Back to basics with this dish: The best overall food wines for "over all" foods (see definition of "pizza") are whites, pinks and reds that combine snap-to-attention acidity, moderate or low plushly rendered tannins and alcohol levels in the 12-13 percent range.
That includes an enormous variety of wines from many places on the globe; these three suggest themselves but also point more importantly to the types of wines they are. The preparation also hearkens to Greece, Italy and Provence and, so, the wines hail from there as well.
The food: Grilled tomato and olive pizza
Combine 1/2 pint grape tomatoes, halved; 1/2 red onion, thinly sliced; 2 tablespoons olive oil; and 3 tablespoons each chopped kalamata olives and sun-dried tomatoes. Brush both sides of a 12-inch round of pizza dough with a little olive oil. Place dough on a hot grill; cook until puffy, about 2 minutes. Turn over, cook 2 minutes. Move crust to a cooler part of the grill; top with the tomato-olive mixture. Sprinkle with chopped parsley and 1/4 cup shredded fontina. Cover grill; cook until cheese melts. Sprinkle with Parmesan. Cover; cook until cheese melts. Makes: 3 servings
2012 Nasiakos Moschofilero, Mantinia, Greece: Wafting aromas of rose water, lemon/lime and white peach echo in flavor on the tongue; supercrisp, refreshing acidity, just delicious. $15
2011 Nals Margreid Schiava Galea, Trentino-Alto Adige, Italy: A dry, moderately tannic red, medium weight in body and designed to go with outdoor eats because it can take a slight chill. $13-$15
2012 Bieler Pere et Fils Rosé, Coteaux d'Aix-en-Provence France: Like watermelon and wild cherry made liquid, with tangy acidity for cleanup of anything remotely resembling Provencal food; mostly grenache and syrah. $11-$12
— Bill St. John, special to Tribune Newspapers