here is nothing better than visiting Italy and drinking a bottle of Giacomo Conterno Barolo Monfortino in the company of friends.
The wine is aged in casks for years and has a deep, mineral flavor with wild berry and spices.
It would be phenomenal paired with grilled lamb, ravioli or a homemade margherita pizza!
MAKES FOUR 10? PIZZAS if using Naples-style pizza dough
Or use a GLUTEN FREE pizza dough recipe!
- 1 Naples-style pizza dough recipe or a gluten free pizza dough recipe or your own
- flour, for dusting
- 1 Naples-style pizza sauce or use the one I have listed below and double it
- 1 lb. fresh mozzarella, thinly sliced
- 16 fresh basil leaves
- Olive oil, to taste
- 2 Fresh organic tomatoes, thinly sliced or diced
- (may need to be doubled depending on how much sauce you like)
- 2 T extra virgin olive oil
- 4 cloves garlic, peeled and left whole
- 1 28 oz can of whole peeled tomatoes with their juice (I use San Marzano)
- 1 teaspoon coarse salt
- Heat the oil in a medium pot over medium heat with the garlic. Add the tomatoes and their juice and salt and bring to a boil. Lower the heat and let the sauce simmer for 1 hour. Cool to room temperature and puree in the blender.
Place a pizza stone under the broiler, I like Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
; heat for 30 minutes.
Working in 4 batches, dust 1 ball dough with flour. Using your fingertips, press dough into a 10? circle about ¬ľ‚ÄĚ thick, leaving a 1? crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ?‚ÄĚ thick; transfer to a flour-dusted pizza peel.
Spread ¬Ĺ cup sauce over dough, and distribute a quarter each of the cheese and basil leaves. Spread thin tomato slices and drizzle with olive oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.