Pizza marinara with tomato confit

The simplest and tastiest pizza to pair with a Barbera d’Asti La Lippa La Gironda served cold. A pairing that will surprise you.

Ingredients for 4 people:

For the pizza: 600g flour, 2g yeast, 10g salt, a trickle of olive oil and some 700g of water.

For the topping: 500g tomato purée, 2 garlic cloves, oregano, salt as desired, a generous trickle of extra-virgin olive oil, 100g tomato confit and fresh basil leaves.

Directions:

Mix the yeast into a little lukewarm water. Add in the flour, salt and oil and make a dough adding more water when necessary. Knead the dough for a good ten minutes and make a mound.

Put the mound of dough in a bowl, cover and seal it in plastic wrap and let it rise for two hours at room temperature and then keep in the refrigerator at 4-5°C for around 15 hours. After this take the dough out and divide it into equal portions (in this case four) and let the balls continue to rise for the next five hours at room temperature.

Prepare the sauce by cooking the purée with the oil and garlic.

To make the tomato confit bake, or cook in a pan, small tomatoes that have been cut in half, adding salt and a teaspoon of sugar. Bake for five minutes.

Roll out the pizza dough, spread out sauce on each pizza and top with the confit tomatoes and basil leaves.

Bake at 240°C for 5-7 minutes.

Wine to pair:

(edited by Stefania Vinciguerra)

Barbera d’Asti La Lippa 2019 La Gironda

Deep, dark ruby red color with purple hues. Youthful notes of red fruits, almonds and vinous honts to the nose. The taste is direct and tasty, with good freshness that allows a simple drink. Great drinkability.

Production area: the hill known as Il Bricco di Nizza and the hamlet. Chiesavecchia in the municipality of Calamandrana, where the old existing vineyards have been recovered and new ones have been planted.

Grape variety: 100% Barbera.

Production system: no chemical herbicides, no synthetic products, reduced consumption of environmental resources, manual management of every activity in the vineyard (from pruning to harvesting), minimal intervention in the vineyard and cellar, use of light bottles and ecological corks made of sugar cane. The aging is only in stainless steel, to maintain its young and lively taste.

Serving temperature: in summer, about 10-12°C.

Suggested food pairings: Perfect with bread and salami, it pairs with all first courses, risottos, pasta and also ethnic dishes. Ideal with pizza or a barbecue with friends. For something surprising, try with fish, especially in soup.

THIS RECIPE IS OFFERED BY LA GIRONDA

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