For some reason, I decided that I wanted arugula all week for my salad lunch. By Wednesday I was sick of arugula salad. So I had a ton of arugula left over that needed to be used and one very important question:
What the heck does arugula go with other than salad?
Apparently that answer is pizza.
Now will my creation pair well with a Watermelon Lime Ale or will I have a new reason to be annoyed with arugula? Let’s find out!
Watermelon is not the first fruit that comes to mind for brewing with a summer beer (actually I never would have thought to mix beer and watermelon in general), but the bottle art for New Belgium’s Juicy Watermelon is eye catching. I’ll be honest, I wasn’t entirely sure what to expect from this beer. Would it be watery like the melon or would it be in your face with flavor like limes are? Only one way to find out…
Style: Watermelon Lime Ale with 5.0% alc/vol
Color: light orange amber
Aroma: Hints of lime and watermelon
Taste: It’s refreshing and has a slightly sweet candy watermelon undertone. I just can’t find the lime.
Level of Recommendation: Nice early summer beer for the fruit and beer fusion fans.
What you’ll need:
- Ready to bake whole wheat pizza dough
- Mozzarella cheese (shredded)
- Goat cheese
- 1 small can of tomato sauce
- 2-3 small tomatoes
- Olive oil
- 1/4 lemon juice
- Red pepper flakes
Preheat your oven to 425°F. While the oven is heating up, roll out the pizza dough on a flat surface that has been coated in flour. (It’s probably helpful if you have a rolling pin – since I don’t own a rolling pin I used a round measuring cup). Once the pizza dough has been rolled out to the desired thickness, transfer onto a pizza stone or a sprayed baking sheet.
Spread a few spoonfuls of tomato sauce onto the rolled pizza dough. Sprinkle on the mozzarella cheese until tomato sauce is covered. Spread the prosciutto, thinly sliced tomatoes, and goat cheese around the pizza.
Place in the oven for 7-9 minutes or until the crust is starting to brown and the cheese is bubbling.
While the pizza is cooking, toss the arugula with the lemon juice, olive oil, salt, pepper, and crushed red pepper flakes. Once the pizza is out of the oven, spread the arugula mix on top of the pizza.
It all tastes very refreshing. It’s full of flavors, though the goat cheese may at times be a little in your face, the arugula adds the right amount of bitterness. The saltiness of the pizza helps to bring out more of the lime flavor in the beer (found it). Adding in the red pepper flakes adds a nice extra kick of spice.
Level of Recommendation: A fun late spring early summer meal. I’d also try grilling this one if you can.