Born and raised in Mexico, Chef Fernanda Peimbert fell in love with food through cooking with her family at a young age. She jumped into the culinary world in San Diego, where she studied French culinary techniques at the California Culinary Arts Institute. 

Chef Fer has prepped her favorite pizza recipe to pair specifically with the Nomadica Red — be sure to have it on hand for the perfect weekend supper treat.

Ingredients

Pizza Dough
2-2 ⅓ cups all-purpose flour OR bread flour divided 
1 packet instant yeast (2 ¼ teaspoon)
1 ½ tsp sugar
¾ tsp salt
⅛-¼ teaspoon garlic powder and/or dried basil leaves
2 TBS olive oil + additional
¾ cup warm water (175ml)

Pizza Sauce
14oz San Marzano Pizza Sauce

Toppings
Mozzarella cheese
Grated parmesan cheese
Extra virgin olive oil
Kumato tomatoes
Sun Gold tomatoes
Sunset Wild Wonders tomatoes

How To Make It

1. Follow any simple pizza dough recipe. We love this one from Sam at Sugar Spun Run. An electric stand mixer is preferred for making homemade pizza crust, but you don’t *NEED* it. You can simply mix and knead the dough by hand.
2. Add toppings
3. Bake at 425F oven for about 15 minutes.