Come Over October: Pizza, Pinot & Good Company

A cozy fall gathering with razor-thin mushrooms, creamy white sauce pizza and Pinot Noirs built for sharing.

There’s something special about October.

First, the crisp air sharpens the senses. Later leaves tumble into shades of gold and kitchens call out for warmth, flavor and company. That’s the spirit behind Come Over October. A casual gathering where the door is always open, the pizza oven is fired up, and glasses of Pinot Noir are ready to be poured.

The star dish: a white sauce pizza with prosciutto, mushrooms and arugula. Simple in ingredients, but layered with flavor. The white sauce starts with heavy whipping cream simmered gently with garlic, a touch of butter, salt, pepper and a snowfall of freshly grated parmesan. It’s rich, silky and just indulgent enough to anchor the pie. Over the sauce goes a cheese blend that deserves some attention: three parts whole milk mozzarella for its classic melt and pull and one part muenster for its subtle tang and creaminess.

Then come the toppings, each one playing a role in building balance. The mushrooms are sliced razor-thin, I want you to see through them, so that they crisp delicately in the oven while lending their earthy depth without weighing down the pie. Thin ribbons of prosciutto curl slightly as they bake, adding a savory, salty bite.

When the pizza comes out, it’s crowned with a fresh handful of arugula, lightly dressed with olive oil, lemon, salt and pepper. That peppery freshness and citrus lift turn the pizza into something both hearty and elegant.

It’s the kind of food that makes you pour a second glass, lean back and laugh a little louder with friends. Because in October, when the nights feel cooler and the meals a bit cozier, nothing matches better than Pinot Noir. Mushrooms and Pinot have long been considered one of wine’s great love stories, and the wines for my Come Over October show you why.

First up is the Foxen John Sebastiano Vineyard Pinot Noir, a wine with roots in the Sta. Rita Hills. It brims with energy. Bright red cherry cranberry, and a hint of dried herbs. There’s a savory, almost coastal quality that latches onto the mushroom’s earthiness while the acidity cuts through the richness of the cream sauce. It’s a wine that keeps each bite feeling as fresh as the first.

Next is the Hirsch Bohan Dillon Pinot Noir, sourced from three of Hirsch’s western Sonoma Coast sites. This one carries a bit more structure, with darker fruit. Black cherry and plum with a backbone of minerality. A whisper of forest floor and spice echoes the thin-sliced mushrooms, while its lively acidity balances the prosciutto’s salt and fat. Hirsch has always made wines that taste like where they’re from, and here, that wild coastal energy sparks against the pizza’s rich foundation.

Rounding out the trio is the Three Sticks Price Family Estates Pinot Noir; polished and expressive. This wine leans toward elegance: lush red berries, baking spice and a silky texture that glides across the palate. It’s the Pinot that elevates the dish, linking the cream, cheese and arugula into a seamless experience. Think of it as the conversation wine. The one that lingers as the plates empty and the stories stretch late into the night.