2025 Perfect Your Pizza Winner: Emily Jenkin’s “Fire & Pine Pizza”

Living in the heart of the Ozarks, surrounded by winding trails, towering pines, and the crackle of campfires, I wanted to create a pizza that captured both the comfort of home and the wild, fiery spirit of the outdoors. Fire & Pine was born from evenings spent cooking with my husband and two boys, where meals are loud, a little messy, full of laughter, and flavor always matters. The homemade tomato sauce is our foundation, followed by smoked mozzarella and pepperoni (which my boys love!), but the real “fire” comes from a pine nut chili crisp I created. Stracciatella adds the creamy, cooling contrast, and fresh rosemary (picked right from our backyard) ties everything together with an earthy, aromatic finish.

Pairs With

2022

Diamond Collection Claret

The crown jewel of the Diamond Collection showcases flavors of plum, black pepper, and cocoa

Price

$24.00

Member Price

$21.60

Diamond Collection Claret quantity

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Ingredients for Pizza Dough:

• 370 grams spring water
• 140 grams active and bubbly sourdough starter
• 700 grams unbleached all-purpose flour
• 10 grams fine sea salt

Directions for Pizza Dough:

• In the bowl of a stand mixer, combine water, starter, flour, salt and mix on low speed, using a dough hook, until dough comes together.
• Increase speed to medium and mix 4-5 minutes, until smooth and elastic.
• Divide dough, shape into 4 balls, and place in quart containers with lids and refrigerate overnight.
• Remove containers from refrigerator and allow dough to warm up to room temperature for at least 2-3 hours before using.

Ingredients for Pizza Sauce:

• 1 (28 ounce) can whole peeled San Marzano style Italian tomatoes
• 1 tablespoon minced garlic

Directions for Pizza Sauce:

• In a large bowl, using an immersion blender, blend tomatoes, garlic and salt until mostly smooth; set aside.

Ingredients for the Pignoli Chili Crisp:

• 1/4 cup extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• 3 tablespoons pignolis
• 1 teaspoon fennel seeds
• 1 tablespoon honey
• 1 tablespoon crushed red pepper
• 1/4 teaspoon fine sea salt

Directions for the Pignoli Chili Crisp:

• Heat olive oil in a small skillet over medium heat.
• Add shallot and garlic, and cook 1 minute until softened.
• Stir in pignolis and fennel seeds and cook 3-5 minutes, stirring frequently, until toasted.
• Remove from heat and stir in honey, crushed red pepper and salt; place in a small container and set aside.

Assemble the Pizza:

• Rice flour, for dusting
• 300 grams pizza dough
• 2 tablespoons extra virgin olive oil
• 100 grams smoked mozzarella cheese, cut into 1-inch pieces
• 50 grams cup & crisp pepperoni
• 3 ounces Stracciatella cheese
• 1 teaspoon finely chopped fresh rosemary
• Pinch of flaky sea salt

Directions:

• Heat a pizza oven to 700-800 degrees F.
• Dust a pizza peel and work surface with rice flour.
• Open up pizza dough and stretch it out to a round, roughly 10 inches in diameter and place on peel.
• Brush 2 tablespoons olive oil evenly over dough.
• Spread 1/3 cup tomato sauce on top.
• Evenly sprinkle mozzarella cheese on top followed by pepperoni.
• Launch pizza into oven and bake 8-9 minutes (rotating as needed to cook evenly) until golden brown and puffed.
• Remove pizza from oven and place spoonfuls of Stracciatella cheese on top.
• Drizzle a tablespoon or two of Pignoli Chili Crisp on top.
• Sprinkle with rosemary and flaky sea salt, and slice and serve.