Make pizza night unforgettable with flavourful wines

Regardless of their culinary experience, everyone can create a delicious pizza with genuine ingredients. Discover the magic that happens when good food, great wine and wonderful people come together by entering Francis Ford Coppola’s Perfect Your Pizza contest.

From July 21 to Aug. 17, enjoy a Francis Coppola Diamond Collection wine pairing with your pizza and enter for the chance to win an Ooni pizza oven. For full contest details and updates, click here.

Learn how premium wines can elevate a simple pizza night into a gourmet event. For example, the rich, full-bodied Diamond Cabernet Sauvignon pairs wonderfully with hearty meat and vegetable pizzas, while the crisp and refreshing Diamond Chardonnay complements lighter white-sauce or seafood pizzas.

Need more inspiration? Try your hand at preparing the 2023 Perfect Your Pizza winner by Ronna Farley, which pairs beautifully with the Diamond Chardonnay.

Poppin’ Prosciutto and Jalapeño Pizza

Ingredients

For the dough:

• 3¼ cups bread flour
• ½ tsp instant yeast
• ½ tsp granulated sugar
• 1¼ tsp salt
• 2 cups warm water (110°F)
• 1 tbsp plus 1 tsp olive oil, divided
• 1 tbsp semolina flour for dusting the peel and launching the pizza

For the toppings:

• ½ cup hot pepper jelly
• ½ tsp freshly ground salt
• ½ tsp freshly ground pepper
• ½ tsp dried oregano
• ½ cup shredded gruyère cheese
• ½ cup shredded pepper jack cheese
• 3 thin slices medium red onion
• 1 medium jalapeño pepper, thinly sliced
• 3 thin slices prosciutto, torn into small pieces
• 1 tbsp snipped parsley

Directions

1. In a large mixing bowl, combine the bread flour, yeast, sugar and salt using an electric mixer.
2. Add the water and one teaspoon of olive oil. Blend well.
3. Knead the dough for 10 minutes. Form into two balls. Add one tablespoon of olive oil to the mixing bowl. Roll each dough ball in the olive oil to cover.
4. Place each dough ball in a sealed gallon-size zip-locking bag in a mixing bowl. Allow the dough to rise in the bags for one to two hours.
5. Refrigerate the dough for 22 to 24 hours.
6. Remove the bowl with the dough balls from the refrigerator and place each bag on a countertop to rest for two to three hours before use.
7. Dust a pizza peel with semolina flour.
8. On a floured surface, flatten one dough ball into a disc. Work the dough, stretching it into a 10-inch circle.
9. Place the dough on the coated pizza peel. Brush the surface of the dough with one tablespoon of olive oil.
10. Spoon the hot pepper jelly onto the centre of the dough. Spread the jelly to cover, leaving a brim of about one inch. Sprinkle with freshly ground salt, freshly ground pepper and oregano, as well as the gruyère and pepper jack cheeses.
11. Separate the onion slices into rings. Scatter the onions and jalapeño slices over the cheeses and top with prosciutto.
12. Cook the pizza in a high-temperature oven (e.g. a wood-fired oven) at 750℉ for approximately two minutes, shifting a quarter turn every 30 seconds.
13. Remove the pizza from the oven and let sit on a cooling rack for 30 seconds. Sprinkle with snipped parsley.
14. Slice and enjoy with a chilled glass of Francis Coppola Diamond Collection Chardonnay.

Don’t miss the opportunity to perfect your pizza and celebrate summer with Coppola’s exceptional wines. For full contest details and updates, click here.