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An Italian pizza that historically could only be made in a wood burning oven using flatbread with only three ingredients; buffalo mozzarella cheese, red tomatoes, and green basil.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven....

A baked dish originating in Italy, which consists of a flat, round, crispy leavened dough covered with a layer of sauce and a layer of one or more toppings, such as meat, seafood, vegetables, and fruit, which is often topped with a layer of cheese.

A large, almost oval-shaped wooden or metal contoured sheet, which is used to hold a pizza when placing it into and removing it from an oven.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

A curved or circular cutting blade with a handle that serves as a cutting tool to cleanly slice pizza, lasagna, flatbread crusts, brownies, and other similar foods into smaller pieces.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground meats, pepperoni sausage slices, Canadian bacon, Italian sausage, seafood such as anchovies or shrimp, vegetables such as peppers, or fruit such as pineapple, may be added as a topping.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Most notably known as "Malbec". Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

Most notably known as "Malbec". A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal most notably known as Malbec, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Cabernet Franc". A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Most notably known as "Cabernet Franc". A grape varietal, used in the production of red wine, originating in the Loire Region of France.