This Bruschetta pan pizza was well baked for a crisper crust to make for easier handling while at the last of the 101 wine tasting classes that my good friend Bridget O'Malley of Gates Circle Wine and Liquor of Buffalo, NY lead this year. The pizza dough recipe can be found in the Pizza by Demeter post. The basil and oregano were from my garden and the tomatoes and garlic from our local farmer's market.
I made this to pair with the 2009 Bechtheimer Stein Gewurztraminer "Spatlese". Served chilled, this under $15 wine has a light golden hue and is a blend of sweet tropical, ginger, and spice flavors that pairs well with Asian dishes, desserts, and this pizza.