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Homemade Pepperoni and Ricotta Pizza with Murrieta’s Well Cabernet Sauvignon

For a classic and flavorful pizza night, try making a Pepperoni and Ricotta Pizza paired with Murrieta’s Well Cabernet Sauvignon. This wine’s rich, bold flavors perfectly complement the savory pepperoni and creamy ricotta, creating a balanced and satisfying meal.

Ingredients

1 pizza dough ball (store-bought or homemade)
1 cup tomato sauce
1 ½ cups shredded mozzarella cheese
1 cup ricotta cheese
1 ½ cups sliced pepperoni
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
Fresh basil leaves for garnish
Salt and pepper to taste
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Instructions

1
Preheat Your Oven or Grill: Preheat the oven to 475°F or set your grill to medium-high heat.
2
Prepare the Dough: On a floured surface, roll out the pizza dough to about 12 inches in diameter.
3
Assemble the Pizza: Spread a layer of tomato sauce over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella evenly on top. Add dollops of ricotta cheese across the pizza, then place the pepperoni slices.
4
Bake or Grill the Pizza: Transfer the pizza to a baking sheet or directly onto the grill. Bake for 10-12 minutes or grill for 5-7 minutes, until the crust is golden and the cheese is melted and bubbly.
5
Finish and Serve: Drizzle the pizza with extra virgin olive oil, sprinkle with dried oregano, and season with salt and pepper. Garnish with fresh basil leaves before slicing and serving with a glass of Murrieta’s Well Cabernet Sauvignon.

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Why This Pairing Works

Murrieta’s Well Cabernet Sauvignon is known for its full-bodied profile with notes of dark berries, plum, and a hint of spice. These flavors pair beautifully with the robust pepperoni, while the ricotta adds a creamy contrast that complements the wine’s smooth tannins.