Classic delight – for pizza and mushroom lovers
Wine with food reveals its true strength with Pizza Funghi: the combination of a juicy, thin pizza crust, flavorful tomato sauce, melting mozzarella, and freshly sautéed mushrooms embodies Mediterranean comfort food that delights every gourmet. The interplay of wine and food not only highlights the umami and savory notes of the mushrooms but also balances the light acidity of the tomato sauce and the creamy, mild flavor of the cheese. Classic Italian yet endlessly adaptable, Pizza Funghi is simple, vegetarian, and wonderfully flavorful – an everyday classic and a moment of indulgence. Paired with the right wine, it becomes a high-level culinary experience.
Ideal wine pairing: Bardolino DOC (Veneto, Italy)
Bardolino DOC from Veneto is recommended as a light, playful red wine with fresh cherry notes, delicate hints of raspberry, subtle spicy herbs, and fine floral tones. Perfectly suited for Pizza Funghi, Bardolino offers lively acidity, low tannins, and a smooth, soft fruitiness that elegantly complements the earthy umami of the mushrooms. Its vibrant red-fruit aromas harmonize with the tomato sauce, while the low alcohol content keeps the dish light. The floral and herbal nuances echo the herb-driven elements of the pizza topping and sauce. Together, all components remain distinct, with the wine carrying the flavors, refreshing the palate, and acting as a bright counterpart to the melting cheese and juicy mushrooms – classic, straightforward, and served with modern lightness.
Further wine recommendations for this dish
Barbera d’Asti DOCG (Piedmont, Italy)
Barbera d’Asti shines with notes of sour cherry, blackberry, and a lively, vibrant acidity. This refreshing structure adds brightness and lightness to the pairing with Pizza Funghi. Barbera elegantly highlights the tomato sauce, balances its acidity, and embraces the earthy mushroom flavors, while its subtle fruit lingers and melds beautifully with the creaminess of the cheese. With naturally lower tannins, Barbera is an easy-drinking yet never boring recommendation for pizza — even on warm evenings.
Pinot Noir QbA (Baden, Germany)
The Baden Pinot Noir reveals delicate fruit aromas of raspberry, strawberry, and cherry, complemented by subtle herbal spice and a restrained, elegant body. This complexity pairs perfectly with the creamy richness of the mozzarella and the soft, velvety umami of the mushrooms. Its elegant freshness and gentle minerality balance the tomato sauce, while the silky tannins integrate smoothly with the toppings without becoming dominant – a playful, modern pairing.
Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico delivers pronounced, lively acidity, with aromas of sour cherry, violet, and a spicy, herbaceous-earthy note. It captures the gentle seasoning of the sautéed mushrooms as well as the Mediterranean fragrance of the sauce. Its freshness refreshes the pizza with every bite, while the tannins are so well-integrated that they never overpower the cheese or mushrooms. The result is a distinctly Italian moment of indulgence, with depth and classic character.
Lagrein DOC (South Tyrol, Italy)
Lagrein impresses with dark forest fruit, soft yet present tannins, and distinctive freshness. This combination provides structure and depth, especially with richly topped mushroom pizzas loaded with cheese, without ever feeling heavy. Its balsamic notes highlight the roasted flavors of the mushrooms, while the fruit elegantly complements the tomato topping. A wine for those who enjoy Pizza Funghi with more power and dark-fruited character.
Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
Cerasuolo d’Abruzzo, a rosé from Montepulciano, offers blooming cherry notes, lilac, red currant, and mineral freshness. Its light structure and delicate acidity pair effortlessly with Pizza Funghi. Served chilled, this rosé enhances freshness and spice, blending beautifully with the tomato and sautéed mushrooms for a summery highlight – perfect when a light touch is desired in the glass.
The recipe:
Pizza Funghi (Mushroom Pizza)
Cooking utensils
- 1 Baking tray, pizza stone, or oven peel
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 spoon
Ingredients
Pizza dough:
- 200 g Wheat flour Type 00
- 5 g Fresh yeast
- 125 ml Lukewarm water
- 8 g Salt
- 1 1 tbsp olive oil
- 1 A pinch of sugar
Topping:
- 120 g Passata or strained tomatoes Or diced San Marzano tomatoes
- 100 g Fresh mushrooms
- 50 g Sun-dried tomatoes optional
- 150 g Fior di Latte or mozzarella
- 1 Small onion
- Freshly ground pepper A pinch of salt
- 1 1 tbsp olive oil
- Fresh parsley or basil
- Oregano Dried or fresh
Preparation
Dough & Preparation:
- Dissolve the yeast with sugar in lukewarm water and let it stand for 10 minutes.
- Mix the flour, salt, and oil, add the yeast water, and knead until a smooth dough forms.
- Cover the dough and let it rise for 60–90 minutes.
- Preheat the oven, including the pizza stone, to 250–280°C.
Topping:
- Clean the mushrooms, slice them, and optionally sauté in olive oil beforehand for more flavor.
- Finely dice the onion and chop the sun-dried tomatoes.
Assembling the pizza:
- Stretch the dough into a round shape (approx. 28–30 cm) on a floured surface and place it on parchment paper or a pizza peel.
- Spread the tomato sauce, then top with mozzarella, mushrooms, onion, sun-dried tomatoes, and oregano. Season with salt and pepper.
Baking:
- Bake the pizza in the hot oven for about 10–12 minutes until crispy.
- Sprinkle with fresh parsley or basil before serving.
Recommended sides:
- Leaf salad with balsamic vinaigrette
- Antipasti vegetables
- Bruschetta with tomato and garlic
