818 Reposado Tequila, Mezcal, Lime, Tandoori Pineapple Tikka

Tandoori Margarita

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

margherita or pepperoni pizza + a bottle of white or red wine of the week

Place an oven rack in the center (or one notch below center for crisper crust). Preheat oven to 500°F (260°C) for at least 30 minutes; if you have a pizza stone or steel, place it in the oven while it preheats.

Preheat

If using refrigerated store-bought dough, remove from fridge 30 minutes before shaping so it comes to room temperature. Lightly flour your work surface with the all-purpose flour.

On the floured surface, stretch or roll the dough into a 12-inch round (or fit to your pre-baked crust size). Transfer to a piece of parchment paper or a well-floured pizza peel.

Spread about 1/2 to 3/4 cup of tomato sauce over the dough, leaving a 1/2-inch edge for the crust. Distribute the torn or sliced fresh mozzarella evenly on top.

Sauce and cheese

Scatter half the basil leaves on the pizza (reserve some for finishing). Drizzle the olive oil over the top and sprinkle with 1/4 to 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Season

Slide the pizza on the parchment onto the preheated pizza stone/steel or a baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

Bake

Remove from oven and immediately scatter remaining fresh basil leaves on top. Let rest 2 minutes, then slice into 6–8 pieces.

Finish

Spread about 1/2 to 3/4 cup of tomato sauce over the stretched dough, leaving a 1/2-inch edge. Evenly distribute the shredded or sliced mozzarella over the sauce.

Lay sliced pepperoni across the pizza in an even layer (about 25–30 slices depending on size). If you like extra heat, sprinkle 1/4 tsp red pepper flakes over the top. Optionally, grate 2 tablespoons of Parmesan over the finished pizza.

Add pepperoni

Transfer pizza to the preheated pizza stone/steel or baking sheet and bake 8–12 minutes, rotating once, until crust is golden and pepperoni edges are crisp.

Remove from oven, let cool 1–2 minutes, then slice into 6–8 pieces and serve.

Chill the bottle of white wine lightly (about 20–30 minutes in the refrigerator) if the guest selected white. If red was chosen, allow it to rest at cool room temperature or open 10–15 minutes before serving to breathe.

Serve the pizza hot alongside the bottle of the week. Provide a corkscrew if needed, and appropriate glasses. For a single serving (happy hour combo) this pairing is intended for 2 people to share.

Enjoy: encourage pairing Margherita with a crisp, unoaked white or lighter red; pair Pepperoni with a fruit-forward red or fuller white depending on preference.

store-bought pizza dough (or pre-baked pizza crust)

all-purpose flour (for dusting)

tomato sauce (simple pizza or passata seasoned with salt and oregano)

fresh mozzarella, torn or sliced

fresh basil leaves

extra-virgin olive oil

fine sea salt

freshly ground black pepper

mozzarella, shredded or sliced

sliced pepperoni

red pepper flakes

grated Parmesan (optional)

bottle of house wine (white or red, 'wine of the week')

PIZZA + A BOTTLE

Blue Orange Creamsicle

Strawberry Vanilla Ice Cream

Side of Homemade Ketchup

Fries

Tempura Chicken Breast

Grilled Cheese

Make PIZZA + A BOTTLE Recipe in just 50m. margherita or pepperoni pizza + a bottle of white or red wine of the week

Pizza + A Bottle Recipe

Descriptors

Tasting Notes

Food Pairings

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