Photos by Petar Marshall
Summertime calls for plenty of al fresco dining, whether you’re planning a big dinner in the backyard, at the beach, or heading out on a camping trip. When you’re home and the weather is hot, the ideal dinner solution is something you can cook outside to avoid warming up the house. Homemade pizza is just the meal.
While making pizza at home is nothing new, there have been a number of new products released in recent years to make it easier. But we’re still not just talking about your average cheese or pepperoni pie. Pizza has become an outlet for creativity, allowing you to top a round of dough with a wide range of toppings. The possibilities are truly endless.
To celebrate summer and all of the opportunities for eating on the deck, the patio or in the yard, we’re raising a glass with multiple pizza recipes — plus wine pairings to go with them.
How to cook pizza outside
Cooking pizzas in an outdoor pizza oven will produce incredible results. This is all due to the high heat produced by these ovens. Whether using gas or wood as the fuel source, a pizza oven can reach temperatures of 750 to 850 degrees Fahrenheit. If you’re going to use a pizza oven such as an Ooni, Solo Stove, Gozney or another brand, turn the oven on to preheat at least 20 minutes before you plan to cook your pizzas.
Pizzas can also be cooked on a grill or smoker such as a Traeger.
To grill a pizza, stretch and shape a ball of dough. Put it on the grill to pre-cook one side with the lid closed for two minutes. Transfer the pizza base to a cookie sheet with the grilled side up. Add your toppings and return the pizza to the grill to cook for another two to three minutes.
To cook a pizza on a Traeger or other smoker, preheat it to 500 degrees Fahrenheit. Place a pizza stone on the grill grate to begin heating up for 30 minutes. Prepare your pie on a pizza peel and slide it onto the hot stone to begin cooking. Close the lid and cook the pizza for 10 to 15 minutes. Rotate it and cook longer if necessary.
Now onto the fun stuff. Below are three pizza recipes that — accompanied by a delightful bottle of wine — fully capture the spirit of summer al fresco dining.
Pizza #1: Summer Light
Raise a glass to summertime with this refreshing pairing. The pizza combines salty prosciutto with parmesan cheese. Sip on sparkling rosé to cut through the salinity of the meat and the pungent cheese. The hints of apple and citrus from the wine meet the earthy flavor of fresh arugula to round out this light and lively duo.
Pair with Bryn Mawr Vineyards Brut Rosé
Salem, Oregon | Willamette Valley AVA | $35
Ingredients
1 dough ball
Red pizza sauce
Shredded mozzarella cheese
Shredded Parmesan cheese
Prosciutto
Fresh arugula
Directions
Stretch a dough ball and sprinkle a pizza peel with flour or semolina. Spread your favorite red sauce on top of the dough to create the base. Sprinkle a mixture of shredded mozzarella and shredded Parmesan cheese on top. Top with prosciutto and cook the pizza. After removing the pizza from the oven, sprinkle fresh arugula on top before cutting and serving.
Pizza #2: Garden Fresh
Embrace summer’s bounty with this simple garden-inspired pie. Pesto is the star of the show with plenty of fresh mozzarella cheese. Sliced cherry tomatoes and slices of red onion add pops of flavor throughout. Pair it with a bright Sauvignon Blanc that boasts plenty of acidity. Notes of grass and green bell pepper in the wine balance out the herbaceous pesto with a long, dry finish to complement the fresh mozzarella.
Pair with Matthews Winery 2022 Sauvignon Blanc
Woodinville, Washington | Columbia Valley | $39
Ingredients
1 dough ball
Pesto
Fresh mozzarella cheese
Cherry tomatoes, sliced in half
Red onion, thinly sliced
Directions
Stretch a dough ball. Sprinkle a pizza peel with flour or semolina. Spread pesto on top of the dough to create the base. Using your hands, break up the fresh mozzarella cheese. Top with cherry tomatoes and red onion and cook the pizza.
Pizza #3: The Franco
Red fruits meet pepper with a juicy Cab Franc. Pair it with a pizza dressed up with a mozzarella and cheddar cheese blend, classic pepperoni and both green and red bell peppers. The nose beaming with brightly bold red fruit in the wine brings forward a sweetness to the peppers, while the acidity of this vibrant wine cuts through the mixture of cheeses.
Pair with Leah Jorgensen Cellars 2020 Cabernet Franc
Newberg, Oregon | Rogue Valley | $25
Ingredients
1 dough ball
Red pizza sauce
Shredded mozzarella cheese
Shredded medium cheddar cheese
Pepperoni
Green bell pepper, thinly sliced
Red bell pepper, thinly sliced
Directions
Stretch a dough ball. Sprinkle a pizza peel with flour or semolina. Spread your favorite red pizza sauce on top of the dough to create the base. Sprinkle a mixture of shredded mozzarella and shredded cheddar cheese on top. Top with pepperoni, green bell pepper and red bell pepper and cook the pizza.
