PEACH & PROSCIUTTO PIZZA PAIRED WITH BLOMIDON TIDAL BAY

MORRIS EAST RESTAURANT

morriseast.com

620 Nine Mile Rd., Bedford 5212 Morris St. & 1984 Vernon St., Halifax

BLOMIDON ESTATE WINERY

blomidonwine.ca

10318 Hwy 221, Canning

Peach & Prosciutto Pizza Paired with Blomidon Tidal Bay

SERVES 1

maple rosemary aioli 1 egg yolk 250 ml extra virgin olive oil 1 small lemon, zested and juiced 1 tsp pure local maple syrup 1 tbsp water 2 sprigs rosemary, chopped sea salt and fresh ground pepper, to taste

pizza 1 morris east pizza dough ball 1 local peach, cut in eighths and roasted 1/4 cup local goat cheese 3 slices prosciutto handful of local micro greens or arugula 1 sprig rosemary

MAPLE ROSEMARY AIOLI

1. Whisk egg yolk with maple syrup and rosemary in a glass bowl. 2. Slowly add oil to emulsify while whisking. 3. Add lemon juice and zest. Season with salt and pepper, to taste.

PIZZA

1. Preheat oven to 450F for at least a half hour. 2. Roast peaches for 15 minutes or until the edges caramelize. 3. Stretch out dough to form a 12” circle. 4. Top with a spoonful of maple rosemary aioli and neatly place peaches and goat cheese on top. 5. Add a bit of fresh chopped rosemary if extra. 6. Cook for 15 minutes. 7. Once out of the oven, top with fresh microgreens and prosciutto. 8. enjoy with a glass of Blomidon estate Winery Tidal Bay.

WINE PAIRING: BLOMIDON ESTATE WINERY TIDAL BAY

The vibrant fruit flavours and crisp acidity of the Tidal Bay are the perfect match to the creamy richness of the goat cheese and savoury taste of the prosciutto. The pear and rosemary aioli on the pizza are matched by a touch of sweetness in the wine, and will leave you wanting more of both!