By Jerry James Stone, Planet Green
It’s no secret, we love pizza. In fact, Americans eat 350 slices of pizza every second! But now there’s a reason to eat a lot more. You won’t need any fancy Italian flour or your oven to reach 950 degrees. Heck, you don’t even need a pizza stone. You just need to love pizza.
This recipe was created by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Valeriano from our featured green wine maker Jacuzzi Family Vineyards. Valeriano is like a big bloody steak (and this is coming from a vegetarian!). It’s bold, structured and tannic with flavors of summer cherries, currants and leather. But it’s also quite balanced, so it pairs nicely with food. But you’re going to need a strong dish like this pizza to stand next to the Valeriano.
The best part of a homemade pizza is that it can be a bit messy. It doesn’t have to be a perfect circle. Mine have ranged from oval-shaped to hexagons. Circles are for quitters!
Next: Pizza Dough
(Photos by: Kevin Schuder)