Pizza is one of those relatively simple foods that can be taken in lots of directions, both with toppings and wine matches. The classic Margherita is a good place to start: Simply tomato, mozzarella and then a sprinkling of fresh basil before serving, this pizza plays nicely with both light reds and aromatic whites. From there, you can start adding vegetables or meats, such as prosciutto for an earthy element.
A go-to rule among food-and-wine pairing experts is to drink what you like, rather than picking a wine style you don’t enjoy in the hope that it will improve with the food. This holds especially true with a versatile food like pizza. We’d go one further and serve two different wines to see how they work.
What Wine Goes Best with Pizza: Red or White?
Pizza is really a perfect formula for showcasing Italian simplicity and balance: a flatbread with sweet, acidic tomatoes, melty rich cheese and the herbaceous zing of basil. Because of its balance, it can go either way with wine: red or white. For that matter, you could choose a dry, darker-style rosé (good with many veggies and herbs) or a sparkling wine (great with a béchamel, aka "white sauce").
Recipe: Prosciutto and Burrata Pizza
If you make pizza regularly, you know that part of the fun is trying different toppings. Here, the additions to the basic recipe are pretty simple: mozzarella’s creamy cousin burrata (be sure to drain off the cream though) and prosciutto. The cheese is unctuous and the ham salty and sweet.
But if you use mushrooms instead of ham, the pizza’s flavors go in an earthier direction, opening up new pairing possibilities. Opt for spicy pepperoni and you can turn to a traditional, lighter-style Chianti. Adding anchovies would make the pizza high-key briny. Throw a party, open a variety of bottles and have fun.
Winning Red Wine Pairing: Barbera d’Asti
Save your big Barolos for another occasion. Here you want the cherried fruit, light tannins and vibrant acidity of Barbera d’Asti, which will cut through the cheese a bit and also emphasize the appetizing bite of the tomatoes.
Our Editors' Recommended Barbera d’Asti Wines
• The elegant Damilano Barbera d’Asti 2021 (92 points, $20) offers pure, refined flavors of cherry, raspberry and rose.
• The bright Marchesi di Grésy Barbera d’Asti 2022 (91, $20) is floral, with raspberry and kirsch flavors.
• The silky Ratti Barbera d’Asti Battaglione 2021 (91, $25) has depth, showing dark fruit and dark chocolate, along with violet notes.
Find more recently rated Barbera d’Asti wines in our Wine Ratings Search.
Winning White Wine Pairing: Falanghina
Falanghina—an ancient variety found primarily in southern Italy’s Campania region—tends to be floral and herbaceous, characteristics that work well with the tomatoes and especially basil. Most importantly, this light- to medium-bodied wine is usually very acidic, which punches up the fruit in the sauce.
Our Editors’ Recommended Falanghina Wines
• The complex Quintodecimo Falanghina Irpinia Via del Campo 2022 (91, $43) balances fleshiness with vibrant acidity, combining melon and persimmon with almond skin, herbs, salinity, honey and spice.
• The Villa Matilde Falanghina Campania Rocca dei Leoni 2022 (89, $20) offers mouthwatering peach and melon, accented by citrus, green almond and spice.
• The Alois Falanghina Campania Caulino 2022 (88, $21) mingles minerally notes with juicy, zesty citrus fruit and chamomile.
Find more recently rated Falanghina wines in our Wine Ratings Search.
How to Make Prosciutto and Burrata Pizza
Ingredients
- 16 ounces pizza dough
- 1 28-ounce can whole peeled plum tomatoes in juice, such as San Marzano
- 4 cloves garlic, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil, plus extra for crust
- 8 ounces burrata cheese
- 4 slices prosciutto
- 1 bunch fresh basil
- Flour and/or cornmeal for rolling dough
- Salt and pepper to taste
Directions
1. Place a pizza stone or upside-down baking sheet on bottom rack of oven and preheat to 500° F, or as high as it will go.
2. Remove dough from refrigerator and allow to warm to room temperature for approximately 20 minutes.
3. In a blender, combine tomatoes, garlic, olive oil, balsamic vinegar and salt and pepper to taste. Blend until smooth.
4. Prepare a smooth, flat surface (a cutting board, baking sheet, etc.) with generous amounts of flour and cornmeal. Flour your hands and roll or stretch dough as thin as possible without overworking it.
5. Brush the edges of the dough with olive oil and spread a thin layer of sauce on the rest. Break up burrata with hands and evenly distribute. Do the same with prosciutto.
6. Carefully open oven and slide prepared pizza onto hot stone or inverted baking sheet. Cook for 10 to 15 minutes or until edges of crust are golden brown and cheese is lightly bubbling. Remove from oven and top with sprigs of fresh basil. Serves 2–4.
More Wines to Try with Pizza
Light reds and rosés for pizza with tomato and cheese
Heartier reds for pizza with meat toppings
Italy's Great Little Pizza Wine: Asprinio
Pizza and Wine: Keep It Simple
More Pizza Recipes
Pizza on the grill with Caesar salad from chef Marcus Samuelsson
Pizza Margherita from American Pie: My Search for the Perfect Pizza by Peter Reinhart
Video: Making Spicy Pepperoni Pizza at Home
Great Places to Get Pizza and Wine
Piping-Hot Pizza Places with Wine Spectator Award–Winning Wine Lists
Restaurants and Bars We Love in Italy: Pizza in Rome vs. Naples
