When matching food and wine - simply think of matching the strength of flavours and weight of the dish with the wine. Wine and food are meant for each other; each enhances and strengthens the experience of the whole. Consider whether a dish is ‘heavy’ or ‘light’ in nature - in general, look to pair a light-bodied wine to go with a light dish, a medium-bodied wine to match a fuller dish, and a full-bodied wine to go with a heavy dish.
Other factors to take into account when looking at pairing potentials is the foods acidity. Acidic dishes, like a Greek Feta salad or lemon-based sauce work well with wines that share a natural undertone of acidity (e.g. Riesling or a Pinot Grigio). While foods that lean to the sweeter side - tend to pair well with wines that are just a bit drier than the food they are to compliment (e.g. off-dry Riesling). Think about the flavours in a dish the same way you think about the flavours in wine - as families of flavours. If a dish has mushrooms, it has an earthy flavour; if it has citrus or other elements of fruit, it has a fruity flavour - and so on. Then consider which wines offer earthy flavours, fruity flavours, herbal flavours etc. Take notice of a foods texture that is similar to that of the wine - and wines whose intensity of flavour match.
So as my friends like to do - they set me a challenge and asked me to make some wine suggestions with a range of everyday Pizza’s - so here are a few to enjoy at lunch or dinner with good friends.

You are looking to compliment the subtle salty notes and oils in the flesh of the shellfish and seafood ingredients on the pizza.
So you need a bright wine, with good green fruit notes, light to medium in palate weight and having lively acidity to release the flavours in each new bite of seafood, along with any olives, herbs and tomato paste on the pastry base.
White Wine:
A Riesling, un-oaked Chardonnay, Sauvignon Blanc, Pinot Grigio, Pinot Gris and even a Chenin Blanc.
Red Wine:
Difficult to match as most red wines will over power the subtle fish notes, though a Rosé, light style Pinot Noir, Gamay or even a Beaujolais slightly chilled can pair well.
 
You are looking to compliment the subtle vegetable flavours and oils in the flesh and skin of the varied options and seasoning on the pizza.
So you need a bright wine, with good citrus fruit notes, with a light palate weight and having lively natural acidity to release the flavours in each new bite of vegetables, along with any olives, fresh herbs, oil dressing and tomato paste on the pastry base.
White Wine:
A Pinot Grigio, Albariño, Riesling, Vernaccia, Arneis, Sauvignon Blanc, Grüner Veltliner and also a Viognier.
Red Wine:
Difficult to pair as most red wines will over power the subtle vegetable flavours, though a Rosé, light style Pinot Noir, Gamay or even a Beaujolais slightly chilled can pair well.
 
You are looking to compliment and balance out the warmth of the spices and herbs that are infused with the other meat of fish ingredients used on the pizza.
So you need a smooth wine, with ripe sweet fruit characters, medium in palate weight and with soft acidity to release the flavours in each new bite.
White Wine:
A Gewürztraminer Pinot Gris, Sweet style Riesling, full flavoured Viognier and even a light style Dessert wine.
Red Wine:
A sweeter style Rosé, fruit forward Pinot Noir, Merlot, Malbec even a sweet style Shiraz and a Nero D’Avola can pair well.
 
You are looking to compliment the earthy characters from the mushrooms and herbs and seasoning used on the pizza.
So you need a subtle, well balanced wine, that has good fruit, light-medium in palate weight, hints of herbs and earthy notes, with soft integrated tannins and subtle to balance the pizzas intensity.
White Wine:
A lightly oaked Chardonnay or a Fume Blanc, or possibly a Grüner Veltliner can pair well.
Red Wine:
A light style Pinot Noir with subtle herbs and earthy noes, Tempranillo, Valpolicella and even a light Chianti can pair well.
 
You are looking to compliment the subtle texture and flavour of the chicken pieces, plus any creamy sauce and seasoning used on the pizza.
So you need a bright wine with good ripe fruit notes, medium in palate weight and with clean acidity or with subtle oak notes to release the flavours in each new bite.
White Wine:
A dry, full flavoured un-oaked or a lightly oaked Chardonnay, a Grüner Veltliner and Pinot Gris can also pair well.
Red Wine:
A light to medium style Pinot Noir, a Grenache/ Syrah blend, a light Rioja or Valpolicella can pair well.
 
You are looking to compliment and balance the rich, creamy textures and the saturated fats in the Mozzarella cheese used on the pizza and any basil and other seasoning used.
So you need a dry wine, with ripe fruit flavours, medium in palate weight and with lively acidity to release the flavours in each new bite.
White Wine:
A dry, well made oak aged or a barrel fermented Chardonnay; or even a quality Grüner Veltliner can pair well.
Red Wine:
A medium style Pinot Noir, a Grenache/ Syrah blend, a Primitivo, Valpolicella and also a Chianti can pair well.
 
You are looking to compliment and cured, salty notes and the fine fat content in the aged Prosciutto / ham and any other herbs and seasoning used.
So you need a lively wine, with good ripe fruit notes, medium in weight and with well integrated acidity, tannins and even subtle oak notes to release the flavours in each new bite.
White Wine:
A dry, lightly oaked Chardonnay; also a dry style Pinot Grigio, Pinot Gris and also a Grüner Veltliner can pair well.
Red Wine:
A medium style Pinot Noir, Grenache, Primitivo, Valpolicella, a light style Chianti and even a Merlot can pair well.
 
You are looking to compliment the popular mix of cheese, salami and olives and or peppers and other seasoning and olive oils used on the pizza.
So you need a full flavoured wine, with good ripe fruit characters, medium bodied, with good acidity and or subtle tannins and oak notes to release the flavours in each new bite.
White Wine:
A dry, lightly oaked Chardonnay; a dry style Pinot Gris, a Fume Blanc, or a quality Grüner Veltliner can pair well.
Red Wine:
A full flavoured Pinot Noir, G.S.M. blend, Primitivo, Valpolicella, a light style Chianti plus a Merlot or Malbec can pair well.
 
You are looking to compliment the strong, richer flavours and the fats in the chosen meats, sausage, salami and seasoning used on the pizza.
So you need a full bodied wine, with good ripe fruit flavours, medium to heavy in palate weight and with good well balanced tannins and oak notes to release the flavours in each new bite.
White Wine:
Can be difficult to match, but if Pork is used try a quality, well-made barrel fermented Chardonnay.
Red Wine:
A Cabernet Sauvignon, or Cabernet based blend, Syrah/ Shiraz, G.S.M. blends, Barolo, Chianti DOCG or a quality Rioja Reserva can pair well.