There's no gamble here. It's pure common sense. Everybody eats pizza and there's no better drink for pizza than red wine. Don't talk to me about colas. I'll make you feel 2 inches tall.
Pizza demands red wine.
I'd probably go with a fruity, mouth-wateringly acidic barbera as my first choice in pizza wines, especially if I'm topping my pie with some kind of meat. The acid in the wine will cut through the fat of the meat and also of the mozzarella beautifully, no doubt about it. But the price of barbera these days is out of line with a pizza supper. It makes no sense. That's why I'm finding pizza happiness with some delectable, and reasonably priced, sangiovese wines these days.