Dish: The Black Sabbath Pizza (photo: Chef John Hurkes)
Ingredients: English banger sausage, smoked mozzarella, squid ink béchamel sauce, purple basil leaf, sweet lavender honey, and an authentic Mapledurham Watermill crust.
Albums: Black Sabbath’s Black Sabbath and Master of Reality – The original thick riff classics banging from the deep ’70s.
Tasting notes: What is this pizza that stands before me? A slice in black which points at me. Just like the conception of heavy metal, the Black Sabbath pizza is cooked from scratch. The flour is stoner-ground and rises from the early ’70s. The 12” crust is pressed from an actual bread recipe written by an “Evil Woman,” the miller’s wife of the Mapledurham Watermill in England. Spinning like a record, Ozzy Osbourne’s legendary vocals cascade into a wood-fired wheel of flavour riffles. Would you like a “N.I.B.”ble? Finger-picking through each slice, Tony Iommi’s hand-crafted guitar solos resonate through “Wicked World” and march across heavy slabs of sausage in “Children of the Grave.” Shrouded in the creamy black sauce, Geezer Butler’s bass lines find “Solitude” under a blanket of delicious smoked cheese as Bill Ward’s drums stick to the honey and herb “Sweet Leaf.” As the pizza is finished and the beer bottles burn out, you’ll be left “Into the Void.” Soon the world will love you, sweet pizza.
2 Comments
Written like a rock music review! Pizza looks amazing!
Everybody should try the Black Sabbath burger at Kumas in Chicago - where all this started.