Pizza Night!

For most people pizza night means pick up the phone, try to order a pie, wait and wait, pay the driver and open the box. Sure, we do that sometimes too, but tonight was all about homemade pizza. The kind you cant get anywhere else.

The recipe for my pizza dough and sauce comes from the 2008 Food and Wine cookbook. Of course, as usual, I modified the sauce – there’s always something!

To start, I made the dough a day ahead of time (you can make it up to three days ahead). Once you’re ready to make the pizzas, you pull the dough out, cut it in fours, roll them into balls and let them sit out on the counter for an hour or so….

Tonight we made two kinds of pizza. Margarita….

The basil for the margarita pizza was from my new(ish) herb garden. It’s in a 1/2 wine barrel, of course.

And….olive, pineapple and Pt. Reyes Blue Cheese.

Of course, the meals around here are also about the wine! Tonight we chose a Papapietro-Perry Zinfandel from Russian River Valley. ….and the wine and food. Not to mention how well it pairs together.The winery, in Healdsburg, sources some Zin fruit from cooler Russian River. This particular winery is better known for its Pinot Noir, but on our visit there we really liked the Zin. Likely it’s just a preference. This particular wine had tons of raspberry (totally common in Zin), chocolate and spice. It was the perfect pizza night wine. I really liked it with the blue cheese, but it worked with both pizzas for sure.

That’s all for tonight.


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