A pre-baked pizza shell from the supermarket can be a lifesaver — or at least a dinner saver — on a busy night. On top of convenience, it invites you to DIY. This version of a white pizza is topped with scallops and shrimp — a fun idea that invites a fun wine. Here are three:
Make this: White Pizza with Shellfish
Heat oven to 400 degrees. Place 1 large ready-made pizza crust on a greased baking sheet; brush with olive oil. Sprinkle pizza with 1 cup Monterey Jack cheese and 2 tablespoons minced garlic. Scatter, over the top, 4 medium scallops, cut in half; 4 medium shrimp (peeled and deveined); 1 large tomato, chopped; and 1 small green bell pepper, chopped. Season with salt and pepper. Bake at 400 degrees on bottom oven rack until seafood is cooked and cheese is bubbly, about 15 minutes. Makes: 4 servings
Recipe by Kristin Eddy
Pairings by sommelier Arthur Hon of Sepia,as told to Michael Austin:
2013Venica Pinot Bianco, Friuli-Venezia Giulia, Italy: The naturally round and sweeter citrus profile of this wine will complement the seafood in the dish, while the creamy texture will work well with the Jack cheese. Eating pizza is fun, and the wine to go with it should also be fun. Pinot blanc is an often-overlooked varietal because of its quaffable quality, but this producer takes it seriously — and keeps it fun.
2014 Cavicchioli & Figli Lambrusco di Sorbara Vigna del Cristo,Emilia-Romagna, Italy: This wine’s surprising delicateness and refreshing acidity make it a perfect match. It’s red, and it’s lambrusco — two things you wouldn’t expect to work with this dish. But with hints of preserved lemon, tart raspberry-puckering acidity and bubbles, this wine will be a great complement to the shellfish and cheesy quality of the pizza. A slight element of surprise helps too.
2013 Schafer-Frohlich Felseneck Riesling Grosses Gewachs, Nahe, Germany: Dry riesling is all the rage right now, and some of the best examples are from Germany, where Schafer-Frohlich has always been more of an underdogproducer among the more well-known houses. This wine is structure-driven, with feathery texture and acidity, which will keep you coming back. Also, the pronouncedminerality will make the shellfish topping really stand out.
About the Author