2025 Perfect Your Pizza Finalist: Ronnie Webster’s “Heard It Through The Grapevine Pizza”

I wanted to make a pizza that starts with my daughters’ love of grapes and ends with a pairing that feels like it was meant for the vineyard. Grapes are a huge staple in our household, and my daughters go crazy over them. One day, I decided to roast some, and they came out soft, jammy, and almost wine-like. Sweet, but with a deep richness that felt perfect for pizza. To balance that sweetness, I paired them with Molinari Hot Coppa; the gentle smokiness and spice cut through beautifully just enough to let the grapes shine. Then, I added dollops of Ramini Buffalo Stracciatella—the creamy, tangy richness mirrors the roasted grapes’ depth while softening the spiciness of the Coppa, creating a luxurious, silky mouthfeel. That’s why it pairs so well with the Diamond Collection Appellation Series Sonoma County Sauvignon Blanc: the wine’s crisp acidity and citrus notes lift the richness of the Coppa and stracciatella, while its minerality echoes the depth of the roasted red grapes. Every bite with every sip becomes a conversation between vineyard and kitchen—a celebration of family, flavor, and balance.

Pairs With

2022

Diamond Collection Appellation Series Sonoma County Sauvignon Blanc

Showing a bright acidity with flavors of stone fruit, apricot, and peach, complemented by scents of grass, lime, and green apple

Price

$24.00

Member Price

$21.60

Diamond Collection Appellation Series Sonoma County Sauvignon Blanc quantity

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Ingredients for Pizza Dough (For 3 10” crusts):

• 261 grams of Cairnsprings Glacier Peak Flour
• 174 grams of Petra 5063 flour
• 296 grams of water
• 10 grams of sea salt
• 8 grams Corto Olive Oil
• 2.2 grams of Local Hive Honey

Directions for Pizza Dough:

1. Combine water, honey and yeast into medium sized bowl.
2. After 5 minutes, add the flour and mix on low for 2 minutes.
3. Cover and let sit for 20 minutes.
4. Add the salt and mix for 2 minutes on low and then add olive oil and mix for another 2 minutes on low.
5. Cover and let sit for 15 minutes.
6. Transfer dough to a lightly oiled container and mix by hand for another minute or two until you have a smooth dough ball.
7. Place dough ball into lightly oiled bowl and cover and sit at room temp for 2 hours and then into the fridge for up to 24 hours.
8. Remove dough from fridge 4 hours before you make the pizza and make dough balls.
9. Place back into fridge for another 2-3 hours.
10. Remove dough balls from fridge at least 60-90 minutes before you begin to use.

Directions for the Roasted Grapes:

1. Mix 12 grapes with a tbsp of Corto Olive oil and a pinch of salt.
2. Roast the grapes at 375 for 6 minutes.
3. Remove from oven and allow to cool

Assemble the Pizza:

1. 12 red grapes (Roasted)
2. Molinari Hot Coppa (sliced thin, 6-7 pieces)
3. 3 oz of Grande Low Moisture Whole Milk Mozzarella
4. 1.5 oz of Ramini Buffalo Stracciatella
5. Zest from 1/2 lemon
6. Micro Arugula to garnish
7. 6-8 tiny drops of Mill Valley Pasta Company Calabrian Chili Oil
8. Pinch of Maldon Sea Salt

Directions:

1. Take dough out of fridge 60-90 minutes prior to baking.
2. Roast the red grapes (recipe above)
3. Preheat oven to 650.
4. Stretch 1 dough ball into 10” crust
5. Add grated mozzarella
6. Add Molinari Hot Coppa
7. Bake for 4 minutes and add roasted grapes.
8. Cook for another minute and transfer to cooling rack.
9. Top with Stracciatella, Lemon Zest, Calabrian Chili Oil and light sprinkle of micro arugula.