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Watch Pizza + Wine Pairings in Spring’s Grape to Glass!

Join our Head Winemaker, Mari Wells Coyle, and our Estate Kitchen Manager, Dan Gora, at our estate in Napa Valley. In this Wine Club Webisode, Mari & Dan will guide viewers through a step-by-step pizza and wine pairing.

See three different pizzas come to life as they are cooked in the wood-fired pizza oven and paired with wine from our Spring Wine Club collection! Plus, follow the delicious recipes below, so you can recreate these pairings in your own home. Cheers!

Pizza Recipes

Spinach Pesto & Marinated Artichoke Pizza

Serves: 2

Time: 30 minutes

Wine Pairing: ONEHOPE Vintner Collection California Sauvignon Blanc

Ingredients:

  • 2 tbsp. cornmeal
  • (1) 16 oz pizza dough ball
  • 3-4 tbsp. spinach pesto*
  • 4 oz shredded mozzarella cheese
  • 3-4 marinated artichoke heart quarters
  • 2 cremini mushrooms, sliced
  • 2 tbsp. grated parmesan cheese

Instructions:

  1. Preheat the pizza oven to 700 degrees ,F or regular home oven to 500 degrees F.
  2. Sprinkle an even layer of cornmeal across the surface of a pizza peel or baking sheet/pan. Begin to pull the dough ball into a circle by using your thumb and forefingers. Continually rotate the dough in a circular motion, and let gravity pull the dough downward. When it is about ⅛ inch thick, lay it on a pizza paddle with an even layer of cornmeal spread across it. Lay the dough down on the layer of cornmeal.
  3. Spread the pesto in an even layer across the surface of the pizza dough, leaving about 1 inch of exposed dough for the crust. Next, spread mozzarella in an even layer on top of the pesto, and then scatter the artichoke hearts, mushrooms and parmesan cheese across the top.
  4. Woodfired oven: Slide pizza off of the peel and directly onto the stone at the center of the oven, and cook for 3-5 minutes, using the peel to rotate the pizza every minute or so to evenly cook it (the side of the pizza closer to the flame will cook faster, which is why it needs to be continually rotated).
  5. Home oven: Cook pizza on a baking sheet or pan with a layer of cornmeal and cook for 10-12 minutes, rotating after 6 minutes.
  6. Remove from the oven and cut into slices with a rolling pizza cutter.

Dan’s Footnote:There are some really great premade spinach pestos available in specialty grocery stores, but if you have a little extra time, try out our “house” spinach pesto recipe!

Spinach Pesto

15 minutes

Ingredients

  • ⅓ cup pine nuts
  • 6 oz. spinach leaves
  • 1 clove garlic
  • ½ cup cup olive oil
  • ⅔ cup parmesan cheese
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions:

  1. Place pine nuts in a small skillet, and set on the stove over medium heat. Cook for 5 minutes until pine nuts are golden brown. Remove from the stove and set aside.
  2. Combine spinach, pine nuts, and garlic in a blender, turn on medium speed, and drizzle in the olive oil through the small opening in the blender lid.
  3. Pour into a bowl and hand mix in the parmesan cheese with a spoon. Season with salt and pepper.

Peach & Brie Pizza

Serves: 2

Time: 30 minutes

Ingredients:

  • 2 tbsp. cornmeal
  • (1) 16 oz pizza dough ball
  • 3 tbsp. marinara sauce
  • 3 oz shredded mozzarella cheese
  • 8-10 fresh peach slices
  • 2 oz. brie cheese
  • 2-3 thin slices prosciutto
  • 3 tbsp. apricot jam
  • 1 tbsp. honey
  • 1 tbsp. balsamic glaze

Instructions:

  1. Preheat the pizza oven to 700 degrees F, or regular home oven to 500 degrees F.
  2. Sprinkle an even layer of cornmeal across the surface of a pizza peel or baking sheet/pan. Begin to pull the dough ball into a circle by using your thumb and forefingers. Continually rotate the dough in a circular motion, and let gravity pull the dough downward. When it is about ⅛ inch thick, lay it on a pizza paddle with an even layer of cornmeal spread across it. Lay the dough down and spread an even layer of marinara sauce across the surface of the pizza dough, leaving about 1 inch of exposed dough for the crust. Next, spread the shredded mozzarella in an even layer on top of the sauce, and scatter the peaches, brie and prosciutto across the top.
  3. Woodfired oven: Slide pizza off of the peel and directly onto the stone at the center of the oven, and cook for 3-5 minutes, using the peel to rotate the pizza every minute or so to evenly cook it (the side of the pizza closer to the flame will cook faster, which is why it needs to be continually rotated). Lastly, scatter the apricot jam across the top in small dollops.
  4. Home oven: Cook pizza on a baking sheet or pan with a layer of cornmeal and cook for 10-12 minutes, rotating after 6 minutes.
  5. Remove pizza from oven, and drizzle 1 tbsp each of honey and balsamic glaze over top before cutting into slices with a rolling pizza cutter.

Dan’s Footnote: Toss some arugula over the cooked pizza for a pop of green and a burst of peppery & tangy flavor.

Peach Brie Prosciutto Honey Balsamic Pizza

“Charcuterie” Meat Lovers Pizza

Serves: 2

Time: 30 minutes

Ingredients:

  • 2 tbsp. cornmeal
  • (1) 16 oz. pizza dough ball
  • 4 tbsp. marinara sauce
  • 4 oz shredded mozzarella cheese
  • 6 small fresh mozzarella cheese balls
  • 2 tbsp. fresh parmesan cheese
  • 1 oz.  red bell pepper, thinly sliced (about ⅛ of a bell pepper)
  • 1 oz. yellow bell pepper, thinly sliced (about ⅛ of a bell pepper)
  • ½ oz. red onion, very thinly sliced using a mandoline
  • 1 oz spicy italian sausage, pre cooked & cut into ½” thick medallions (about ⅓ of a sausage)
  • 4-6 slices pepperoni
  • 2 thin slices prosciutto

Instructions:

  1. Preheat the pizza oven to 700 degrees F, or regular home oven to 500 degrees F.
  2. Sprinkle an even layer of cornmeal across the surface of a pizza peel or baking sheet/pan. Begin to pull the dough ball into a circle by using your thumb and forefingers. Continually rotate the dough in a circular motion, and let gravity pull the dough downward. When it is about ⅛ inch thick, lay it on a pizza paddle with an even layer of cornmeal spread across it. Lay the dough down on the layer of cornmeal.
  3. Spread the marinara sauce in an even layer across the surface of the pizza dough, leaving about 1 inch of exposed dough for the crust. Next, spread the shredded mozzarella in an even layer on top of the sauce, and scatter the fresh mozzarella balls, parmesan cheese, red & yellow bell peppers, red onion, sausage, pepperoni and prosciutto across the top.
  4. Woodfired oven: Slide pizza off of the peel and directly onto the stone at the center of the oven, and cook for 3-5 minutes, using the peel to rotate the pizza every minute or so to evenly cook it (the side of the pizza closer to the flame will cook faster, which is why it needs to be continually rotated).
  5. Home oven: Cook pizza on a baking sheet or pan with a layer of cornmeal and cook for 10-12 minutes, rotating after 6 minutes.
  6. Remove from the oven and cut into slices with a rolling pizza cutter.

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