There’s a lot of deliciousness that ignites your tastebuds with each bite that you take of this pizza. 4 types of cheeses, veggies, garlic, and if you like cilantro, there is a lot of it. Congratulations to Mary Martinez for her appetizing beer crusted pizza recipe!
“Midwest is Best with a Touch of the West” Beer Crust Pizza
4 c. Mozzarella cheese, finely shredded
1 c. Asiago, Romano, Parmesan cheese blend- this is a shaved/grated cheese blend
6 oz. feta cheese
1/4 of a red onion, thinly sliced
2 roasted poblanos, deseeded, peeled and chopped (recipe follows)
1 c. Sweet corn kernels, I prefer canned
1 avocado, cut into chunks
Two handfuls of cilantro, leaves chopped
Spicy garlic oil (recipe follows)
Preheat oven to 450 degrees. Brush pizza crusts generously with spicy garlic oil. Sprinkle half mozzarella cheese on each pizza. Sprinkle half cheese blend on each pizza. Sprinkle half feta cheese on each pizza. Sprinkle half red onion slices, 1/2 c. of corn, and half the poblanos on each pizza. Bake at 450 degrees for about 17-20 minutes, or until crust is golden and cheese looks toasted. Remove from oven. Brush each entire pizza with spicy garlic oil. Arrange/sprinkle half of the avocado chunks on each pizza. Sprinkle each pizza with half of the chopped cilantro. Cut pizza to your liking and serve.
Beer Pizza Crust
3 c. Unbleached flour, plus about a handful for dusting
1 T. Baking powder
1 t. Kosher salt
12 oz. Sunlight Cream Ale
Preheat oven to 450 degrees. Prepare pizza pans by greasing with olive oil and lightly dusting with cornmeal. This recipe makes enough dough for two thin crust pizzas, round and/or rectangular. Mix first four ingredients together until combined. Dough will be wet and sticky. Dust rolling surface, rolling pin and hands with flour. Turn dough onto rolling surface. Kneed 3-4 times. Form a ball and cut in half. Roll out remaining two halves of dough to fit pizza pans. Place dough in pans, pressing to spread to edges. Top with sauces and toppings of your choice. Bake anywhere from 15-25 minutes, depending on thickness of pizza, sauce and toppings.
Preheat oven to 400 degrees. Place washed whole poblanos on a cookie sheet. Roast for 30-40 minutes, turning about halfway through, until browned and blistered. Remove from oven. Place in a bowl and cover with a cloth. Once cooled, peel off skins, destem, deseed, and chop.
Spicy Garlic Oil
1/2 c. Olive oil
4 cloves of garlic, peeled and diced
1/2 t. Chili flakes
In a small saucepan, cook all ingredients together on low until you start to see the oil bubble. Simmer for 5 minutes and remove from heat. Let cool. The flavor intensifies the longer the oil sits. This keeps for a few days and makes a terrific dipping oil for bread.