Margherita Pizza
Simple? Yes. Boring? Never.
This is Margherita done right—bubbly, golden mozzarella, rich tomato sauce with a hint of garlic, and fresh basil leaves that make it smell like heaven (or at least a very good Italian courtyard).
But the secret ingredient? A generous glass of The Rascal Shiraz in hand.
Its juicy red fruit and touch of spice bring this classic to life, turning a humble pizza night into a cosy winter ritual.
Fire up the oven, pour the wine, and prepare to fall in love—bite after cheeky bite. 🍷🍕
Ingredients
Directions
Dough it up:
In a small bowl, combine yeast, sugar, and warm water. Let it sit for 10 mins until frothy.
In a large bowl, combine flour and salt, then add yeast mixture and olive oil. Knead until smooth (about 8 mins).
Cover and let rise in a warm spot for 1 hour, or until doubled.
Sauce magic:
In a saucepan, heat olive oil and sauté garlic gently. Add tomatoes, breaking them up with a spoon. Season with salt, pepper, and a pinch of chilli if using. Simmer until thickened (15–20 mins), then stir in basil and turn off the heat.
Assemble:
Preheat your oven to its highest setting (250°C+) with a pizza stone or tray inside.
Roll out dough into two rounds. Spread with sauce, add mozzarella and a drizzle of olive oil.
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Bake:
Slide onto the hot tray/stone and bake for 7–10 mins or until bubbly and golden.
Top with fresh basil and a few parmesan shavings if you like.
Ingredients
Suggested wine pairing
