BBQ’d Beer’d up Pizza

By August 15, 2014Blog, Food
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Beer and pizza go together like peas and carrots, and after slaving over a hot stove all year, summer is the best time to break out of your rut and mix things up a bit. When my fine friends at Branding & Buzzing approached me about cooking with beer it was a natural fit. Beer is my fave go to beverage all year long, and in summer I savour the flavour and relish any opportunity to not only drink the golden nectar, but combine it’s unique hoppy flavour and introduce it into many of my favourite recipes (stay tuned this winter for a beer based fondue!).

I snagged a six pack of Samuel Adams Boston Lager from my local Beer Store and got them straight into the fridge. I left one out to make caramelized onions as a savoury pizza topping, but of course anything goes with pizza so use whatever is seasonal and hopefully growing already in your garden (the cherry tomatoes, basil and oregano all came from chez Roach here).

I like a nice thick crust which lends itself well to the high heat bbq. Choose a big beer like the Boston Lager to bring out some of the natural yeasty flavours from the dough.

Pizza Dough

4 cups of flour (00 if you can swing it)
1 tsp yeast
1 tsp of salt
1 bottle of Samuel Adams Boston Lager

Hand mix in a big bowl making sure to rid the dough of any lumps. Cover on the counter with a tea towel draped over for about 8 hours to proof. Roll out with flour or corn meal and top with whatever is clever. Makes one large pizza, or two medium sized ones as I did here.

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Dough Ingredients

Caramelized Onions

2 large white onions sliced
2 tbsp of butter
2 tbsp of Samuel Adams Boston Lager
fresh sprig of thyme (remove woody bits)

Melt butter in a heavy bottomed pan (I am in a serious committed relationship with my Le Creuset). Add sliced onions, stir and cook on low heat. Once onions start to brown add beer and thyme. Continue cooking until the house smells glorious, usually about 30 minutes.

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Caramelized onions ingredients

 

With my trusty pizza stone preheating on the BBQ up to a blistering 650° F, I assembled the pizzas and got them cooking. Depending on your bbq, stone and size of pizza it should take between 5-8 minutes to cook. I topped these cuties with asiago cheese, caramelized onions, cherry tomatoes, oregano and prosciutto.

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Toppings

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About to go on the ‘cue

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Finished pizza pie

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half and half

What other recipes do you use beer to cook with? What’s your fave go to pizza toppings? My kids were amped to forage for herbs in our yard and came up with this dressed down half pepperoni half margherita concoction. I was amped to polish off the 6 pack. We all get what we want.

The nitty gritty- Yes I was compensated for this delicious post….but no I don’t ever post things that I won’t actually eat, or products/brands that I wouldn’t use. Samuel Adams Boston Lager is a tasty tasty beer that you can buy at your local LCBO or Beer Store.

Join the discussion 3 Comments

  • bobby says:

    Very cool! I love SA beer but usually just drink it…lol.

  • MKTM says:

    I am going to have to make this soon. I am hungry just reading and looking at the photos. Seriously a great idea. I never would have thought to mix those! Thanks Libby!

  • Dale says:

    I’ve never tried to use beer in my pizza dough but after these delicious shots I’m going to have to give it a try! Beautiful looking pie!

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