Everybody loves pizza made from scratch, but who has the time to make it? You do, and it’s easier than you think!
We recently caught up with a fellow club member, Rose Miano of Cucina Pazza (a local, Sicilian home catering & charcuterie company based in Escalon, CA) who showed us how to make homemade artisan pizzas, with fresh dough from scratch, homemade sauce, and garden-fresh ingredients. What’s more? We paired her delicious recipes (provided below) with our newly released Primitivo and Rosé of Primitivo and the outcome was delicious!
First, let’s start with the dough. Her recipe is easy to make and can be made in bulk and frozen for later use!
Cucina Pazza Pizza Dough
6 cups Flour
1 tsp salt
2 tbsp Extra virgin olive oil
2 ½ cups of warm water (about 100 degrees)
2 tbsp honey
2 Packages of dry Yeast (4 ½ tsp)
Extra olive oil
Place flour and salt and olive oil in your mixers mixing bowl. Mix with the paddle attachment to combine. In another bowl with warm water, add the honey and stir until dissolved. Once dissolved, sprinkle the yeast over the top, and let sit until the yeast starts to foam. Stir the water mixture to incorporate well then add to the flour mixture slowly to combine well. Once all dry ingredients are mixed well, switch to the dough hook attachment and knead until a dough forms. Remove dough from the bowl and place onto a floured board knead and form into a ball. In a large bowl, (at least dough the size of the dough ball) brush the inside of the bowl with olive oil and place the dough in the bowl brush the top of the dough ball with olive oil. Cover the bowl with plastic, then with a towel, and put in an area with no draft. Let sit for 2 hours to rise. You are ready to make pizza! This recipe will make 5 to 6 large pizzas or 12 personal-size pizzas. This dough will freeze well too. To freeze, separate into desired size balls. Wrap in plastic wrap and freeze.
Pistachio Pesto & Pepperoni Pizza
Paired with Primitivo, Lot 21
Pistachio Pesto
Parmigiano grated
Pepperoni
Mild Italian sausage, browned
Marinated Italian olives, sliced
Fontina Cheese, grated
Rosé of Primitivo Pairing
Paired with 2020 Rosé of Primitivo
Cream sauce
Fontina cheese, grated
Parmigiano Reggiano, grated
Black garlic, sliced (Fermented garlic)
Grilled asparagus
Prosciutto, thinly sliced
Fresh Arugula
Hot honey
Spread cream sauce, sprinkle with Parmigiano Reggiano, place sliced black garlic, sprinkle with fontina, place prosciutto. Bake your pizza. Once out of the oven spread fresh arugula and drizzle with hot honey and serve.
