Pizza & Calzones

Push your pizza boundaries and match wines to toppings.

Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. "The choucroute pie was one of those ideas that felt obvious on arrival," says Steven Dilley, a 2017 Food & Wine Sommelier of the Year and owner of Bufalina in Austin. "The kitchen was sitting on some high-quality mortadella; it was fall, and my mind immediately went to Alsace. I love it because it has all those flavors that we love about the traditional dish—the rich mortadella and cheese offset by the assertive mustard and kraut—but it remains relatively balanced."

Pork and pineapple are a dream combination in this homemade salty-sweet pizza. Miriam Weiskind's twist on pineapple-topped pie uses Genoa salami in place of ham, and paired with creamy mozzarella and an oregano-scented uncooked tomato sauce, it is sure to convert any pineapple pizza skeptics.

This classic pizza is easy to pull off at home with fresh ingredients. Miriam Weiskind's flavorful dough comes together through careful kneading before slowly rising in the refrigerator for one—and up to five—days, making it the perfect, make-ahead pizza base. Paired with creamy mozzarella, the freshly snipped basil and uncooked sauce deliver big flavor.

“The peel was the perfect tool for the job.”

Whether you choose to make your own dough (which Nicole Russell, founder of Last Dragon Pizza in Far Rockaway, Queens, highly recommends) or buy it from the store, this “Kiss Mi Converse” pizza is destined for greatness. A homemade jerk marinade inspired by Russell’s Jamaican family takes center stage, giving rich flavor to the chicken topping, while the black olives, yellow peppers, and crossed scallion greens aren’t just delicious—they’re a salute to the Jamaican flag. You’ll have some extra jerk marinade left over from this recipe—it’s terrific for smoked or grilled chicken.