Pizza holds a special place in my heart. My introduction to this blissful delicacy happened when I was just a teething toddler. On family nights, my parents would take me to a wonderful Italian restaurant near Gimbel's in New York, where my dad worked. To keep me entertained, so they could enjoy their dinner, they would hand me a pizza crust that I would gum to death —and from that moment on, I was hooked. For those of you who are not from New York, Gimbel's was a department store similar to Macy's. The only reason Macy's is more well known is because they sponsor the Macy's Day Parade. Oh, and the finance people at Macy's are much better because Gimbel's no longer exists, and Macy's is still around.
Do I remember this early experience? Not a chance—I was barely a year or two old. But my parents fondly recounted the tale, which was corroborated years later by the waiter who had served us. My parents were regulars, and he often waited on their table.
Pizza is not only delicious but also practical. It's the perfect way to use up leftover vegetables and meats from your fridge. With a little imagination, you can create magical flavor combinations that leave your taste buds dancing.
Every year, my wine club gathers at a charming cabin nestled in the mountains of West Virginia for a three-day retreat. One of these nights is always reserved for pizza night. Did I mention that pizza pairs beautifully with wine? It's a match made in culinary heaven. Not only does pizza soak up some of the alcohol, softening the hangover the next day, but the creamy mozzarella used in many pizzas complements a variety of wines.
Some of our most memorable creations include the crab dip and grilled steak combo, chicken pesto pizza, Rueben-inspired pizza, and even a pear and Brie masterpiece. It is almost time for our weekend. I hope to have some new combinations for you to try. The pizza in the picture is just a basic mushroom and cheese. It is not the most creative nor the prettiest, but it was delicious.
Making pizza can be more than just dinner—it can be an activity that brings everyone together. This was especially true during the COVID era when spending quality time at home became a priority. And here’s a pro tip from our wine club’s resident pizza chef: use King Arthur flour for your crust. Trust me—her pizza is out of this world.
Here is a tip for me who believes there is no shame in taking short cuts. I say if it saves you time and sparks your creativity, it's not cheating—it's clever! There's something satisfying about taking a shortcut and still crafting something uniquely yours. Plus, the toppings are where the magic happens, right? Since I don't like to cook as much as I did before, Pizza especially using premade dough is now my go to dish to cook.
If you make pizza at home, please share if you have a good specialty pizza combination.
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