Ingredients

• 1/2 lb fresh burrata
• 1/2 lb cantaloupe, sliced into crescents
• 1/4 lb prosciutto
• 2 heirloom tomatoes, thinly sliced into rounds
• a few fresh figs halved or peach slices
• handful fresh basil, roughly torn
• extra virgin olive oil 
• balsamic vinegar
• sea salt
• cracked black pepper

Directions:
To assemble the salad, place the burrata rounds on the platter, either just one in the center or around the platter depending how many rounds you have.

Using your hands, wrap each wedge on the melon in the center with a strip of the prosciutto.

Alternate layering the tomato slices and cantaloupe slices around the burrata.

Tuck in the figs or peach slices in the remaining gaps.

Sprinkle fresh basil over the top.

Add a good glug of extra virgin olive oil and a splattering of balsamic vinegar.

Season with a pinch of sea salt and cracked black pepper. 

Bolognese & Arugula Lasagna
Pair with Diamond Collection Merlot

Ingredients:

• extra virgin olive oil
• 1 yellow onion, diced
• 2 mild Italian pork sausages
• 1 lb organic 85% lean ground beef
• 5 garlic cloves, minced
• 1 tablespoon fresh oregano, roughly chopped
• 2 28 oz cans Italian peeled tomatoes, finely chopped with juices reserved
• 1 28 oz can tomato puree
• 3 tablespoons tomato paste
• 1 teaspoon kosher salt
• 2 15 oz cartons whole milk ricotta
• 1 egg
• 2 cups grated mozzarella
• 1 cup grated quality aged parmesan
• 1/4 teaspoon cracked black pepper
• pinch of ground nutmeg
• 3 handfuls baby arugula
• 1 heaping handful fresh basil, roughly torn
• 12 no-boil lasagna sheets
• 1/2 cup asiago

Directions:
Preheat the oven to 375 F and gather a 9” x 13” or 10” x 10” casserole dish.

Add 3-4 tablespoons of olive oil and the minced onions to a large 10” sauté pan over medium-low heat. Sauté the onions for 10-12 minutes, stirring occasionally, until they are translucent and golden.

While the onions are cooking, prep the sausages by lightly scoring down the center of each sausage to remove the casing. Discard the casing and remove the sausage meat into a small bowl.

Once the onions are soft, over medium-high heat add the sausage and ground beef to the pan. Gently break up the meat with the back of the spoon and continue to cook until the meat is no longer pink.

Add 3 minced garlic cloves and oregano to the pan and cook until it becomes fragrant.

Continue to add the tomatoes and tomato paste to the pan, gently stirring until the meat is well incorporated. Season with 1/2 teaspoon of kosher salt and bring the sauce to a simmer over moderate heat. Stir occasionally until it begins to thicken up, about 1 hour.

Meanwhile prepare the cheese filling by combining the ricotta, egg, 1 cup of mozzarella, 1/2 cup parmesan, the remaining garlic, black pepper, and nutmeg.

Once the sauce has thickened, begin to assemble the lasagna by adding roughly one third of the sauce to the base of the casserole dish, spreading it evenly over the bottom.

Layer 4 lasagna sheets on top of the sauce. If using a square baking dish, simply trim the noodles to fit in the remaining space.

Continue to add roughly 1/3 of the ricotta mixture over the noodles, spreading it over evenly with a rubber spatula.

Continue to add another third of the sauce on top of the ricotta cheese.

Add one large handful of arugula and a heaping tablespoon of basil over the sauce.

Top the layer with 4 lasagna sheets and continue to assemble in the same manner until there are 3 layers total.

On the top final layer, add the last third of sauce and sprinkle the remaining cup of mozzarella, parmesan, and asiago.

Bake for 40-45 minutes until the filling begins to bubble around the sides and the top is golden and crisp. Tent the top halfway through baking with aluminum foil to prevent the cheese from over browning.

Allow the lasagna to rest for at least 15-20 minutes before serving.

Linguine with Castelvetrano Olive Pesto
Pair with Diamond Collection Pinot Grigio

With buttery Castelvetrano olives, crispy breadcrumbs and tart lemon, this pasta recipe has the perfect balance of flavor and texture! Even better, this linguine recipe comes together in just 30 minutes. Pair with Francis Coppola Pinot Grigio and make it the perfect weeknight meal or a great recipe to make for a last minute dinner party!

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 cup panko breadcrumbs
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 lemon, zested and juiced
• 1 cup fresh basil leaves, minced
• 1/2 cup fresh parsley leave, minced
• 1 (16 ounce) jar Mezzetta® Pitted Italian Castelvetrano Olives, drained and roughly chopped
• 1/4 cup Mezzetta® Imported Non-Pareil Capers, drained and roughly chopped
• 1 garlic clove, grated
• 1/4 cup toasted pine nuts
• 3/4 cup extra virgin olive oil
• 1 cup freshly grated parmesan cheese, plus more for serving
• 12 ounces linguine

Directions:

In a small skillet, melt the butter over medium heat and add the breadcrumbs and garlic powder. Cook, stirring often, until golden brown and fragrant. Transfer to a small bowl and add the lemon zest. Stir to combine and set aside.

To a large mixing bowl, add the minced basil, minced parsley, roughly chopped Mezzetta® Pitted Italian Castelvetrano Olives, roughly chopped Mezzetta® Imported Non-Pareil Capers, grated garlic, the juice from the reserved zested lemon, toasted pine nuts, extra virgin olive oil and grated parmesan. Season with salt and stir together to combine. In a large pot of boiling salted water, cook the pasta to package instructions for al dente.

Add the cooked pasta and toss to combine before dividing the mixture among bowls and topping with the toasted breadcrumbs and additional grated parmesan cheese.

Pour a glass of Diamond Collection Pinot Grigio & enjoy. Cheers!

Yield: 4 to 6 servings | Prep Time: 15 minutes Cook Time: 30 minutes

Fields of Green Pizza
Pair with Diamond Sauvignon Blanc

Ingredients:

• Pizza dough for one 12” pizza
• 100 g (3/4 cup) fresh mozzarella, torn into 1” pieces
• 6-8 Castelvetrano olives, pitted and roughly chopped
• 1 Tablespoon capers, rinsed
• 1 Tablespoon pine nuts
• 1 sprig fresh parsley, finely chopped
• 1 sprig fresh oregano, stem removed and finely chopped (or a small pinch of dried oregano)
• 3-5 basil leaves, finely chopped
• Ricotta salata
• 1 Lemon Wedge
• Extra virgin olive oil

Directions:
Pre-heat oven to 500-550 degrees with a pizza stone or steel 6-8” from the top of the oven for a minimum of one hour.

Stretch your pizza dough and place onto a floured pizza peel.

Distribute the fresh mozzarella, green olives, capers, and pine nuts evenly on top of the dough. Drizzle with extra virgin olive oil.

Launch the pizza onto the pre-heated pizza stone or steel. Bake for 6-8 minutes or until the cheese is melted and the crust is deeply caramelized.

After baking, sprinkle with parsley, oregano, and basil. Grate the ricotta salata and squeeze the lemon wedge over the pizza. Drizzle with extra virgin olive oil. Serve immediately.

Margherita al Filetto Pizza
Pair with Diamond Prosecco Rosé

Ingredients:

For the Tomato Sott’olio (tomato confit):

• 6 plum tomatoes
• 5 cloves fresh garlic
• 8-12 basil leaves
• Small sprig rosemary and/or tarragon (optional)
• 2 cups EVO
• 2 cups neutral oil such as grapeseed or canola

For the pizza:

• Pizza dough for one 12” pizza
• 85 g (1/2 cup) fresh mozzarella, torn into 1” pieces
• 85 g (1/2 cup) confit tomatoes
• 6-8 leaves fresh basil
• Extra virgin olive oil
• Coarse sea salt

Directions:
Bring 6 quarts of water to a boil. Prepare an ice bath by filling a large bowl halfway with ice and cold water. Preheat oven to 325 degrees

Remove the stem end of each tomato. Then, with a sharp knife, score an X into the other end. Submerge tomatoes in boiling water for 20-30 seconds or until the skin begins to peel away from the flesh. Transfer to the ice bath. Once the tomatoes are cool, peel the skin and discard. Cut into quarters and place into a 2-3” deep baking dish.

Add garlic, basil, and other herbs (if using) and cover with oil. Cover tightly with aluminum foil. Place into the preheated oven. Bake for one hour. Carefully remove the baking dish from the oven and cool. Refrigerate tomatoes completely submerged in oil for up to two weeks.

Remove tomatoes from oil and place into a small bowl. Gently tear into bite sized pieces and season with salt to taste.

Pre-heat oven to 500-550 degrees with a pizza stone or steel 6-8” from the top of the oven for a minimum of one hour.

Stretch your pizza dough and place onto a floured pizza peel.

Distribute the mozzarella, tomato pieces, and basil evenly on top of the dough. Season with coarse sea salt and extra virgin olive oil.

Launch the pizza onto the pizza stone or steel. Bake for 6-8 minutes or until the cheese is melted and the crust is deeply caramelized.

Drizzle with extra virgin olive oil. Serve immediately.

Perfect Your Pizza: Leah Lyon’s “A Bottle of Red, a Bottle of White: Italian Restaurant Ribeye Pizza”
Pair with Diamond Claret

Recipe:
“A Bottle of Red, A Bottle of White” Italian Restaurant Ribeye Pizza

Ingredients:

White Wine Pepper Cream Sauce:

• 3 tablespoons salted butter
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper, crumbled finely with fingers
• 1 tablespoon flour
• 1/4 cup Coppola Diamond Collection Sauvignon Blanc
• 1/4 cup heavy cream
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

Lemony Parmesan-Pepper Topping:

• 8 Italian frying peppers or shishito peppers
• 1 tablespoon olive oil
• 3 tablespoons lemon juice
• 1/4 teaspoon coarse sea salt
• 3 tablespoons shredded parmesan
• 1 tablespoon minced basil

Ribeye:

• 1 10-12 ounce boneless ribeye steak
• 2 tablespoons Coppola Diamond Collection Claret
• 1 tablespoon olive oil
• 2 teaspoons steak seasoning

Pizza:

• 12 ounces pizza dough, rolled/stretched to a rough 10-inch square on pizza peel (cornmeal/flour mix underneath)
• 2 ounces shredded fontina cheese
• 2 ounces taleggio cheese (partially frozen and shredded OR pulled into bits by hand)
• 10 fresh mini san marzano or grape tomatoes, halved
• 3 ounces oyster mushroom tops, torn if large
• 1/4 cup red onion slivers
• 1/4 teaspoon flaky sea salt
• Fresh basil leaves for garnish

Directions:
Preheat oven and pizza stone or cast iron/steel pizza “pan” to 500-600, for 30 minutes.

In a saucepan, melt the butter over medium low heat. Add the shallot, garlic, and crushed red pepper and sauté for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute. Add wine and cream and cook on a low simmer for 3 to 4 minutes. Add the Parmesan cheese, salt, and pepper and whisk until cheese melts.

In medium skillet, over high heat, fry the peppers in olive oil until blistered and lightly charred, about 1 minute. Transfer to board and cool. Remove and discard stems, then chop. Sprinkle with lemon juice and sea salt. Add parmesan and basil and toss to mix.

Heat grill or flat-top/cast iron skillet to high heat.

Rub the steak with Claret. Let stand 15 minutes. Rub with olive oil and sprinkle with steak seasoning. Grill/cook the steak to medium, about 4 minutes per side. Rest until ready to serve pizza.

Spread the sauce over the stretched dough almost to the edges. Sprinkle with fontina and taleggio cheeses. Distribute tomatoes, mushrooms, and onion slivers over the pizza.

Transfer pizza to hot stone/pan; bake until cheese is bubbly/crust is lightly browned in places (8-10 minutes my oven).

Slice ribeye.

Transfer pizza to board and top with sliced ribeye. Sprinkle with the parmesan-pepper topping and a final light sprinkle of flaky sea salt.

Garnish with basil leaves.

Serve with Coppola Diamond Collection Claret.

Serves 3-4

Coppola Diamond Grilled Pizza
Pair with Diamond California Chardonnay

Ingredients:

Dough:

• 2 cups warm water
• 2 1/4 teaspoons (one 1/4 oz envelope) active dry yeast
• 5 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 2 tablespoons avocado oil

Tomato Sauce:

• 2 minced garlic cloves
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tbsp chopped basil
• 1/2 yellow onion, diced
• 1 28 oz can of diced tomatoes
• 1/2 teaspoon kosher salt
• Pinch of black pepper
• Avocado oil

Pesto Sauce:

• 2 minced garlic cloves
• 1/2 cup freshly grated Pecorino Romano
• 1/2 cup pine nuts
• 1 bunch of basil
• 1 cup arugula
• 1 cup avocado oil
• Pinch of kosher salt
• Sprinkle of black pepper to taste

Topping Suggestions – Get creative!

• Mushrooms
• Zucchini
• Fresh Tomatoes
• Arugula
• Basil
• Olives
• Prosciutto
• Caramelized Onions
• Mozzarella
• Parmesan Reggiano
• Burrata

Directions:

To make the dough / grilling of pizzas:
1. Pour water into a large bowl. Sprinkle with the yeast. Let sit until fully dissolved (~5 minutes). Add 3 cups of flour & 2 tsp of coarse salt. Stir until smooth.
2. Add the additional 2 cups of flour, mix until smooth. Continue stirring until dough comes away from sides of bowl but is still sticky.
3. Remove dough from bowl and lay on a lightly floured surface. Knead the dough until smooth yet a little tack, about 12 minutes.
4. Shape the final dough product into a ball and move to a lightly oiled bowl. Ensure it is fully coated. Cover and let sit in a warm place until it has doubled in size (a couple of hours)
5. Fire up the grill to high and gather a parchment lined baking sheet and place dough on there. Cut it into 6-8 individual pieces. Shape each piece into a round ball. Dust with flour and cover once again. Let these pieces sit for about 30 minutes.
6. Organize all of your toppings, sauces and place over by the grill so you have everything ready to rock and roll.
7. Once the dough is ready, flatten it to your liking (about 12-inch round), brush with avocado oil and place on grill.
8. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4-5 minutes.
9. Immediately dress the pizzas with your sauce and toppings. Then close the grill to melt your cheese (2 minutes).
10. Remove finished pizzas and place on a serving board, pour a glass of Diamond Chardonnay and enjoy right away with friends and family!

Basic Tomato Sauce:
1. In a large sauté pan, add a avocado oil to the pan as well as the onions and garlic over medium – low heat.
2. Once the onions are translucent and soft, add in the tomatoes, tomato paste, oregano, and basil.
3. Bring the sauce down to a simmer and continue to cook for 8-10 minutes until it has slightly thickened. Season with salt and pepper to taste.

Arugula Basil Pesto:
1.In a food processor, add the garlic, grated parmesan, pine nuts, fresh basil, and arugula.
2. Pulse several times until it resembles a rough paste. While pulsing, pour in the olive oil in a steady stream until it is a smooth consistency. You can stretch it or thin it a little with a tablespoon of water or additional olive oil. Season with salt and pepper to taste.

2023 Perfect Your Pizza Finalist: Julie Beckwith’s “Italian Beef Pizza with Giardiniera Pesto”
Pair with Diamond Collection Pinot Noir

Recipe:
Italian Beef Pizza with Giardiniera Pesto

Ingredients for Pizza dough: (prepare 12-24 hours prior to using)

• 2 cups pizza flour
• 1/8 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1-1/4 teaspoons fine sea salt
• 3/4 cup lukewarm water
• 1 teaspoon olive oil (for rubbing inside the resting bowl)

Ingredients for Giardiniera pesto:

• 1 cup basil leaves
• 1/4 cup jarred, Chicago-Style hot giardiniera (preferably, Mezzetta brand)
• 1/4 cup extra virgin olive oil
• 2 tablespoons pine nuts, toasted
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 2 cloves garlic

Ingredients for Italian beef:

• 2 cups beef broth
• 1/4 cup Diamond Collection Pinot Noir
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 pound shaved deli roast beef (rare to medium rare)

Pizza preparation and toppings:

• 2 tablespoons flour for dusting the work surface
• 2 tablespoons semolina flour for dusting the pizza peel
• 1/4 cup jarred, roasted red bell pepper strips
• 1/4 cup jarred, thinly sliced pepperoncini
• 4 ounces fresh mozzarella cheese, torn or sliced into small pieces

Directions for the pizza dough:
Combine flour, yeast, sugar and salt in a medium-size mixing bowl. Add water and stir until ingredients come together cohesively. Rub the inside of a large mixing bowl with olive oil. Place dough in the prepared bowl, cover and allow dough to rise at room temperature for 12-24 hours.

After the dough has risen 12-24 hours, divide in half and shape each half into a ball. Place a pizza stone in the oven and preheat to 500 degrees Fahrenheit. Cover dough and let rest while the oven is preheating and while preparing remaining ingredients.

Directions for the pesto:
Add the basil, giardiniera, extra virgin olive oil, pine nuts, Parmesan, salt and garlic to the bowl of a food processor; process until well blended and the desired consistency.

Directions for the Italian beef:
Combine broth, wine, garlic, Italian seasoning, red pepper flakes, salt and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, let cool slightly. Add shaved roast beef, stir and let stand.

For Pizza preparation:
Place one ball of dough on a well-floured surface (refrigerate or freeze the remaining ball of dough). Using hands and fingers, stretch and shape the dough ball into a 10-inch circle. Transfer shaped dough to a pizza peel dusted with semolina flour. Spread 1/4 to 1/3 cup of the pesto over the dough to 1/2 inch of edges. Top evenly with the prepared shaved beef, roasted red bell pepper, pepperoncini, and the mozzarella cheese. Quickly slide pizza onto the pre-heated stone. Bake for 8-12 minutes or until the crust is golden brown and the cheese is bubbly. Serve immediately and enjoy with a glass of Diamond Collection Pinot Noir.

Notes:
To avoid a soggy pizza, place fresh mozzarella on a clean tea towel and blot to remove excess moisture. Drain roasted red bell peppers and pepperoncini well. Pat dry with paper towels before topping pizza.