Crispy Prosciutto and Arugula White Pizza/New Belgium Tartastic/The Hazytones “The Hazytones”

 In Pizza, Pork, Recipes, Sour

We threw together a homemade pizza night for New Years and the highlight was this white pizza topped with two types of Italian cheeses, crisp prosciutto, a tart arugula salad and a drizzle of raw honey.   We started with a homemade crust that we topped with white sauce made with olive oil, a bunch of Bootlicker and parmesan cheese.  We then covered the crust with mozzarella and asiago cheeses and slices of pre-broiled prosciutto. The baked pizza gets topped with the arugula salad some grated parmesan and a drizzle of raw honey.  This light and crisp pizza got paired up with an equally light and crisp sour, Tartastic from New Belgium.  To round out the evening, the tunes were provided by Montreal’s The Hazytones and their killer brand of retro-psychedelic rock and roll.

Crispy Prosciutto and Arugula White Pizza – If you’ve got a homemade pizza dough recipe, go for it; if not store bought is fine.  We’re using our homemade dough which is one of the few recipes we don’t share on our pages.  Once the dough is made, we can switch gears to the white sauce.  In a small bowl we combine a 1/2 cup of olive oil with a heaping tablespoon each of Bootlicker and grated parmesan.

Next up comes the prosciutto.  Since the prosciutto will continue to crisp as the pizza is cooking, we’re only going to par-broil the thin slices now and then let them finish crisping up on the pizza.  On a cookie sheet we’ll place 8-9 thin slices of prosciutto on a cookie sheet and bake them at 375 degrees for 1o minutes until slightly crisp.

Now we can start on building the pizza.  We work out the dough into a 12″ circle then brush the Bootlicker sauce on the dough.

Now we start on the cheese.  It’s all about balance here, since we’ve got a thin crust and a thin layer of sauce, we want to keep our cheese layer thin as well starting with a paper thin Mozzerella that we spot layer around the crust and about 1 cup of freshly shredded Asiago that gets scattered on top.

Now the partially crisp prosciutto goes on top in an even layer and the whole thing goes into a 425 degree oven for about 15-17 minutes until the cheese is melted, both the crust and cheese are golden brown and the prosciutto is really crisp.

We’re ALMOST ready to eat this, just a couple more steps.  To compliment the salty pizza we’re going to whip up a sweet and sour arugula salad.  In a large canister we place 1 thinly sliced sweet onion with a package of baby arugula.  To this we add a quick homemade dressing made with 1/4 cup of olive oil, the juice of 1/2 of a lemon, a tablespoon of Bootlicker and a drizzle of raw honey.  Pour the dressing over the vegetables and shake well.

Scatter the dressed salad over the pizza and sprinkle with more grated parmesan.

The final step is to cut into slices and drizzle raw honey over the slices right before serving.  We almost always opt for red pizzas but this pizza was up there with one of the best pizzas we’ve ever had, red or white.  It was the perfect combo of salty/sweet and an absolutely perfect pie.

New Belgium Tartastic – This beer came in a New Belgium sampler pack and, to be honest, was the beer we were least excited about trying.  We figured it’d wind up in a recipe somewhere (our favorite use for those fruity/seasonal beers that breweries sneak into their sampler packs) but when we decided to make this pizza we also quickly realized we didn’t have a new beer to feature it with. By default this beer became the beer we paired the pizza with.  Tartastic pours a hazy yellow and quite bubbly with a thin wispy head.  The aroma is fittingly tart and refreshing.  The flavor is actually quite tasty; light and crisp tasting more like a lemon/lime soda just not as sweet.  Sour beers normally aren’t our thing but this was really good and was great easy drinking fit for the pizza.

The Hazytones “The Hazytones” –  There may not be a more suitable name for a band in the history of band names than The Hazytones for this Canadien trio.  Their smoke-filled, made for the blacklight style of fuzzy psychodelic garage rock is just about the definition of a hazy tone. This self-titled album is killer from start to finish and is best enjoyed cranked up loud.  The opening track “Light of the Day” takes the high speed energy of the Datsuns, slows it down to a still very groove oriented sludginess and covers it in a doomy layer of darkness.  “Fool’s Paradise” is a clinic in loud guitar rock anthems recalling early Grand Funk in its sheer loudness and heaviness.   The best track on the album is the incredible “Free From Your Spell”, which, after the first 20 seconds we had already added it to our quintessential Stoner Rock BBQ playlist.  The one we play at every show we are a\t, every BBQ, whilst driving; this collection of tunes are on almost all the time no matter what we’re doing.  The vibe is early Alice Cooper, before the shock rock days.  It’s got that same Alice drawl in front of an awesome early 70s metal background.  On “Children of the Universe” the dark organ makes its appearance in fine Spooky Tooth form with harmonies that harken back to the trippiest of the late 60s psychedelic rock.  There’s a palpable eerie doominess that emanates from the opening chords of “Day of the Dead”.  Despite its trudging tempo, it’s still an insanely heavy yet catchy tune.  “Kill to Survive” combines the punk metal vibe of the first two Maiden albums with tinny speed metal of “Kill Em All” especially with the Hatfield-Like vocals.  The tone slows back down considerably on “Living on the Edge”, the darkest tune on the album.  “Moonstruck” closes out this incredible album in fine form with yet another killer track that is one of the best on the disc.

 

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