Homemade Pizza with Cherry Tomatoes, Red Onion and Gorgonzola

Photos by Kevin Schuder

This recipe was created exclusively to pair with Frog's Leap 2007 Merlot. A bit herbal on the nose, the wine is ripe with lush fruits but balanced by bell pepper and cigar. The most distinguishing trait about this wine is that you'd never guess it's a Merlot. The variety is often heavy and over-worked, but not this one. Make your friends guess what varietal they are drinking. They never will!

As a side note, since this pizza recipe is similar to our very first wine pairing, I decided to recycle the photos from that shoot. Food photography can be extremely wasteful no matter how careful you are. So expect your final result to vary, visually speaking.

The Pizza Dough


Photos by Kevin Schuder
1/2 t. yeast
3/4 t. extra-virgin olive oil
1 cup tepid water
3 cups all-purpose flour
1 1/2 T. kosher salt

1. In a large mixing bowl add the water, yeast and olive oil.

2. Let the mixture stand for 10 minutes.

3. Add the flour and salt, mix into a homogenous ball.

4. Cover the mixture with a damp towel and let stand for 20 minutes.

6. Separate into 3 equal portions, place on a floured tray and cover with plastic wrap.

7. Let it sit at room temperature for 4 hours until it each ball has doubled in size.

The Toppings

Photos by Kevin Schuder 2 large red onions, sliced as rings 1 basket cherry tomatoes, sliced Gorgonzola cheese Fresh parsley, for garnish 1 tablespoon of olive oil or more as needed

Shaping and Baking the Pizza

Photos by Kevin Schuder Sheetpan or Baking Stone Parchment Paper Your risen, pillowy dough The toppings

1. Heat the baking sheet on your oven's highest temperature for 30 minutes.

2. Line the backside of a sheetpan with a layer of parchment paper.

3. Tap the dough center to deflate it then flatten it by pressing it down with your fingers.

4. Grab it along the edges and turn it like you would a steering wheel.

5. Grab the very edge so it is not paper thin in the middle nor very thick at the edge.

6. Give the dough a final stretch with the back of your hands to correct the shape.

7. Set the unbaked crust on the parchment paper.

8. Top with a thin layer of olive oil.

9. Quickly, open the oven, pull the rack out partway, and slide the pizza with the parchment onto the already hot pan or pizza-stone in the oven. Push it back and close the door.

10. After 5 minutes, add the red onions, tomatoes and Gorgonzola.

11. Bake it for another 2 minutes.

12. Enjoy!

Photos by Kevin Schuder

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