Beer, Pizza, and Playoff Football!

What’s better than a great beer and delicious pizza? The same great beer and pizza during a big game.

With the football playoffs kicking off this week, we turned to our good friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City, to create some amazing pizzas inspired by this weekend’s games. Not only do the pizzas pair perfectly with Samuel Adams Boston Lager®, but they use his special Samuel Adams Boston Lager infused pizza crust. Check out his recipes below!IMG_2229 copy

When it comes to pairing pizza with Boston Lager, the possibilities are endless. So we wanted to give you a chance to join in on the fun. Do you have some great pizza ideas that pair with our Boston Lager? We want ‘em! The pizza just needs to meet two basic criteria: it should pair with Boston Lager and represent a playoff team’s city in one way or another (this will require a bit more creativity).

We’ll keep the contest going up until the Big Game and our brewers will review each weekend’s entries and give Sam-inspired prizes to the fans that create the best pizza for each city. Find more information and submit your pizza ideas by clicking here.

To help you get started, here are a few tips from Brewery Manager Jennifer Glanville: Samuel Adams Boston Lager® is so balanced that it can easily pair with all types of pizza. The rich, malty flavors in Boston Lager can develop and deepen pizza flavors while the hop character can cut through some of their richness. It’s one of our favorite pairings because there are so many different kinds of pizza, and depending on the toppings, the flavor combinations can be so different. For example, the caramel and toffee notes of the malt in the beer may be most prominent, or with a spicier ingredient like pepperoni or hot peppers, the citrus character of the noble hops will help cut some of that heat from the pallet.

Cheers and Enjoy!

SAMUEL ADAMS BOSTON LAGER® INFUSED PIZZA CRUST

Makes:  Two crusts to be dressed and baked on a cookie sheet or pizza pan
For a thicker crust, stretch to 12” and cook on cookie sheet, pizza pan or pizza screen
For a thinner crust, stretch to 14” and cook on cookie sheet, pizza pan or pizza screen
Prep time:  15 minutesBoston Lager_On Bar
Rise time: Between 1-2 hours in a warm spot (about 70ºF-80F)
Bake time: 10-15 minutes depending on your oven, toppings and desired crust
Preheat: Oven to 500ºF
 

 Ingredients: 

  • Approx. 3½ cups (20 oz.) unbleached all-purpose flour plus more for dusting
  • 1 packet instant yeast aka: highly active or bread machine yeast
  • 1 Tablespoon (.65 oz.) fine granulation salt
  • 1 Tablespoon (.55 oz.) extra virgin olive oil plus more for greasing your rising container and oiling your cookie sheet, pizza pan or screen
  • 12 oz. bottle of Samuel Adams Boston Lager® warmed up to 120ºF-130ºF

 Cooking Instructions:

  1. Warm the beer to 120ºF-130ºF (warming the beer properly means your yeast will activate properly). Warm the bottle in a bowl of very warm (not boiling water) or by running it under hot water from the tap. A thermometer insures success – if you don’t have one handy, the beer should feel very warm (not too hot) to the touch.
  2. In a 5 quart or larger bowl, combine flour, yeast, salt and oil.
  3. Add beer to flour mixture, and stir with a fork (not stirring with your hands just yet – it’s too sticky at first) until the dough is lumpy. Then, go in with your hands. The dough will now still be a little sticky, so gradually add flour as you knead* to the point that the finished dough should be just slightly tacky and elastic. To tell when the dough is done, periodically poke it and when the dough gently springs back after you poke it, it is done. Don’t worry if it is not perfectly smooth – don’t over knead it! *kneading: press down, push, fold, repeat.
  4. Your finished dough, if you have a scale, will weigh right around 2 pounds (30-34 oz.). Break into two equal pieces – use a scale or eyeball it.
  5. Ball each piece up and place each in a separate airtight container lightly greased with olive oil. Each container needs to be at least a quart in size to allow for each dough ball to double in size (deli quart containers work great for this).
  6. Set dough aside to rise in a warm location, about 70ºF-80F is good. After dough has expanded/up to doubled in size (about 1-2 hours), gently remove from container and stretch to fit on a lightly greased 12” or 14” cookie sheet, pizza pan or pizza screen.
  7. Dress according to which football team pizza you favor, and bake in a 500ºF preheated oven until your crust and toppings are to your desired crust (about 10 to 15 minutes).
  8. Out of the oven, allow a few minutes to cool. Then cut, serve and enjoy.

BALTIMORE: CRAB CAKE PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF
Baltimore Crab Cake Pizza

Baltimore Crab Cake Pizza

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4.25 oz.) lump crabmeat from one 6 oz. can drained and reserve juice*
  • About 1/2 cup (4 oz.) whole milk ricotta
  • About 1/2 a cup loosely packed (2 oz.) whole milk mozzarella
  • 1 Tablespoon chopped chives more to sprinkle on out of the oven
  • 1 teaspoon hot sauce
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons crab juice*
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen
  • Lemon juice

Cooking Instructions:

  1. Mix crab, ricotta, mozzarella, chives, hot sauce, mustard, mayonnaise, and crab juice. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of crab mixture to about 1/2” from the border of crust.
  4. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  5. Out of the oven, drizzle on lemon juice and/or add more chives to taste plus whatever else you like on your crab cakes. Let rest a few minutes, and then cut, serve and enjoy.

CINCINNATI: 4-WAY CHILI PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 1 cup (about 7 oz.) Cincinnati chili (your favorite brand or recipe)
  • About 1/2 cup loosely packed (2 oz.) shredded whole milk mozzarella
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • About 1/2 cup loosely packed (2 oz.) shredded mild cheddar
  • About 1/4 cup (1 oz.) chopped onion
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix chili and mozzarella. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Spread on chili/mozzarella mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  6. Out of the oven, add chopped onions then shredded cheddar. Let rest a few minutes. Then cut, serve and enjoy.

GREEN BAY: CHEDDAR BRAT PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF
Green Bay Cheddar Brat Pizza

Green Bay Cheddar Brat Pizza

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4 oz.) whole milk ricotta
  • 1 1/2 teaspoons unsalted butter chilled and cut into little cubes
  • 2 Tablespoons your favorite bratwurst mustard
  • About 1 cup (4 oz.) cheddar cheese curds (extra squeaky preferred)
  • 2 brats (about 6 oz.) precooked and cut into 1/4” thick discs
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)

 Cooking Instructions:

  1. Mix ricotta, butter, and mustard. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
  4. Break up, and evenly scatter the cheese curds.
  5. Evenly distribute discs of bratwurst.
  6. Evenly sprinkle on the grated cheese to the very border of the crust.
  7. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  8. Out of the oven, let rest a few minutes. Then cut, serve and enjoy.

HOUSTON: TEXAS CHILI CON QUESO PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 1/4 cup (2.5 oz.) chili (specifically beef w/ no beans– your favorite brand or recipe)
  • 1/4 cup (2.5 oz.) your favorite pizza sauce!
  • About 1 cup loosely packed (4 oz.) shredded Colby/jack cheese divided into two equal portions
  • About a 1/2 cup (2 oz.) sliced pickled jalapenos
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • About 1/3 cup (1 oz.) chopped green onion
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

 Cooking Instructions:

  1. Mix chili, pizza sauce and 1/2 cup of shredded cheese,
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Spread on chili/sauce/cheese mixture to about 1/2” from the border of crust.
  4. Evenly distribute jalapenos to about 1/2” from the border of crust.
  5. Evenly sprinkle on the grated cheese to the very border of the crust.
  6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  7. Out of the oven, add second half of shredded cheese and chopped green onions. Let rest a few minutes, and then cut, serve and enjoy.

INDIANAPOLIS: ONION PIE PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4 oz.) whole milk ricotta
  • 1 1/2 teaspoons unsalted butter chilled and cut into little cubes
  • About 1/2 cup (2 oz.) chopped onion
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • 1/2 cup (about 1 oz.) sliced black olives
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix ricotta, butter, onions and mozzarella. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Arrange sliced black olives on your pizza to resemble a horseshoe.
  6. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  7. Out of the oven, let rest a few minutes. Then cut, serve and enjoy.

MINNESOTA: PURPLE ONION and GOLD PEPPER PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • About 1/2 cup (4 oz.) whole milk ricotta
  • 1 1/2 teaspoons unsalted butter chilled and cut into little cubes
  • About 1/2 cup (2.5 oz.) diced red onion
  • About 1/2 cup (2.5 oz.) diced yellow bell pepper
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • 1 teaspoon freshly grated lemon zest
  • Freshly ground black pepper
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix ricotta, butter, pepper, onions and mozzarella. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer of ricotta mixture to about 1/2” from the border of crust.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  6. Out of the oven, add lemon zest and add freshly ground black pepper to taste. Let rest a few minutes, and then cut, serve and enjoy.

SEATTLE: BLUE CHEESE and GREEN PESTO PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 3 Tablespoons (about 3 oz.) basil pesto (your favorite brand or recipe)
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • About 1 cup loosely packed (5 oz.) cooked chicken chunks
  • 1/4 cup (about 1 oz.) crumbled gorgonzola or other blue cheese
  • 6 leaves fresh basil sliced into fine strands
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

 Cooking Instructions:

  1. Mix pesto, mozzarella, blue cheese and chicken. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Apply an even layer pesto/cheese/chicken mixture to about 1/2” from the border of crust.
  4. Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.
  5. Out of the oven, add basil and a light drizzle of extra virgin olive oil. Let rest a few minutes, and then cut, serve and enjoy.

WASHINGTON D.C.: RED SKIN POTATO PIZZA

Prep time:         20 minutes
Bake time:         10-15 minutes depending on your oven and desired crust
Preheat:            Oven to 500ºF

Ingredients: 

  • 1 risen ball of Samuel Adams Boston Lager® Infused Dough (approx. 16 oz.)
  • 1 medium red potato
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fine granulation salt
  • 2 Tablespoons extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
  • About 1 cup loosely packed (4 oz.) shredded cheddar
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • 1/2 cup (4 oz.) sour cream
  • 1 Tablespoon chopped chives
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

 Cooking Instructions:

  1. With a mandoline slicer or a very steady hand, thinly slice potato into 1/16” discs. Toss with garlic powder, salt and extra virgin olive oil. Set aside.
  2. Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.
  3. Evenly distribute the dressed potato slices to about 1/2” from the border of crust – careful not to overlap or the potato slices underneath will not fully cook.
  4. Evenly sprinkle on the grated cheese to the very border of the crust.
  5. Bake for 10-15 minutes until the potatoes and crust are golden brown.
  6. Out of the oven, add the shredded cheddar cheese, then sour cream and chopped chives. Let rest a few minutes, and then cut, serve and enjoy.
  • http://tideandthyme.com Laura

    What a fun contest! Looking forward to trying this dough recipe. We’re homebrewers, and are always looking for recipes that incorporate beer. Thanks so much!

    • Samuel Adams

      Thank you Laura! Let us know how the pizza turns out!

  • tom

    why does does sam adams have no tours of the your other breweries?

    • Samuel Adams

      Good question Tom! The Boston Brewery is where it all began and holds the most history of our company. While the other breweries are important to our everyday brewing, there’s not much to view in comparison to the Boston Brewery location. We hope you’ll make for a visit one day!

  • Beth

    Hello Sam Adams people:
    Sam Summer is my favorite Sam Adams beer. My husband bought me a case of room temp Sam Summer before the end of the summer so I could enjoy it in the cold months. (How thoughtful is he!!) This fall/winter I have been refridgerating a few at a time for when I want them. It hadn’t been in the fridge for more than a few weeks. I think the flavor isn’t quite as good as it is in summer. Is it just me or could the beer just not be as good since its from summertime?
    Also, I prefer a pale ale, like Sam Summer. I find most of the Sam beers too strong/too dark. Any suggestions of a Sam Adams beer I can enjoy when its not Sam Summertime? It is my fav brand.

    • Samuel Adams

      Hi Beth. Some beers can lose their flavor over time, which is why we place a suggested enjoy-by date on the left side of the bottle label. You may enjoy our Cherry Wheat or Blackberry Witbier (both year-round offerings) if you enjoy the lighter side of Summer Ale.

  • http://kevinkampherstein.wordpress.com Kevin Kampherstein

    What a great idea! Pizza and beer always go hand in hand. Leave it to Sam Adams to step it up a notch by adding the beer to the pizza :) I think I’ll try a pepperoni and sausage pizza with this crust.

    Btw, quick question. Old Fezziwig is my favorite holiday beer and has become a family tradition. Why doesn’t Sam Adams sell six-packs or cases of Old Fezziwig? The only way to get it is in the holiday mix case.

    Thanks,
    Kevin