It’s no secret that I love cooking with beer, and ironically, one day while Rob and I were enjoying some beer cheddar risotto I received an email, that I was able to check on my handy iPhone while eating, from Foodbuzz asking for submissions to be a Foodbuzz/New Belgium Brewing Company Tastemaker. Yes please! I didn’t expect to be selected as I’m sure numerous people submitted for the opportunity but lo and behold I was selected.
While debating what to make I couldn’t decide between a dessert or main course. One day while craving pizza I had an inspiration that a pizza dough made with beer would be fantastic. (But trust me, I have plenty of dessert ideas rattling in my brain to try out with beer!) Knowing that I really wanted to take advantage of grilling season I chose a Spring seasonal beer (New Belgium Mighty Arrow Pale Ale) to complement and not overpower the pizza. Plus, I wanted to grill the pizza (my favorite way to prepare pizza) and seasonal beers just go hand in hand with grilling, in my opinion.
Mother Nature finally decided to clear up enough to allow me to grill my pizza (though just barely as I was racing the clock trying to beat what turned in to a hail storm and tornado in the area). The subtle flavor of the beer was fantastic, and though I didn’tget to enjoy a beer with the pizza (considering I’m almost 8 months pregnant) Rob did and he said the lighter beer really complemented the pizza, my exact expectation.
Considering I love to cook with beer I’m sure I’ll be trying this again with another beer (especially this summer when I can enjoy a beer to go with it) and I’m already thinking that Fat Tire Amber Ale would go great as well. And, PS – Rob and I both agree that this dough would make great bread sticks!
Beer Pizza Dough
2 1/2 cups AP flour
1 1/2 cups Semolina flour
1 teaspoon garlic powder
1 1/2 tablespoon Parmesan Cheese
2 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups room-temperature New Belgium Mighty Arrow Pale Ale
Mix and knead all ingredients until a smooth, soft dough ball is formed.
Cover the dough and allow to rise for 30 minutes – 2 hours.
Preheat grill to medium high heat. Divide dough in to 2-4 equal sections, determined by how big you want your pizzas (I like grilling smaller pizzas so I divided in to 4 and froze 2!)
Shape each piece in to a thin round, size depending on how many pizzas you’re making. Sprinkle a pizza peel or non-rimmed cookie sheet with Semolina flour and place each dough round on top. Carefully place pizza dough on preheated grill and bake one side for 5 minutes or until lightly grilled.
Flip dough over and top grilled side with desired pizza toppings, such as sauce, cheese and meats/veggies. Cover and finish grilling for about 8-10 minutes or until crust is cooked through and cheese is melted thoroughly.
Source: adapted from King Arthur Flour
As part of the Foodbuzz Tastemakers program I will receive a stipened for participating in the New Belgium Brewing Company Tastemaker opportunity. All opinions in this post are 100% mine and my husbands.