With summer right around the corner, Jack Daniel’s is unveiling a new line of whiskey. Jack Daniel’s Single Barrel whiskey collection is the newest release from the iconic distillery. America’s malt masters have created the single barrel series that include a bourbon, a rye, a barrel proof (an impressive 65% abv) and a bottled in bin 100 proof. To promote their new line, Jack Daniel’s has crafted delicious recipes incorporating their new lineup.
This pizza is one for those hot summer nights. Easy enough for you and your friends to whip up. Additionally, Jack Daniel’s gives the ideal cocktail pairing. Between the pizza and the cocktail, you’ll be able to serve the whole party and show off the robust flavors of Jack Daniel’s Single Barrel Select bourbon. The bourbon has enlightening notes of caramel and spice with the distinctive single barrel characteristics. This one of a kind bourbon can be enjoyed by anyone. Jack Daniel’s Single Barrel is breaking down the walls that have safeguarded people afraid to branch into whiskey. So, this summer, invite over your friends and crack open a bottle of Jack. You won’t be disappointed.
Flatbread Pizza w/ Pesto, Corn, Zucchini, Goat Cheese
2 ears corn, blanched, kernels removed
1/4 cup plus, 1 tbsp. extra-virgin olive oil
freshly ground black pepper
½ cup yellow squash, sliced into half moons
½ cup zucchini, sliced into half moons
2 1/2 cups basil leaves
1/4 cup pine nuts
2 cloves garlic, minced
2 large flatbreads, or store bought pizza dough, thawed (not sure yield of this
recipe, so may need to adjust)
semolina flour, for pizza dough
4 ounces goat cheese, crumbled
¼ cup basil, chiffonade
Preheat oven to 500 degrees F.
Blanch corn, cool and cut off kernels. Toss corn with 1 tbsp olive oil; season with
salt and pepper. Set aside.
In a large mixing bowl toss yellow squash and zucchini together with sprinkle of
salt. Set aside.
In a food processor, pulse basil, pine nuts, and garlic. With motor running, add ¼
cup olive oil and blend until smooth. Season with salt and pepper.
Stretch pizza dough and place on pizza peel spread with generous amount of
semolina flour to prevent sticking. Prebake in oven for 10 minutes until lightly
golden, pizza will not be cooked through yet.
Remove from oven and place zucchini, corn and goat cheese leaving a 1-inch
crust. Bake until cheese is melted, about 10 minutes.
Finish pizza with drizzle of pesto and olive oil. Garnish with chopped basil.
Basil Wrapped Chili Lime Mangos
Spiked Basil Sweet Tea