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  • Pre-heat oven to 450° or spark up the grill or brick oven. Roll out dough on pizza stone, drizzle in olive oil, and set aside. TIP: If using a grill or traditional oven, grill/bake the dough till it’s slightly crispy before hand so that the pizza doesn’t get soggy (approx. 12-15 minutes)!
  • The sauce: Heat pizza sauce in pan, add Zinfandel, let simmer till alcohol burns off and sauce is thick rich, sweet and zinny.
  • The veggies: Heat olive oil in skillet (high), add chopped red onions & bell peppers and char tillgolden brown. Then turn down temp to med-low and add wild mushrooms and zinfandel and cook till mushrooms are soft and Zinfandel is infused.
  • The swine: In a skillet, on high, cook bacon and sausage for 2-3 minutes.
  • The layers: Remove pizza dough from oven, apply sauce, then meats, then veggies, baby kale and fresh oregano, and lastly shaved parmesan.
  • The oven: Since most of the ingredients are pre-cooked, the pizza will only need to cook for another 10-12 minutes! This way the greens stay green, and the pizza stays crispy!

Recipe Info

  • Cook time: 1 hr 45 min
  • Yields: 4 servings
  • Level: Intermediate

Ingredients

  • Rancho Maria 2013 Zinfandel
  • Bacon
  • Hot Italian sausage (I found one’s with apricot that were excellent!)
  • Wild mushrooms
  • Red bell pepper (chopped)
  • Red onion (chopped)
  • Baby kale
  • Shaved Parmesan
  • Fresh Oregano
  • Pizza sauce (recipe of your choice)
  • Pizza dough (your choice)

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