Ingredients with Measurements:
- 1 pre-made pizza crust
- 1/2 cup Rosso di Lago wine
- 1/2 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced red onion
- 1/4 cup sliced cherry tomatoes
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Place the pre-made pizza crust on a baking sheet.
3. In a small saucepan, bring the Rosso di Lago wine to a simmer over medium heat. Cook until the wine has reduced by half.
4. Spread the tomato sauce over the pizza crust, leaving a small border around the edges.
5. Sprinkle the shredded mozzarella cheese over the tomato sauce.
6. Top the pizza with the sliced black olives, red onion, and cherry tomatoes.
7. Drizzle the reduced Rosso di Lago wine over the pizza.
8. Season the pizza with salt and pepper to taste.
9. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove the pizza from the oven and sprinkle the chopped fresh basil over the top.
11. Slice the pizza and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- This recipe makes one 12-inch pizza, serving 4 people.
Nutritional information:
- Calories per serving: 260
- Fat: 10g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Instead of Rosso di Lago wine, you can use any red wine.
- If you don't have a pre-made pizza crust, you can make your own using flour, yeast, water, and salt.
- You can substitute the mozzarella cheese with any other type of cheese, such as cheddar or feta.
- If you don't like olives, you can omit them from the recipe.
Variations:
- Add cooked Italian sausage or pepperoni to the pizza for a meatier version.
- Use different vegetables, such as mushrooms, bell peppers, or zucchini.
- Top the pizza with fresh arugula or spinach after it comes out of the oven.
Tips and tricks:
- To prevent the pizza crust from getting soggy, pre-bake it for 5-7 minutes before adding the toppings.
- Use a pizza stone instead of a baking sheet for a crispier crust.
- Don't overload the pizza with toppings, as this can make it difficult to cook evenly.
Storage instructions:
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pizza, place it in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the pizza on a wooden cutting board for a rustic look.
- Garnish the pizza with extra fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the pizza with a glass of Rosso di Lago wine.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the pizza crust is not cooked through, bake it for an additional 5-7 minutes.
- If the cheese is not melted and bubbly, broil the pizza for 1-2 minutes.
Food safety advice:
- Make sure to cook the pizza to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pizza originated in Naples, Italy in the 18th century.
Flavor profiles:
- The Rosso di Lago wine adds a rich, fruity flavor to the pizza, while the tomato sauce and mozzarella cheese provide a classic Italian taste.
Serving suggestions:
- Serve the pizza hot and fresh out of the oven for the best flavor.
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Region: Italian