2018 Sonoma Valley ‘Estate Vineyard’ Barbera & Arugula and Prosciutto Pizza

Barbera is a versatile red wine that will happily partner pretty well with rich flavorful dishes. Pair our 2018 Sonoma Valley ‘Estate Vineyard’ Barbera with an Arugula and Prosciutto Pizza. You will agree that this is a match made in heaven.

Ingredients for Arugula and Prosciutto Pizza

Pizza dough, 12 oz store-bought
1 cup pizza sauce
1½ cups shredded part-skim mozzarella
2 cups cherry tomatoes
2 cups arugula
6 slices prosciutto, torn into thin strips
Shaved Parmesan


How to Make Arugula and Prosciutto Pizza

Preheat the oven to 500°F. If you have a pizza stone, place on the bottom rack of the oven. Divide the dough into 2 equal pieces. On a well-floured surface, use a rolling pin to work the dough into two thin circles, about 12″ in diameter. If you have a pizza stone, place one circle of dough on a pizza peel, cover with a light layer of pizza sauce, then top with half the mozzarella and cherry tomatoes. Slide directly onto the pizza stone and bake for about 8 minutes, until the edge of the dough is lightly browned. If you don’t have a pizza stone, cook the pizzas on a baking sheet instead. Remove the pizza to a cutting board and immediately top with half the arugula (which will wilt lightly from the heat), half the prosciutto, and a good measure of shaved or grated Parmesan. (If you have a large block of Parmesan, simply use a vegetable peeler to shave thin slices of cheese over the top.) Cut the pizza into six or eight slices. Repeat with the other circle of dough and the remaining ingredients.

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