When pepperoni pizza is on the plate, my go-to wine is Zinfandel — red Zinfandel, that is. The spicy character of the wine is a wonderful complement to those round slices of red meat that cover the top of the pizza.
But Zinfandel is not the only wine that pairs well with pizza. As with all other types of food, the wine pairing should be built around the dominant flavor of the dish. And as well all know, man (nor woman) does not live by pepperoni pizza alone.
Check out the Four-Cheese Margherita Pizza recipe that follows. Based on the primary flavors of this pizza, my wine pick would be Pinot Noir. Not only does Pinot complement the Mozzarella and Fontina cheeses that serve as the base, it also goes well with the Parmesan and feta cheeses that top the pizza, as well as the garlic.
Yes, Zinfandel also would work with Four-Cheese Margherita Pizza, but for a truly sublime pairing, pick Pinot!
FOUR-CHEESE MARGHERITA PIZZA
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon sea salt
- 8 Roma tomatoes, sliced
- 2 (12-inch) pre-baked pizza crusts
- 8-oz. shredded Mozzarella cheese
- 4-oz. shredded Fontina cheese
- 10 fresh basil leaves, washed and dried
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- Stir together olive oil, garlic and salt. Toss with tomatoes, and let stand for 15 minutes.
- Preheat oven to 400 degrees F.
- Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes on top, then sprinkle with shredded basil, Parmesan and feta cheese.
- Bake until cheese is bubbly and golden brown (about 10 minutes).
This recipe yields 8 servings.
Right now, for a limited time, you can enjoy an outstanding collection of California Pinots from top growing regions on sale at Vinesse.