Pizza BBQ con cerveza negra, salchicha y cheddar

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Stout BBQ Pizza (with Sausage and Cheddar)

Remember when I made the german bread to get rid of leftover stout? Well, I didn’t actually use it all up you know. So here is one more stout recipe (the last one, I promise) to get you all ready for St. Patrick’s day.

I love pizza so I thought, why not make a stout pizza? I could use it both on the sauce and on the dough, to match. I don’t love my pizza crust yet, but this one turned out pretty good.

Stout BBQ Pizza (with Sausage and Cheddar)

Sauce-wise, I’m pretty sure it’s not technically a BBQ (plus I don’t even like BBQ), but we could say it’s inspired on BBQ sauce, so that’s what I’m calling it. I thought it worked pretty good on this pizza

The rest of the toppings came to me naturally. I mean, beer, cheddar, sausage… they just belong together. I used a bit of mozzarella as well, so that it wasn’t too cheddar-y. Plus the store only had shredded cheddar in a mix with mozzarella (talk about conveniency).

Stout BBQ Pizza (with Sausage and Cheddar)

For the sausage part, you can use any kind of sausage that strikes your fancy. I used some chunky sausages which are pretty fatty, so I boiled them first to remove some of the fat.

Anyway, you’ll see the recipe is very easy. Make sure to give it a try if you’re looking for a different pizza!

Stout BBQ Pizza (with Sausage and Cheddar)

Stout BBQ Pizza

Recipe by Sabor Pastel
Yield: 8 slices

For the dough: 

2 1/4 cup flour
1 1/2 tsp salt
1 tsp dry yeast
1 cup stout
1 tbsp butter, softened

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the stout and mix until a dough is formed.
3. Add the butter and knead until smooth.
4. Cover the dough and let rise until doubled in size.
5. Punch down the dough and stretch it on a lightly oiled pizza pan (you can let it rise again, depending on how puffy you like your pizza).

For the sauce:

1 cup stout
1/2 cup tomato puree
1 tbsp dark brown sugar
tabasco sauce, to taste
liquid smoke, to taste

1. In a medium saucepan, mix the stout, tomato puree and brown sugar.
2. Cook over medium-high heat, whisking constantly, until it reaches a thick, sauce-like consistency – 10 to 15 minutes.
3. Mix in the tabasco sauce and liquid smoke.

For the topping:

100 g / 3.5 oz shredded cheddar
50 g / 1.5 oz shredded mozzarella
4 sausages, chopped

1. Distribute the sauce over the dough. Then add the cheese and chopped sausages.
2. Bake in a preheated 425ºF oven for 12-15 minutes, until the crust is golden.

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