with caramelised onions, sauté mushrooms, rucola and walnuts.
This is just to show that not all pizza comes smothered in tomato sauce and tones of gooey cheese. This was a good winter version with rich and rounded flavours. I won’t post a recipe as the crust wasn’t as nice as I wanted it.
This would pair real well with a German Kabinett Riesling with a little residual sugar though lots of people would probably go with a simple red such as a Barbera d’Alba or a Barbera d’Asti.
