Gearing Up for the Big Game!

This is it! After five months of football viewing with countless pints of Boston Lager enjoyed from coast to coast, we’re down to two teams. While we’re bummed not to have our hometown New England team back in the game this year, we’re certain we’ll find ourselves in front of the television watching all the commercials (and maybe some of the game) as we hang out with family and friends and enjoy a few Boston Lagers.

New Orleans Big Game Pizza 2Our brewers have had a great time judging entries from Sam fans all over the country as part of our TOP THIS! Pizza Contest (you can see previous winners here). If you haven’t gotten in on the fun yet, be sure to submit your best pizza recipe here by midnight on February 3 for a chance to win a custom Samuel Adams grill. Read More

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.

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.