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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

Get directions

Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

More information


Caprese Pizza

Best paired with our Tempranillo 2017 Limited Release

Aromatic, medium bodied, and brimming with fresh plumy fruits, our Tempranillo 2017 Limited Release has plenty of drink now appeal however it also rewards cellaring for up to 5 years. A versatile food wine, perfectly paired with this Pizza Caprese recipe.


• 1 1/2 cups (355 ml) warm water
• 1 package (2 1/4 teaspoons) of active dry yeast
• 3 3/4 cups (490 g) bread flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/4 cup olive oil, plus extra for brushing

• 400 gm canned diced tomato, drained (juice discarded)
• 375 gm buffalo mozzarella (about 3 small), thinly sliced
• 100 gm cacciatore salami, thinly sliced
• 250 gm cherry tomatoes, halved
• 1 cup basil (loosely packed)
• To serve: extra-virgin olive oil


Step 1) Preheat oven to 220°C

Step 2) For dough, combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Step 3) Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.

Step 4) Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc.

Step 5) Spread canned tomato over bases, top with mozzarella and salami, then bake on heated trays, using baking paper for support, until golden and cooked through. Scatter pizza with cherry tomatoes and basil, drizzle with oil, season to taste and serve hot.