What a fun way to get your friends to try new things. We decided to host a "pizza & wine" party at our house this spring, and it turned out excellent. What you do is pick 4-5 custom pizzas to make including a dessert pizza. Then you invite your friends and ask each couple to bring a bottle of wine to pair with the pizza of their choice.
The first first pizza we made was "pizza margherita" - a classic with tomato sauce, fresh mozzerella and basil. Which was paired with a Merlot from north of Napa Valley - the winery: Gold Hill
The next pizza was Triple I Pie (Idaho, Irish, Italian) featuring pesto, sauteed potatos, pancetta, and dubliner cheese on whole wheat crust. This was paired with a Barbera from Fratelli Revello.
Pizza 3 was Gorgonzapple (created by our friend Chris)
Which consisted of Gorgonzola, mozzarella, green apples, toasted pine nuts, and red onions. This was paired with Chateauneuf du pape - lighter in body and great acidity to match the apples.
The final pizza before dessert was the Plato Pie - tomato sauce, red onions, feta, mozzarella, kalamata olives, gyro meat and oregano. Which was paired with the Kick-ass red.
For the grand finale dessert Ryan prepared a dark chocolate pizza with raspberry sauce. Which paired well with Indian Creek's, Ruby Dahlia Port.
It was fun to see how the pizza-wine combo's worked together, and it made for a great discussion on what makes the best wine/pizza.
The first first pizza we made was "pizza margherita" - a classic with tomato sauce, fresh mozzerella and basil. Which was paired with a Merlot from north of Napa Valley - the winery: Gold Hill
The next pizza was Triple I Pie (Idaho, Irish, Italian) featuring pesto, sauteed potatos, pancetta, and dubliner cheese on whole wheat crust. This was paired with a Barbera from Fratelli Revello.
Pizza 3 was Gorgonzapple (created by our friend Chris)
Which consisted of Gorgonzola, mozzarella, green apples, toasted pine nuts, and red onions. This was paired with Chateauneuf du pape - lighter in body and great acidity to match the apples.
The final pizza before dessert was the Plato Pie - tomato sauce, red onions, feta, mozzarella, kalamata olives, gyro meat and oregano. Which was paired with the Kick-ass red.
For the grand finale dessert Ryan prepared a dark chocolate pizza with raspberry sauce. Which paired well with Indian Creek's, Ruby Dahlia Port.
It was fun to see how the pizza-wine combo's worked together, and it made for a great discussion on what makes the best wine/pizza.
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Ryan's pizza sauce recipe
makes about a jar of sauce.
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Tomatoes {28 oz} or 3.5 cups {peel and smash with hands}
Oregano {handful, chopped}
Olive Oil, 1/4 cup
Salt and Pepper to taste
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Add all ingredients together, cook over medium heat so flavors mix.
Then let it cool and put it in a jar.
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