Margherita Pizza
Blistered crust, tomato, mozzarella and basil.
- Time
- 130 min
- Serves
- 2
- Skill
- Medium
- Heat
- None
- Diet
- Vegetarian
Pairing at a glance
The pairing logic
Tomato acid and melted cheese suit light, juicy reds, dry rosé and bubbles.
DRINK WITH THIS
Wine
Tignanello
Full-bodied dry red · Toscana IGT · 14.0%
Sangiovese and tomato are a perfect Italian pairing.
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Cordon Negro Brut Cava
Brut Cava · non-vintage · 11.5%
Bubbles cut through melted cheese.
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Whispering Angel
Dry rosé · Côtes de Provence · 13.0%
Dry rosé suits tomato and mozzarella.
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Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 2
Method · prep 120 min · cook 10 min
- 1
Mix and knead the dough, rest 1–2 hours until doubled, then shape into two rounds.
- 2
Heat the oven and a pizza stone or tray to its maximum, at least 250°C (480°F).
- 3
Top with tomato and mozzarella and bake 8–10 minutes until the crust blisters.
- 4
Finish with basil and olive oil.
Cook’s tipAdd basil after baking to keep it fragrant.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.