Reimagine International Beer And Pizza Day With A Spirited Touch On Your Pizza Toppings
Saucy, cheesy and filled with sumptuous toppings, the popularity of pizza simply cannot be quantified. A good slice of ‘za is often paired with a frothy beer whose fizzy, sweet flavours cut through the cheesy notes of the pizza, delivering a well-balanced food and beer pairing. It is no wonder then that there is an entire day reserved just to mark the sheer brilliance of this coupling.
And if you are hosting a party on this special day, one way to make things interesting would be to add just a touch of spirits to the toppings prepared to accentuate a pizza. Adding some vodka to the marinade while grilling chicken or a whisky glaze to BBQ duck can introduce depth and layered flavours into the toppings, which will in turn level-up the overall tasting notes of the pizza.
Read on below to know more about some of the recipes you can concoct by incorporating spirits into them for crafting pizza toppings complete with a touch of these deeply flavoured liquors:
Rum Grilled Chicken
Slow cook quarter cup of rum on an open flame with some brown sugar until the sauce reduces to a glaze and spread it onto the chicken grilled over an open flame. Bite-sized pieces of this chicken can be spread out on a pizza complete with other complementary flavours of sun-dried tomatoes, basil and blue cheese. The deep, caramelised flavours of rum introduce some earthy, tart and lightly sweet notes into the chicken which complements the pungent savouriness of the blue cheese topping.
Chicken A La Vodka
This is a very popular culinary preparation which involves cooking chicken in a sauce made from black pepper, paprika, onions and garlic. Use a tablespoon of Smirnoff Triple Distilled Vodka or any other premium vodka of choice, to deglaze the chicken and to introduce a crisp, slightly bitter tasting note into the recipe. This complements perfectly different herbs such as basil and thyme, which would go atop a pizza along with a tomato and vodka sauce and chunks of mozzarella.
BBQ Whisky Ribs
If you are barbecuing meat, a great way to caramelise it is to glaze it with a sauce crafted using top shelf blended Scotch and onions cooked in a pan to make a dark brown sauce. This will introduce some spicy, slightly smoky accents into the pork ribs which complement the charred smokiness from BBQ. Shred the meat before piling on top of the crust lathered in tomato basil sauce and plenty of mozzarella.
Also Read: 5 Sourdough Pizza Varieties And Cocktails To Pair With Them
Smashed Chicken With Gin And Sage
The botanicals of gin bring an herbaceous depth when combined with smashed garlic and sage, that form the foundation of flavour for chicken. Aromatic and flavourful flourishes aside, a butter emulsion enriches the flavour. Gin can also be added to the sauce for a brief cook at the end, to introduce a light, botanical flavour. This can go on top of a pizza featuring a pesto sauce base, topped with parmesan or feta cheese.
Tequila-Lime Prawns
For those who prefer seafood on their pizza, adding prawns infused with a lime-tequila dressing is a great way to add spirited nuance. Sauté prawns in olive, garlic and some chilli before deglazing the pan with blanco tequila. Reinforce fresh flavour with some lime zest and juice before spreading them on a thin crust with fresh tomatoes, mozzarella and coriander — lending a Mexican touch to the classic pie.
Key Takeaways
– International Pizza And Beer Day is all about paying a tribute to this enduring food-drink coupling.
– Add just a touch of spirits to the toppings to introduce depth and layered flavours into the pizza.
– Rum grilled chicken adds deep, tart, caramelised notes to pizzas. Chicken à la vodka brings a certain garlicky note that pairs well with mozzarella.
– A caramelised whisky and onion sauce can be used to glaze meat kebabs. Chicken cooked in butter and gin is excellent with a pesto sauce and parmesan base.
– For a Mexican touch, cook prawns in a tequila and lime sauce and spread them over a pizza base with fresh tomatoes, mozzarella and coriander.
*Drink Responsibly. This communication is for audiences above the age of 25.
