I’m one of those that rarely likes to drink my wine with food. For some reason the food seems to really throw the flavors off for me. BUT there are a few exceptions….one being a good wine & pizza pairing! My friends over at Wine Glass Writer offered to do a giveaway for my followers so I figured the perfect way to showcase them would be to host a party. Last night we had a wine & pizza pairing party that was to die for. The first pizza I made was a grilled peach and prosciutto and offered my guests a simple chardonnay, a Cabernet from Chile, and a White Rock Vineyards Syrah (perhaps, my favorite syrah!). Because I believe that a homemade pizza and a glass of wine are a match made in heaven I thought I would share my recipe with you. Here we go…
Note: the day I made this pizza I made a few others so not ALL of these ingredients pictured above were for the pizza recipe I am sharing with you now…
I start by making my white pizza sauce. Before ever making one I assumed that it would be difficult, lots of ingredients, with little reward. But I was SOOOOOO wrong. PLEASE PLEASE PLEASE make this sauce! It is AMAZING and is perfect for a wine & pizza pairing.
Sauce (good for two 12 inch pizzas):
3 tablespoons of flour, 3 tablespoons of butter, 1 cup of milk, 3 minced garlic cloves, 3 tablespoons of minced, fresh garlic, 1/2 cup shredded parmigiano cheese, a pinch of salt, a pinch of pepper, and a tiny pinch of oregano (sometimes I forego the oregano all together).
Melt the butter in a saucepan over the stove then add the flour and mix together well. Then, slowly add in the milk and stir until there is no longer any flour chunks. Finally, stir in remaining ingredients. The sauce will be fairly runny but will eventually turn into a play-doh like substance the longer it sits. I put the sauce into the fridge until about 30 minutes before its pizza making time.
Full disclosure:I bought dough from Trader Joe’s this go around but lots of homemade recipes online! Just be sure to take the pizza out 30 minutes before baking time.
As you can see in the pictures above I dice/cut each of my ingredients well beforehand. This way when making numerous pizzas at a time I am well organized and can pop the pizzas into the oven quickly!
1 clove of garlic, minced
1/2 peach- thinly sliced and grilled on the bbq beforehand
1/2 cup of diced prosciutto
1/4 cup arugula
1/2 cup artichoke heart, diced
1/8 cup diced red onion, raw
fresh mozzarella cheese (I used 8 ounces)
Parmigiano cheese to sprinkle on top after baking
and a drizzle of balsamic glaze
Preheat the oven to AT LEAST 400 degrees. You can go all the way up to 600 degrees if you like a crunchier crust.
Roll your dough out onto a oiled baking sheet. (I roll mine out to be about 1/2 thick as I like thick pizza)
Top the rolled dough with clumps of your white pizza sauce (no need to spread it around as it will on its own as it bakes). Next, place your mozarella evenly on the sauce and dough. Finally, add all your other toppings except for your arugula and balsamic glaze. Bake in the over for anywhere from 8-15 minutes depending on desired crunch!
Before serving, add the arugula and balsamic glaze!
My Wine & Pizza Pairing Party….
A HUGE thank you to the ladies behind Wine Glass Marker for the gift of being able to label each plate and glass in a fun and pretty way. As you can see, these markers are good to go on all sorts of glass and dishware making my party that much greater! You can buy the Wine Glass Writer 3-Pack set right now. P.S. The are on SALE!
Head over to my instagram to find out how you can win a pack of 3 of these wine glass markers!