Perfect Your Pizza

Patterson, NY

This recipe started out as a thought— “mushrooms and a few different cheeses.” A thicker, “Detroit-style” crust is crunchy yet soft, sturdy enough to hold up a creamy garlic-mascarpone sauce, mushrooms sautéed with fresh herbs, crispy pancetta, and three additional cheeses. Just before serving, peppery baby arugula (with a tart lemon-honey dressing) is added on top, for an additional layer of texture and flavor.

• Pair with DIAMOND COLLECTION PINOT NOIR

Oakland, CA

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.

• Pair with DIAMOND COLLECTION APPELLATION SERIES SAUGIVNON BLANC