Beer, Pizza, and Playoff Football: Take Two!

Last week we celebrated the start of the football playoffs with one of our favorite pairings: pizza and Boston Lager! In addition to sharing some great recipes from our friend, Pizza Chef Mark Bello of Pizza a Casa Pizza School in New York City (you can view those recipes here), we also asked Sam drinkers to submit their best recipes in our TOP THIS! Pizza Contest.

Pizza and Lager_BeginningNeedless to say, we received some interesting suggestions for pizzas that paired great with our favorite beer, Boston Lager, and also represented the teams playing. A panel of our brewers sifted through the hundreds of submissions and chose their favorites. Among the winners, Brett C. of Indianapolis will be receiving a Samuel Adams football for his “Blue Cheese Stampede” pizza made with sweet marinara sauce, ground hamburger meat, pepperoni, ham, bacon bits, black olives, and a three cheese mixture of provolone, mozzarella, and blue cheese crumble. We hope the football helps ease the pain of his home team’s loss. Other winners include:

  • Timothy J. of Frederick, MD for a crab white pizza which includes pan seared jumbo lump crab meat, capers, sautéed red onions (which turn purple when heated), bacon and radicchio atop a traditional white pizza with ricotta, provolone and fresh mozzarella. And then a little olive oil drizzled on top with fresh garlic to finish it off.
  • Alicia I. of Centerville, OH for the “The Jungle” pizza which includes sausage (the prey of her hometown team), green bell peppers (greenery of the forest), mushrooms (jungle plants), orange bell peppers (orange stripes), black olives (black stripes).
  • Terry B. of Appleton, WI for the “Cheesehead Demise” pizza which includes beer (we’re using Boston Lager to test this one out), soaked grilled bratwurst, caramelized onions, sauerkraut and a cheese blend (mozzarella, provolone, cheddar).
  • Clarence W. of Waco, TX for “The Bum” pizza which includes smoked brisket, jalapeno sausage, BBQ sauce, pepperoni, pepper jack cheese.
  • Andie Maree G. of Pierre, SD for the “Big Ole” pizza which includes purple onions, eggplant, yellow peppers, mushrooms, venison sausage on a Minnesota helmet shaped crust with breadsticks as horns.
  • Darin L. of Shoreline, WA for the “The Puget Astounder” pizza which includes hot-smoked wild salmon, caramelized leeks, goat cheese, shaved parmesan, fresh dill, Sriracha-infused red sauce.
  • Patrick K. of Horseheads, NY for the “The Red Skins (potato) are Loaded” pizza which included red skin potatoes, sour cream, chives, bacon bits and cheddar cheese.

UPDATE! Week 2 winners include:

  • Angelina J. from Georgia for the “Fruity Bird” which includes peaches, brown sugar, butter, vanilla, strawberries, pears, pecans, and a little pineapple.
  • Michael M. from Maryland for his “Whacco Crab pizza” which includes homemade Bechamel sauce made with a hint of Old bay, topped with a heart stopping mixture of mozzarella, burrata, accented with grated Asiago, Provolone, Romano and Parmigiano-Reggiano, dollops of Fresh MD jumbo lump crabmeat placed around as much as the pizza can handle
  • Jeff H. from Indianapolis for his “Smoky Goodness” which starts with a roasted red pepper sauce with smoked mozzarella cheese. Use some roasted red, yellow, and green peppers. Add jalapeno pepper, without the seeds, going for flavor, not heat. Add sausage, sweet onion, Romano and some basil.
  • Stephen R. from Michigan for his “Lambeau Pie” which includes a nice thick chewy crust coated with olive oil, topped with thick tomato sauce and oregano, Cheese (it’s not just for your head), lots of beef hamburger, packed with pulled pork, pepperoni  and Old Wisconsin smoked hot dogs sliced on top. Go Pack spelled out with black olives to finish it off!!
  • Jennifer B. from Louisiana for her “TexMexIzza” which includes roasted Red Pepper/Tomato sauce base, cheddar jack cheese blend, Chorizo sausage (crumble or sliced), sweet bell peppers, onion, black beans, tomato, topped with a bit of hot sauce.
  • Shannon G. of Connecticut for her “White Chowdah Pineapple” pizza which is simply made with a white pizza base with pineapple, spinach, and clams on top. Our brewers gave extra points for the New England accent in the pizza title.
  • Kevin M. from Massachusetts for his “Spinach Artichoke Dip” pizza which includes dough brushed with EVO salt and pepper and topped with chunks of brie, chopped artichoke hearts, chopped spinach. Bake 15min at 500 on a stone. Remove from oven drizzle with more EVO and top with fresh grated parmesan
  • Michael A. from Washington for his “Pacific NW Salmon and Chiles” pizza which includes grilled King salmon, cilantro, parmesan, Thai red chilies, jalapenos, and a drizzle of Teriyaki over top

UPDATE! Week 3 Winners include:

  • Nathan W. of Troy, OH for his “Chicken & Waffle Supreme” pizza which includes a waffle crust with fried chicken, cheese, and a sweet tomato sauce (served with a side of Maple Syrup for dipping)
  • Jennifer M. of Baltimore, MD for her “Poe’s Pie” pizza which includes gruyere and parmesan cheeses, chunks of crab meat, grilled shrimp, and then topped with a sprinkling of lemon juice and Old Bay seasoning.
  • Sheri S. of Newton Falls, OH for her “Chowda Pizza” which includes parmesan white sauce, little neck clams, potatoes, and shredded white cheddar cheese.
  • James P. of Owensboro, KY for his “San Francisco Gold Rush” pizza which includes sliced pepperoni, golden bell pepper, yellow gold heirloom tomato sauce with mozzarella.

Pizza Chef Mark Bello has sent along a few more inspired pizza recipes for the teams who are hosting games this weekend – check ‘em out!  Do you have a great pizza recipe for this weekend’s games? Submit it here for your chance to win a Samuel Adams hoodie!


ATLANTA: BBQ PIZZA

Prep time:  20 minutes
Bake time:  10-15 minutes depending on your oven and desired doneness
Preheat:  Oven to 500ºF
BBQ, Pizza, and Boston Lager come together!

BBQ, Pizza, and Boston Lager come together!

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • 1/4 cup (2.5 oz.) your favorite BBQ sauce
  • 1/4 cup (2.5 oz.) your favorite pizza sauce
  • About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella
  • 2.5 oz. (about 1/2 a cup) diced onion (preferably Vidalia)
  • 8 oz. (about 1/2 cup) seasoned/cooked pulled pork
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • Extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Mix BBQ and pizza sauce. 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. Swirl on sauce mixture to about 1/2” from the border of crust.
  4. In this order: evenly distribute mozzarella cheese, then onion, then pulled pork, all 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, let rest a few minutes. Then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  This pizza is all about being sweet and tangy. The rich, sweet and savory flavors in this pizza match perfectly with the complex flavors in Boston Lager. Boston Lager’s upfront malt flavors of caramel and toffee compliment the sweetness of the Vidalia onion, mozzarella, pulled pork and BBQ sauce. This pairing really emphasizes the wonderful flavors of the Noble hops in the beer as the richness of the pork is balanced by the distinct piney, citrus and spicy notes that will linger slightly on your palate and add a crisp finish to the pairing.

DENVER: DENVER OMELET PIZZA 

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

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • About 1 cup (4 oz.) diced ham
  • About 1/2 cup (2.5 oz.) diced yellow onion
  • About 1/2 cup (2.5 oz.) diced green bell pepper
  • About 1/2 cup (2.5 oz.) diced button mushrooms
  • 1 Tablespoon extra virgin olive oil (plus more for oiling your cookie sheet, pizza pan or screen)
  • 2 large eggs
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • About 1/4 cup (2 oz.) shredded cheddar cheese
  • Extra virgin olive oil for oiling your cookie sheet, pizza pan or screen

Cooking Instructions:

  1. Toss onion, green pepper and mushrooms in 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 ham, onion, pepper and mushrooms, all to about 1/2” from the border of crust.
  4. Bake for 8-10 minutes
  5. While baking, scramble eggs and grated cheese.
  6. After initial 6-8 minute bake, remove pizza from oven. Carefully pour on egg mixture, evenly sprinkle on shredded cheddar, then gently ease back into oven and bake for about 4-7 more minutes until eggs are set.
  7. Out of the oven, add black pepper, hot sauce, ketchup and/or whatever you like to add to your omelet. Let rest a few minutes, and then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  Boston Lager is a perfect pairing for this Mile High pizza. While the rich and salty character of the ham adds additional complexity to the earthy and savory flavors from the mushrooms, Boston Lager’s malty sweetness and citrus notes offer a pleasant contrast by smoothing and balancing the pairing. The earthy characters of the pizza toppings give the beer a roasted but smooth finish.

NEW ENGLAND: NEW ENGLAND CLAM PIZZA

Prep time:  20 minutes
Bake time:  10-15 minutes depending on your oven and desired doneness
Preheat:  Oven to 500ºF
Clams? On a pizza? Only in New England!

Clams? On a pizza? Only in New England!

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • About 1/2 cup (3 oz.) chopped clams from one 6.5 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 teaspoon dried oregano plus more to shake on out of the oven
  • 1/8 teaspoon red pepper flakes plus more to shake on out of the oven
  • 1/8 teaspoon garlic powder
  • 1 Tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
  • 2 Tablespoons clam juice*
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)
  • Lemon juice

Cooking Instructions:

  1. Mix clams, ricotta, mozzarella, oregano, red pepper flakes, garlic powder, olive oil, mozzarella, and clam 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 clam/ricotta/spice 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, drizzle on lemon juice and/or add more oregano and/or red pepper flakes to taste. Let rest a few minutes, and then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  A perfect New England pairing! Boston Lager’s doughy notes compliment the rich and creamy sweet notes from the mozzarella and the ricotta cheeses and slightly sweet character from the clams. The pie’s slightly savory oregano flavor will emphasize the citrus characters of the beer’s Noble hops while the chili flakes finish this pairing with a little heat that is balanced by a complex and lingering finish.

SAN FRANCISCO: SPICY PIMENTO PESTO PEPPERONI PIZZA

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

 

Ingredients:

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.) – recipe here
  • 1 jar diced pimentos (4 oz.) drained
  • 1 clove raw garlic
  • 1 Tablespoon Sriracha hot sauce
  • 1 Tablespoon pine nuts
  • 1 Tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
  • About 1 cup loosely packed (4 oz.) whole milk mozzarella
  • 18 thin slices pepperoni (about 1 oz.)
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: parmesan or Romano cheese)

Cooking Instructions:

  1. In a blender, blend pimentos, garlic, Sriracha hot sauce, pine nuts, olive oil and 1 Tablespoon of the grating cheese into a slightly chunky paste. Transfer into a separate bowl, mix in mozzarella and 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 pimento/mozzarella mixture to about 1/2” from the border of crust.
  4. Evenly distribute pepperoni slices.
  5. Evenly sprinkle second half of 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, let rest a few minutes. Then cut, serve and enjoy.
Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:  A classic pizza with a twist – this flavorful pizza is easily paired with Boston Lager. The spicy and savory flavor of the pepperoni is complimented by the distinct and slightly assertive piney, spicy and citrusy notes from the Noble hops while the hop bitterness matches up nicely to the lingering heat from the pizza sauce. Boston Lager’s malty notes contrast well with the earthy, nutty flavors from the pesto.