Classic indulgence – for pizza and mushroom lovers
Wine with food reveals its great strength with Pizza Funghi: the combination of a juicy, thin pizza base, aromatic tomato sauce, melting mozzarella and freshly fried mushrooms stands for Mediterranean feel-good cuisine that will delight every connoisseur. The interplay of wine and food not only brings the umami and spiciness of the mushrooms to the fore, but also integrates the light acidity of the tomato sauce and the creamy, mild aroma of the cheese. Classically Italian and yet always open to new interpretations, Pizza Funghi is uncomplicated, vegetarian and yet particularly aromatic – an everyday classic and a moment of pleasure for every day. Combined with a suitable wine accompaniment, it becomes a high-level dining experience.
Ideal wine accompaniment: Bardolino DOC (Veneto, Italy)
Bardolino DOC from Veneto is a light, playful red wine with a fresh cherry note, delicate raspberry aromas, subtly spicy herbs and fine floral notes. As if made for pizza funghi, Bardolino offers an animating acidity, little tannin and a digestible, soft fruit that elegantly absorbs the umami power of the mushrooms with its earthiness. The vital red-fruity aromas harmonize with the tomato sugo, while the low alcohol content never weighs down the dish. The floral and spicy nuances pick up on the herb-intensive facets of the pizza topping and sugo. All components remain clearly recognizable in the interplay, the wine carries the aromas, cools the palate and acts as a fresh counterpart to the melting cheese and juicy mushrooms – classic, straightforward and served with a modern light touch.
Further wine recommendations for this dish
Barbera d’Asti DOCG (Piedmont, Italy)
Barbera d’Asti shines with intense sour cherry, blackberry and a lively, noticeable acidity. This structural freshness brings freshness and lightness to the interplay with pizza funghi. Barbera elegantly underlines the tomato sauce, absorbing its acidity and enveloping the earthy mushroom aromas, while the subtle fruit melts into the melting cheese in the aftertaste. The naturally low tannins make Barbera an easy-drinking but never boring recommendation for pizza – even on warm evenings.
Pinot Noir QbA (Baden, Germany)
The Baden Pinot Noir shows fine fruit aromas of raspberry, strawberry and cherry, complemented by light herbal spice and a restrained, elegant body. This complexity harmonizes perfectly with the creamy richness of the mozzarella and the delicate, velvety umami of the mushrooms. Its elegant freshness and delicate minerality balance the tomato sauce, while the velvety tannins absorb the topping in a balanced way without becoming dominant – a playful, modern pairing.
Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico brings distinctive, animating acidity, aromas of sour cherry, violets and a spicy, herbal-earthy note. It captures the smooth spiciness of roasted mushrooms as well as the Mediterranean scent of the sauce. Its freshness freshens up the pizza after every bite, while the tannins are so well integrated that they dominate neither the cheese nor the mushrooms. The result is a deliberately Italian moment of pleasure with more depth and a classic character.
Lagrein DOC (South Tyrol, Italy)
Lagrein impresses with dark forest fruit, soft but present tannins and striking freshness. This combination provides structure and depth without weighing it down, especially with hearty mushroom pizzas with lots of cheese. Its balsamic notes emphasize the roasted aromas of the mushrooms, while the fruit charmingly absorbs the tomato topping. A wine for anyone who likes pizza funghi to be more powerful and darkly fruity.
Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
Cerasuolo d’Abruzzo, a rosato from Montepulciano, offers blossoming cherry notes, lilac, redcurrant and mineral freshness. Its light structure and delicate acidity make Pizza Funghi wonderfully uncomplicated. As a cool rosé, it emphasizes the freshness and spice, combining with tomatoes and fried mushrooms to create a summer highlight – ideal when lightness is also required in the glass.
The recipe:
Pizza Funghi
Cooking utensils
- 1 Backblech, Pizzastein oder Ofenschieber
- 1 Teigschüssel
- 1 Messer
- 1 Schneidebrett
- 1 Löffel
Ingredients
Pizzateig:
- 200 g Weizenmehl Typ 00
- 5 g frische Hefe
- 125 ml lauwarmes Wasser
- 8 g Salz
- 1 EL Olivenöl
- 1 Prise Zucker
Belag:
- 120 g passierte Tomaten oder stückige San-Marzano-Tomaten
- 100 g frische Champignons
- 50 g getrocknete Tomaten optional
- 150 g Fior di Latte oder Mozzarella
- 1 kleine Zwiebel
- Frisch gemahlener Pfeffer etwas Salz
- 1 EL Olivenöl
- Frische Petersilie oder Basilikum
- Oregano trocken oder frisch
Preparation
Teig & Vorbereitung:
- Hefe mit Zucker im lauwarmen Wasser auflösen, 10 Min. stehen lassen.
- Mehl, Salz und Öl mischen, Hefewasser zugeben, kneten bis ein glatter Teig entsteht.
- Teig abgedeckt 60–90 Min. gehen lassen.
- Backofen inklusive Stein auf 250–280°C vorheizen.
Belag:
- Champignons putzen, in Scheiben schneiden, nach Belieben vorab in Olivenöl anbraten für mehr Aroma.
- Zwiebel fein würfeln, getrocknete Tomaten klein schneiden.
Pizza belegen:
- Teig auf bemehlter Fläche rund ausziehen (ca. 28–30 cm), auf Papier oder Schieber legen.
- Mit Tomatenmasse bestreichen, Mozzarella, Pilze, Zwiebel, Tomaten, Oregano belegen, salzen und pfeffern.
Backen:
- Pizza im heißen Ofen ca. 10–12 Min. knusprig backen.
- Vor dem Servieren mit frischer Petersilie/Basilikum bestreuen.
Empfohlene Beilagen:
- Blattsalat mit Balsamico
- Antipasti-Gemüse
- Bruschetta mit Tomate und Knoblauch
