Recipes From the Wine Club – Barbeque Pizza & Moscato

Winter calls for cozy nights indoors, but if you are like me and can’t get enough of the barbecue, you too will be outside, complete with jacket, flashlight and dog, who sits patiently, waiting for something (anything!) to fall from the grill.

Mind you, this is Southern California and it doesn’t get too cold, but I’m sure that if I was in a colder area, I would have to set up a portable grill indoors just to keep the barbecued taste in my meals. Whether you are grilling indoors or outdoors, I have a barbecue recipe I have to share with you: Barbecued Pizza!


  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 2 red bell peppers, diced
  • 1 pre-made pizza crust
  • ½ cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup soft goat cheese
  • ½ cup grated parmesan cheese

Toss bell pepper, olive oil and balsamic vinegar together and roast on a baking sheet in a 350 degree oven for about 20 minutes. This softens the peppers just enough and gives them a lovely sweet taste.

Shape pizza dough into a circle or rectangle. Smooth marinara evenly on dough and top with cheeses. Top with bell peppers. Heat grill to about 300-350 degrees. Place pizza on an oiled piece of foil and place on barbeque for 20-25 minutes, watching it closely to look for a crunchy crust and melted cheese. I rotate the pizza around one time to ensure all sides are cooked evenly. The result is delicious and pairs perfectly with the 2010 Moscato.

Lindsay Neumann, Wine Club

What is your favorite food to cook on the grill?

Posted by , January 6, 2012 No comments

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