Main Dish

Pizza with Pesto and Fresh Mozzarella

D'Argenzio Winery

1301 Cleveland Avenue
Santa Rosa, CA 95401

This Italian-style wood-fired pizza, featuring fresh bufala mozzarella, pesto sauce, fresh basil, olive oil and sea salt, is a great match for our Pinot Noir.

  • 1/2 cup all-purpose flour
  • 9 ounces pizza dough
  • 1/4 cup pesto sauce
  • 1/4 pound bufala mozzarella
  • Pinch of sea salt
  • Olive oil for drizzling
  • 4 or 5 fresh basil leaves


Lightly coat a pizza stone with flour. Place the stone in the oven and preheat the oven to 475°F. 

Lightly coat a work surface with flour and roll out the pizza dough into a 12-inch round.

Spread the pesto sauce on the dough and top with 4 or 5 small globs of mozzarella, spacing them evenly apart. Sprinkle with the salt and drizzle with olive oil.

Slide the pizza onto the pizza stone and bake for 10 to 12 minutes. Remove the pizza from the oven and top with the basil. Cut into slices and serve.