Pizza originated in the Mediterranean region about 2000 years ago as a flat bread baked on a stone. Today it's one of America's most popular foods. Everyone can find a pizza that they like even kids. It's also fairly healthy for you. It's comprised of vegetables, bread, dairy and even meat.
Today's pizza is made with varying dough's from thin crust to deep dish styles. Some are cooked in brick wood fired ovens to regular pizza ovens. Pizzas today are constructed with simple ingredients and with or without tomato sauce. What wine goes well with pizza? Consider the topping, and the acidity in the wine to match the richness of the dough and cheese.
Let's look at the white pizza. Try something with bubbles like an Italian Prosecco or a Spanish Cava. The next most popular pizza is the Margherita pizza, with tomatoes, mozzarella and basil. A soft textured red will work well like a lighter Montepulciano d' Abruzzo and or a fruity Zinfandel. For a white wine try a Pinot Gris. When you add tomato sauce, think of wines with a high acidity to cut the tomatoes, and the fat of the cheese. As you add more toppings like mushrooms and pepperoni, the next most common ingredients, look to open a bottle of Barbera or Chianti (Sangiovese). One of my personal favorites with pizza is Aglianico (Campania region) by Terredora Dipaolo or Lacryma Christi Del Vesuvio by Mastroberardino. Its best to stay away from full bodied Cabernet and Syrah. Some pizza dough is sweeter than others, so think about a California Barbera as they are more fruitier than than an Italian Barbera. If you ever venture to try a seafood pizza with either shrimp or scallops, try a nice rich Chardonnay.
The best thing about pizza is that there are a lot of great opportunities to explore some inexpensive wines.
Cheers!
