Perfect Your Pizza

For his new cookbook, “Joy of Pizza,” he teamed up with fellow New Jersey native, Katie Parla, a Rome-based food writer and culinary expert, to deliver a gorgeously photographed, methodical encyclopedia of all things pizza. We’ve compiled some of our favorite, easy-to-execute tips to immediately improve your pizzas.

Spokane, WA

Thick focaccia-like crust (the traditional pizza dough in the Sicilian region) is the perfect vessel for an array of fresh California produce. One of Sicily’s most influential dishes; Caponata, takes center stage as both sauce and topping. The brininess of the capers and olives mixed with the creaminess of eggplant and the sweetness of tomatoes and golden raisins are only tamed a bit by the creamy burrata and whole milk mozzarella cheese. That makes way for the Diamond Collection Rosé to add back a bit more of a punch by celebrating the crisp and natural acidity. Once the pizza is baked, it’s topped with grated parmesan, fried capers and a chiffonade of fresh basil. This pie begs to be eaten with a great glass of wine (as most great Italian food does), and I can’t think of anything better than Coppola’s Diamond Collection Rosé of Pinot Noir.

• Pair with DIAMOND COLLECTION ROSÉ

Chester County, PA

My Philly Style Porchetta Pizza is inspired by my favorite sandwich; the famous Philadelphia broccoli rabe and provolone porchetta sandwich made by DiNic’s in the Reading Terminal. The old world Italian flavors of both the sandwich and my pizza pair well with the refreshing acidity of Coppola Diamond Collection Pinot Grigio.

• Pair with DIAMOND COLLECTION PINOT GRIGIO