100 Favorite Dishes, No. 11: Prosciutto Pizza at Pie Tap

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. When Pie Tap opened last month on Oak Lawn Avenue, it brought two much-needed things to the Design...

By Beth Rankin

September 3, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

When Pie Tap opened last month on Oak Lawn Avenue, it brought two much-needed things to the Design District: excellent pizza and the option to have that excellent pizza, along with beer or wine, delivered right to your door.

Thanks to two $30,000 ovens and a 96-hour dough-making process, Pie Tap's dough has a beautiful crunch with the tiniest hint of bready chewiness. There are a few stand-out pies on the pizza menu — like the clam pizza, with fresh clams, Calabrese peppers and a cream sauce — but one pizza in particular hit all the right notes.

Pie Tap's prosciutto pizza comes piled high with La Quercia prosciutto, arugula, Parmigiano-Reggiano and creamy house-made ricotta. A drizzle of balsamic, a sprinkling of pistachio for added crunch, some medjool dates for sweetness — this pizza hits all the right notes. The fact that we can have it delivered with a six-pack of cold beer is just icing on the pizza cake.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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