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Because nothing is better than great food... except enjoying it with someone special!

OUR RECENT RECIPES:

Salty Sweet Pizza

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Who would have thought that brussles spouts make the ultimate pizza topping?!

Of course anything tastes good with prosciutto, garlic and cheese, but this little pizza is a great mix flavors in every bite. The sweet vidalia onion adds an extra level of sweetness that tastes absolutely wonderful with the salty prosciutto.




We suggest eating this with a smooth red. We recently discovered a great merlot that is a great blend of complex flavors yet still surprisingly smooth: Candor Merlot. It paired great with this pizza, even when we added a few red pepper flakes (as we do with almost every pizza)!

What you'll need:
-Pizza dough (as always, we cut the amount we get at our local bakery in half to have a ball about 3-4 inches in diameter)
-flour for rolling out dough
-1/4 cup of your favorite red sauce
-1/4 cup mozzarella
-1/8 cup shredded parmesan
-10 brussles sprouts, halved
-1/2 vidalia onion, sliced
-2 garlic cloves, minced
-4-6 slices prosciutto, chopped into smaller pieces
-2 tbsp. corn meal
-1 tbsp. butter
-salt and pepper to taste

What to do:

Preheat oven to 425ºF. Roll out pizza dough over flour. Sprinkle corn meal over pizza stone/pan and place dough over. Bake for 10 minutes or until browning.

Bring water to a boil in a medium saucepan. Blanch brussles sprouts for 1-3 minutes (until color brightens and sprouts can be easily pierced with a fork). Drain.

In a frying pan, melt butter over low heat. Add garlic and onion and stir for about 10 minutes (until onions start to look clear). Add brussles sprouts and salt and pepper and continue to stir a few minutes.

Spread sauce on baked dough. Add mozzarella and onion/sprout mix. Sprinkle on parmesan and then drop on prosciutto. Bake for 15-20 minutes or until cheese in bubbly.

Add red pepper flakes if you are feeling spicy! Enjoy

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