We have four years worth of celebrations to catch up on; tonight we’re having friends over for a game night in, wine, and pizza. It’s been at least a year since we’ve had friends over for a proper game night. I feel like it’s a great way to end the work week, and kick off the weekend.
Really though, is pizza ever not a good idea? You can fancy it up, or keep it simple. It’s fun for a party, great for a date night in (with wine on the couch), and is perfect at the last minute. Pizza never lets you down, folks.
I love coming up with new flavor combos for my pizza, but sometimes a good sauce, with a quality cheese is all you need. Enter: Margherita Pizza. The better the ingredients, the less you actually need when making a simple pizza like this. Let the flavors speak for themselves.
Much like the wine you’ll pair with this Margherita Pie. I personally love to sip on CK Mondavi’s Pinot Grigio – with balanced acid, it pairs well with seafood, chicken and light sauces.
Though if you’re wanting to add pepperoni, or another meat to your pie, CK Mondavi’s Sauvignon Blanc would be a better match, since it pairs well with just about anything. Right now, you can save $3 on two bags of Bridgford Pepperoni – no wine purchase required. Just look for CK Mondavi’s special game day promotions on their wine bottles in stores now through March 31, 2017.
If whites on their own aren’t your thing, or if you’re looking for something a little more sweet, make a batch of my sangria with CK Mondavi’s Moscato – it’s Friday, I think a pitcher of sangria is in order.
Truth? I love making a homemade sauce, but I really can’t get into making my own dough. So while I’m here talking about fresh, quality ingredients, I do cheat with a pre-made ball of dough from my local grocery store #sorrynotsorry (P.S. if you have a simple dough recipe, send it my way!).
- 1 14.5-ounce can whole tomatoes, in juice
- 2 garlic cloves, roughly smashed
- 2 tbsp olive oil
- 4 fresh basil leaves, plus more for garnish
- ½ tbsp balsamic vinegar
- 1 tsp salt
- 6-8 ounces fresh mozzarella, cut into ¼-inch-thick slices
- pizza dough of choice
- To a food processor or blender, pulse tomatoes with juice quickly, just enough to make a chunky purée sauce.
- To a small saucepan, over medium-high heat, add olive oil and garlic. Saute until fragrant about 2 minutes. Add tomato purée, basil, balsamic, and ½ tsp of salt. Simmer on low, uncovered, stirring occasionally, until thickened and reduced to about ¾ cup, about 40 minutes. Season with ½ tsp salt, if desired and let sauce cool down.
- Preheat oven to 400 degrees F. Spread sauce over dough, leaving a border for crust. Add sliced cheese on top.
- Slide pizza on to parchment paper and add directly to oven rack or a baking sheet (cook's choice). Bake until dough is crisp and cheese is golden and bubbly, about 13 to 15 minutes. Transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with several basil leaves before digging in - enjoy!
Next week, we’re going to a friend’s house for basketball – I know nothing about March Madness (I know there are brackets, and it’s for college ball…), but I’m pretty sure we’re going out on Wednesday, and this Margherita Pizza and CK Mondavi wine will more than work for Wine Wednesday in my book! Everyone wins, kids.
Disclosure: As a brand ambassador for CK Mondavi wines, this was a sponsored post written by me on behalf of CK Mondavi wines. All opinions are my own (plus it’s pizza and wine! YUM).