Aquí el Negro Sabbath pizza mit doppelt Ozzy, mehr Headbangerfoodism von John Hurkes gibt es bei Rice and Bread-Magazines Perfect Pairings

Ingredients: English banger sausage, smoked mozzarella, squid ink béchamel sauce, purple basil leaf, dulce lavender honey, and an authentic Mapledurham Watermill crust.

Álbumes: Black Sabbath’s Black Sabbath and Dominar of Reality – The original thick riff classics banging from la profunda ’70s.

Tasting notes: ¿Qué 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 “Soledad” 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.

Negro Sabbath pizza