Young Cheese, Young Wine

Wine with everything is my motto and wine with pizza is no exception. Remole Tocana IGT is an everyday fun young wine that’s made from Sangiovese and Cabernet Sauvignon grapes. These grapes carefully blended and vinified into this terrific Tuscan liquid. For this pizza, I’m pairing a young wine with a young cheese. Let’s make this one out of Burrata with some mortadella and an easy delicious red sauce. Burrata is a luscious cheese that’s a combination of a really fresh mozzarella with a surprise inside. Inside the mozzarella are pieces of mozzarella and…cream…yes cream. Because the cheese is fresh, you will put it on your pizza a few minutes before it comes out of the oven. We’re going to sprinkle on a little Pecorino for a burst of savory as you bite into your first slice.

Let’s get cooking and sipping some Remole.


Pizza Dough & Oven

Taking time to make my own pizza dough is a luxury that’s not in my life right now. So I purchased a ball of ready-made pizza dough. Then I can play around with the sauce and the toppings and spend my limited time with my loved ones.

Get your oven nice and hot and don’t forget that magical tool, the pizza stone.

Pre heat your oven to 450 degrees. Place your pizza stone in the oven so it gets hot.

Now take a sip of the Remole and imagine how great the pairing will be when you pizza is ready. Notice the fruitiness of the wine and even the hint of peppery spiciness as you take another sip.



Makes 1 pizza

– 1 ball of pizza dough
– 1 ball of fresh Burrata cheese
– Small piece of Pecorino cheese
– 1/3 pound of Mozzarella cheese
– Fresh Italian flat parsley
– 1 sprig fresh oregano
– 2 garlic cloves
– 1 small onion
– Tomato sauce (you’ll need about 3/4 cup of sauce for one pizza and you can freeze the rest).
– 1 can of whole tomatoes. I love the canned San Marzano tomatoes and I’ve seen them more and more in the stores.
– 3 1/2 Tbsp of San Marzano tomato paste
– 1/3 cup of Remole
– Mortadella



Open the can of whole tomatoes and squish the tomatoes with your hands into almost a pulp. Pay attention so you don’t end up wearing the tomatoes. Put the tomato mixture into a large saucepan. Add the tomato paste add this into pan.

Here’s where you celebrate the winemaker by adding the Remole. Add about 1/2 handful of fresh chopped parsley, flat Italian if you have it. Flatten two cloves of garlic and put into the sauce along with a sprig of fresh oregano, remove these before putting the sauce on the pizza.

Lightly saute a small onion in olive oil and add to the pan. Add a 1/2 teaspoon of sugar and stir it all up with a little salt and pepper.

Now roll out your pizza dough on a floured board and get it the thickness you like. Put a small amount of corn meal down on the flour to help when you want to slide your pizza onto the pizza stone. Brush the topping side with olive oil right out the crust.

Take your ball of Burrata out of the frig and get ready. Take some thinly sliced Mortadella and cut it in strips. Use as much as you like. I recommend just enough for a few slices on each piece of pie. You can save the leftovers for sandwiches. Mortadella is fantastic with Remole.

Spoon your homemade sauce onto the pizza and lay the Mortadella on top, but not totally covering the pizza, leave some room for the Burrata. Throw the grated Pecorino cheese around on your pie.

Slide the pizza onto the pizza stone that’s been sprinkled with a little corn meal for slidability and cook for about 10 minutes.

Now with your hands, tear the Burrata into pieces and place these in the spaces you’ve left open on the pizza. Slide it back into the oven for another 3 to 5 minutes until the cheese is just melting.

Serve your pizza with glasses of Remole and you’ve just made another delicious creation.