While home cooks and professional chefs have long used wine and spirits to elevate dishes, the market for alcohol-infused foods has dramatically expanded in recent years. Boozy hybrids now include exciting products such as wine-based ice cream, bourbon candy, and even Negroni pops.
Thus, it comes as no surprise that some chefs are now looking to include wildly popular hard seltzers in their culinary creations. Blaze Pizza, a franchise with more than 200 locations across the U.S., just announced that it will be rolling out a White Claw pizza crust for one day only on June 18.
Created by Executive Chef Brad Kent (also known as the “Pizza Whisperer”), the limited-edition recipe includes a splash of Mango White Claw in the creative crust. Blaze is offering the infused crust for any pizza on its menu, though Chef Brad’s preferred build includes red sauce, mozzarella, pepperoni, red bell pepper, pineapple, jalapeño, and arugula.
The White Claw crust can only be ordered in-restaurant — sorry to all the online-savvy hopefuls out there — so be sure to peruse the 50-plus participating locations here.
Can’t find a Blaze Pizza location nearby? Consider making your own pizza crust at home, swapping out the water for hard seltzer. If nothing else, the boozy experiment could confirm whether there are at least “laws” when baking with Claws.
