It’s criminal that October is almost half way over and there isn’t any mention of Octoberfest yet here at BirchBarn. Here to remedy that is a little story we like to call “Last Friday Night”. Most of the details we are about to share are true.
Long story short, since we aren’t much in the way of storytellers, the picture in fridge was a sad one. To sum it up; a generous bunch of prosciutto, random veggies at the end of their good days, a lump of potentially old pizza dough, and various remains of several cheeses. The saving grace of it all was serveral bottles of Harpoon Octoberfest.
Quickly turning to our friend Google, plus noticing one lone peach in the fruit basket, landed us at this amazing sounding and inspiring recipe. So we humbly share with you our delicious version below.
PROSCIUTTO PIZZA WITH HARPOON OCTOBERFEST CARAMELIZED PEACHES
SERVES: 3+ PREP TIME:15 MIN. COOK TIME:15-20 MIN.
INGREDIENTS
- 2 Harpoon Octoberfest Beers (1/2 beer to cook with, 1.5 beers to drink)
- 1/4 cup unsalted butter, plus a bit to melt and brush on the crust
- 1-2 ripe peaches, pitted and sliced
- 1/4 cup sugar
- 1 pizza dough
- 2ish cups mozzarella cheese
- 4 ounces thinly slice prosciutto
- 1/2ish cup ricotta cheese
- Enough arugula to garnish after pizza is removed from oven
INSTRUCTIONS
In a saucepan, add the delicious beer and take a sip, too. Heat over medium and simmer until the beer has reduced and the alcohol has cooked out, roughly 4-5 minutes. Take another sip of the beer – from the bottle, not saucepan!
Add the 1/4 cup of the butter to the saucepan with the beer, stirring until melted. Then add the peach slices and sprinkle the sugar on top. Toss it all together and caramelize those peaches for 8-10 minutes. Remove from stove and set aside.
Hope you’ve been preheating your oven to 415 degrees F and getting ready for some delicious pizza. Using the pizza baking implement of your choice(pan, stone, etc.) prepare your dough for being topped.
Brush a bit of the melted butter on your dough. Generously spread the mozzarella cheese on the dough, layering the prosciutto and caramelized peaches. Finish up this masterpiece by dropping bits of the ricotta directly on top of the other toppings.
Bake the pizza for 10-15 minutes; until cheese has melted and crust edges are crisp.
Remove from oven and top with arugula. Serve it up immediately on the BirchBarn board of your choice and be sure to pair this most delicious pizza with a Harpoon Octoberfest to properly enjoy!
