The summer ingredients on this pizza make it a perfect candidate for grilling. Brush a tablespoon of oil on the top of the pizza shells and set them, oiled-side down, on the grill. Cook until warm, about three minutes. Brush with another tablespoon of oil, flip the shells, and top with the remaining ingredients. Cook until the cheese just melts, about ten minutes.
Bardolino and Valpolicella are made for fresh tomatoey pizza and warm summer days. Among the world's most popular wines, these sprightly reds from Italy's Veneto are based on the corvina grape. Valpolicella is the richer of the two; Bardolino is almost rosé-like in its delicacy.