Pizza dough

Recipe: Prosciutto, Parmesan and Apple Ale Pizza by Harvest and Wild

That was a long title to type out.

I subscribe to the Nova Scotia Community Haul subscription box (you should check them out) so each month I get 4-5 items that are 100% made in Nova Scotia. It can be anything from food to art to craft. I love it- it’s the best day of the month when it arrives.

Going forward into 2022 I’m going to try to show off some of the neat things I get- especially the food (a lot of the “stuff” gets re-gifted) beyond just my story on Instagram.

For December I received a few really amazing products including a shawarma spice, Turkish coffee and Apple Ale chutney which lead me to some great conversations with the business owners (or at least the well educated social media managers who run their Instagram.) Today I’m blabbing about making the Prosciutto, Parmesan and Apple Ale Pizza by Harvest and Wild using their Apple Ale Chutney.

The provided recipe was pretty straight forward:

Pizza dough

8-10 slices of Prosciutto

1/2 a ball of fresh mozzarella

125ml (conveniently the size of the jar from the box) of Harvest and Wild Apple Ale Chutney

Fresh Parmesan for grating (I used dry since that’s what I had)

Arugula for garnish

Anything with cheese and arugula I’m going to be excited to try out. I really enjoyed the flavor of this recipe because it was unique. The scent of the chutney reminded me of an apple pie and the prosciutto and cheese brought a savory contribution to the meal.

I don’t know if I would make it again, but I will enjoy this entire pizza over the next week. I recommend it to anyone looking for something different!

Recipe: Pizza Dough

This recipe is a classic, easy and versatile recipe. In a pinch I’ve even used it to make pretzels and rolls but since it doesn’t have a lot of flavor on it’s own it’s best used as a pizza dough.

The below recipe will make you 2-12” pizza’s worth of dough, have fun with it. Make garlic fingers with the second, live your life to the fullest!

Pizza Dough

2 Tbsp dry active yeast (or 1 3/4 Tbsp of instant yeast)

2 cups of warm water

1 tsp sugar

4 (ish) cups of flour

2 tsp salt

4 Tbsp (or 60ml) of vegetable oil

  1. Dissolve yeast in the warm water and sugar and let ferment for a few minutes. (You can skip this step if you’re using instant yeast.)

  2. Mix the yeast mixture, flour, salt, and oil in a mixer with a hook attachment or fold it together with a fork.

  3. Once all the ingredients are combined, knead dough for 2-3 minutes, place back in the mixing bowl, cover with a clean dish cloth or bees wax wrap in a sunny/ warm spot for 30 minutes until the dough doubles in size.

  4. Punch down the dough and divide into 2 equal pieces. Press into greased pizza pans.

  5. Preheat oven to 425 degrees Fahrenheit. Once the oven is up to temp I like to pre-bake the crust for 5-10 minutes before adding the toppings. This ensures it’s crispy when it comes out.

  6. Add your desired ingredients and bake for 15 ish minutes. Time can vary depending on ingredients so be sure to watch your pizza carefully.