Easy to make pizza recipe and wine pairings.
1 lb. pizza dough
1 8 oz. can of whole tomatoes
Parmigiano Reggiano cheese
Cured bacon or speck
Let the pizza dough rest until brought to room temperature
Fork crush the whole tomatoes until the consistency is more viscous, but without losing too much of the tomatoes integrity. Add a pinch of salt, pepper, and sugar to the sauce.
On a lightly flour dusted surface, stretch out dough from the center, out. The more you stretch the thinner the crust. In wanting to arrive at a pizza that was a hybrid of Neapolitan and New York style pizzas, I went for somewhere in between so it can be eaten both by hand and fork.
Spread tomato sauce, and add toppings (cheeses, and bacon).
Preheat your pizza stone.
Place uncooked pie on top of hot pizza stone and grill or bake at 450 F for 20 minutes.
Add fresh spinach for freshness.
Drizzle some good extra virgin olive oil and aged balsamic vinegar.
When grilling, its sometimes best to make crust without toppings first, then add in the last 10 minutes of cooking time.
- Category: Pizza
- Method: grill/bake
- Cuisine: Italian
- Serving Size: 4
Keywords: pizza, wine, family