granulated sugar
¾ teaspoon sea salt
¾ teaspoon extra virgin olive oil
 
Directions:
  1. Add bread flour, water, sugar and dry yeast into a large mixing bowl, and mix thoroughly. Cover and let sit for 30 minutes.
  2. To the same bowl, add more flour, water and sea salt, along with olive oil, and use a handheld mixer to mix all the ingredients together, 6-7 minutes. Once the dough has a tacky texture and pulls away from the bowl cleanly, shape it into a ball. Using plastic wrap, cover the bowl and let sit in the refrigerator overnight, for at least 7-8 hours.
 

Pizza Sauce & Topping Combinations:

 

Cheese Pizza – Pair with Central Coast Pinot Noir

Makes: Sauce & Toppings for one large pizza
Total Time: 25 minutes
 
Pizza Sauce Ingredients:
3/4 cup Passata di Pomodoro
3/4 Tablespoons Olive Oil
¼ teaspoon salt
1 pinch sugar
3/4 Tablespoons fresh oregano
1 teaspoon garlic, minced
 
Topping Ingredients:
4 oz fresh mozzarella cheese
2 oz shredded mozzarella
4 oz shredded cheddar cheese
Salt
 
Pizza Sauce Directions:
  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add the garlic and stir for 20 seconds, until fragrant. Stir in the Passata, turn the heat to low, and simmer for 3 minutes.
  3. Turn the heat off and stir in the oregano, salt and sugar.
  4. Transfer the sauce to a small bowl and let cool to room temperature.
 
To Make Your Pizza:
  1. Follow our “Perfect Pizza Dough” recipe, above, to make your dough the night before. Remove the dough from the refrigerator and let sit for an hour, so it gets to room temperature. While your dough is cooling down, make your pizza sauce (directions, above).
  2. Place a pizza stone on the middle rack of your oven and preheat it to 475° F.
  3. On a clean surface, place a large piece of parchment paper and pat it down with flour. Place the dough on the parchment paper and roll it into a thin, round pie, around 16 inches in diameter.
  4. Spoon your pizza sauce onto the dough, spreading it thinly atop the pie with the back of your spoon.
  5. Tear the fresh mozzarella cheese into small pieces and spread them evenly on your pie. Sprinkle with a few dashes of salt, shredded mozzarella and shredded cheddar.
  6. Carefully slide the parchment paper with your pie onto the pizza stone and bake for 10-15 minutes, until the dough is golden brown and the cheese is melted. Serve warm.

 pinot noir

Pepperoni & Sausage Pizza – Pair with Central Coast Cabernet Sauvignon

Makes: Sauce & Toppings for one large pizza
Total Time: 25 minutes
 
Pizza Sauce Ingredients:
3/4 cup Passata di Pomodoro
3/4 Tablespoons Olive Oil
¼ teaspoon salt
1 pinch sugar
3/4 Tablespoons fresh oregano
1 teaspoon garlic, minced
 
Topping Ingredients:
20 slices of pepperoni
1 link sweet Italian sausage, casing removed
8 oz fresh mozzarella cheese
2 oz shredded mozzarella cheese
Ground black pepper
Salt
 
Pizza Sauce Directions:

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add the garlic and stir for 20 seconds, until fragrant. Stir in the Passata, turn the heat to low, and simmer for 3 minutes.
  3. Turn the heat off and stir in the oregano, salt and sugar.
  4. Transfer the sauce to a small bowl and let cool to room temperature.
 
To Make Your Pizza:
  1. Follow our “Perfect Pizza Dough” recipe, above, to make your dough the night before. Remove the dough from the refrigerator and let sit for an hour, so it gets to room temperature. While your dough is cooling down, make your pizza sauce (directions, above).
  2. Place a pizza stone on the middle rack of your oven and preheat it to 475° F.
  3. On a clean surface, place a large piece of parchment paper and pat it down with flour. Place the dough on the parchment paper and roll it into a thin, round pie, around 16 inches in diameter.
  4. Tear the fresh mozzarella cheese into small pieces and transfer into a bowl.
  5. In a large skillet, cook the Italian sausage over medium heat, breaking up the meat with your spatula. When crumbled and browned, transfer into a bowl.
  6. Spoon your pizza sauce onto the dough, spreading it thinly atop the pie with the back of your spoon.
  7. Spread fresh mozzarella evenly over the pie. Then, top with shredded mozzarella, crumbled sausage and pepperoni. Sprinkle a few dashes of salt and pepper over the pie, evenly.
  8. Carefully slide the parchment paper with your pie onto the pizza stone and bake for 10-15 minutes, until the dough is golden brown and the cheese is melted. Serve warm.

 

Tomato Basil Garlic Pizza – Pair with Central Coast Sauvignon Blanc 

Makes: Sauce & Toppings for one large pizza
Total Time: 25 minutes
 
Pizza Sauce Ingredients:
3/4 cup Passata di Pomodoro
3/4 Tablespoons Olive Oil
¼ teaspoon salt
1 pinch sugar
3/4 Tablespoons fresh oregano
1 teaspoon garlic, minced
 
Topping Ingredients:
4 garlic cloves, minced
3 roma tomatoes, sliced
½ cup shredded fresh basil
4 oz fresh mozzarella cheese
4 oz shredded mozzarella cheese
2 oz shredded Parmesan cheese
Salt
 
Pizza Sauce Directions:

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add the garlic and stir for 20 seconds, until fragrant. Stir in the Passata, turn the heat to low, and simmer for 3 minutes.
  3. Turn the heat off and stir in the oregano, salt and sugar.
  4. Transfer the sauce to a small bowl and let cool to room temperature.
 
To Make Your Pizza:
  1. Follow our “Perfect Pizza Dough” recipe, above, to make your dough the night before. Remove the dough from the refrigerator and let sit for an hour, so it gets to room temperature. While your dough is cooling down, make your pizza sauce (directions, above).
  2. Place a pizza stone on the middle rack of your oven and preheat it to 475° F. On a clean surface, place a large piece of parchment paper and pat it down with flour. Place the dough on the parchment paper and roll it into a thin, round pie, around 16 inches in diameter.
  3. Tear the fresh mozzarella cheese into small pieces and transfer into a bowl.
  4. Spoon your pizza sauce onto the dough, spreading it thinly atop the pie with the back of your spoon.
  5. Spread fresh mozzarella, shredded mozzarella, and Parmesan evenly over the pie. Then, top with minced garlic and sliced Roma tomatoes. Sprinkle a few dashes of salt and pepper over the pie, evenly.
  6. Carefully slide the parchment paper with your pie onto the pizza stone and bake for 10-15 minutes, until the dough is golden brown and the cheese is melted.
  7. Sprinkle with fresh basil and serve warm.

 sauvignon blanc

 

White Pizza – Pair with Central Coast Chardonnay

Makes: Sauce & Toppings for one large pizza
Total Time: 25 minutes
 
Pizza Sauce Ingredients:
2 Tablespoons Olive Oil
1 teaspoon garlic, minced
1 teaspoon rosemary, minced
 
Topping Ingredients:
2 garlic cloves, minced
4 oz ricotta cheese
2 oz Parmesan cheese
4 oz mozzarella
½ cup shredded fresh basil
Ground black pepper
Salt
 
Pizza Sauce Directions:

  1. In a small bowl, add the garlic and rosemary, and two tablespoons of oil. Stir to combine. 
 
To Make Your Pizza:
  1. Follow our “Perfect Pizza Dough” recipe, above, to make your dough the night before. Remove the dough from the refrigerator and let sit for an hour, so it gets to room temperature. While your dough is cooling down, make your pizza sauce (directions, above).
  2. Place a pizza stone on the middle rack of your oven and preheat it to 475° F. On a clean surface, place a large piece of parchment paper and pat it down with flour. Place the dough on the parchment paper and roll it into a thin, round pie, around 16 inches in diameter.
  3. Tear the fresh mozzarella cheese into small pieces and transfer into a bowl.
  4. Spoon your pizza sauce onto the dough, spreading it thinly atop the pie with the back of your spoon.
  5. Spoon the ricotta on top, and spread it with the back of your spoon. Then, spread the fresh mozzarella evenly over the pie. Sprinkle on the Parmesan cheese and minced garlic. Top with a few dashes of salt and pepper.
  6. Carefully slide the parchment paper with your pie onto the pizza stone and bake for 10-15 minutes, until the dough is golden brown and the cheese is melted.
  7. Sprinkle with fresh basil and serve warm.

 chardonnay

 

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