Red Wine Sausage, Mozzarella & Red Onion Pizza

Pair with Estate Cabernet Sauvignon

Yield: 2-4


  • 1 (8 ounce) portion of pizza dough
  • 2/3 cup tomato sauce
  • 1/2 pound pork sausage
  • 4 tablespoons Ridge Estate Cabernet Sauvignon
  • 3 cups shredded mozzarella
  • 1/2 cup sliced red onion, thinly sliced

Pizza Dough:

  • 1 tablespoon active dry yeast
  • 2 cups warm water
  • 3 tablespoons olive oil
  • 5 cups all purpose flour
  • 4 teaspoons salt
  • 1 tablespoon sugar (optional)

Tomato Sauce:

  • 1 16 oz can whole peeled tomatoes (preferably San Marzano)
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoons salt



  1. Dissolve yeast in water in mixing bowl and let sit for 2 minutes to bloom. Add olive oil, flour, and salt on top.
  2. Mix dough with dough hook on lowest setting for 5 minutes. Dough should come together into a ball. If it sticks to the sides add small handfuls of flour while mixing. If it’s too dry, sprinkle water into dough mix until looks looser.
  3. Let rise then divide into 6 equal portions (8oz each) and roll into tight balls to let rise again.
  4. Once they’ve risen, they’re ready to open and use. Open onto well floured pizza paddle.


  1. Puree tomatoes with all other ingredients in a food processor, blender or with a wand.
  2. Taste and adjust for seasoning as necessary.


  1. Mix the pork sausage with the red wine to fully incorporate.
  2. Ladle 2 ounces of tomato sauce onto open pizza dough, then add ½ cup shredded mozzarella and 3 ounces of red wine sausage and several strands of red onion.
  3. Bake in 500 degree oven for 12 minutes. Slice and serve.

Recipe courtesy of Pizza Politana


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