Beer In Pizza Dough?
Of course I would want to add my Mexican twist to the recipe! Negra Modelo is a dark Mexican beer, but you can use most any beer of your choice. Scroll to the end for the complete recipe!
Get creative and use a blend of different cheese varieties!
One of my favorite Cabot cheese varieties ia the aged alpine cheddar, but they have so many to choose from!
The crust was perfect!
Tips~ The second pizza was prepared with a local made red sauce, mozzarella and red bell pepper. Simple, but tasty!
Tips~ When serving a large crowd, I like to cut the pizza in small pieces. This way there is enough to go around.
Tips~ The pizza bakes fairly quickly at those high temperatures. And because all ovens vary, you want to check the pizza after 10 minutes into the baing time. I like to rotate my pan halfway through baking times.
Chorizo Pizza
Mexican chorizo on a a beer crust pizza with a mix of Cabot sharp cheddar, mozzarella and parmesan!
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Servings: 4 Servings
Ingredients
White Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk at room temperature
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- Pinch of nutmeg
- 1/3 cup Romano or Parmesan
- 1/2 cup white cheddar
- Salt to taste
- For Pizza Dough Recipe adapted from King Arthur flour
- 4 cups King Arthur flour sifted
- 2 teaspoons active dry yeast
- 1 teaspoon baking powder
- 1 tablespoon salt
- 2 tablespoons olive oil
- 12 ounce Negra Modelo Mexican Beer, at room temperature
You Will Also Need
- 6 oz Mexican Chorizo
- 2 cloves of garlic, minced
- 5 oz mozzarella, sliced thin
- 1/3 cup Romano or Parmesan, grated
- 1/3 cup white cheddar, grated
- More olive oil
- Cornmeal
- Red pepper flakes
- Oregano
- Cilantro, chopped
Instructions
- Mix flour, yeast, baking powder, salt and olive oil. Pour in the beer and mix until dough forms. Knead on flat surface for 7 to 10 minutes. Place dough in greased bowl, cover and let rise for 1 1/2 hours in a warm spot.
- While the dough rises, prepare the white sauce. In a saucepan at medium heat, melt the butter. Whisk in the flour until smooth and cook for 2 minutes. Whisk in the milk until well incorporated. Stir in the garlic, white pepper and nutmeg. Cook, stirring often until sauce becomes thick. Do not let it boil. Once sauce is thick, remove from heat. Stir in the cheese until melted. Taste for salt, cover and set aside.
- In a small saute pan at medium heat, add the Mexican chorizo. Cook for 6 minutes, crumbling as it cooks down. Add in the minced garlic and cook for 2 more minutes. Transfer to a plate lined with paper towels to remove the excess oil. Set aside.
- Once your dough has risen, transfer to a flat surface and knead for a few seconds. Divide the dough into 2 equal dough balls. This dough recipe is good for 2 medium pizzas or 1 large pizza. I only prepared one medium pizza with the chorizo and saved the remaining dough for another pizza later. Cover lightly and let proof for a few minutes. Preheat oven to 475 degrees F. Drizzle a little oilve oil on large baking sheet or pizza stone. Sprinkle on a light coat of cornmeal. Place dough ball in the center of pan and using your fingers, form a round pizza, pushing out towards the edges of pan. I like to form a 12-inch round crust, more or less.
- Brush surface with olive oil. Layer with mozzarella, white sauce, cooked chorizo, cheddar and parmesan. Season the outer edges of crust with salt, pepper and oregano. Sprinkle cheese with oregano and red pepper flakes. Bake on the bottom shelf of oven for 12 to 15 minutes. After the pizza bakes for 6 minutes, I like to cover it loosely with foil paper so that the chorizo does not overcook or burn before pizza is ready. Remove foil before cooking under the broiler. Move to top shelf and brown under the broiler for less than a minute. Remove from oven and let rest for a few minutes before slicing. Garnish with fresh cilantro. Yields 4 servings.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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This looks fabulous. Never made pizza before. LOL I hope it isn’t really to hard I do make bread. Cook with all the ingredients so hoping the dough comes out good.
Oh, you got this! If you already make bread, pizza dough is a piece of cake, lol!
You had me at Negra Modelo!
Hhahaha! I know, right Chuck? Love this recipe. Good to hear from you.
Absolutely Delicious. Modelo gives the crust great flavor. I added a little pickled jalapeno on top of the chorizo for a little sweet zing. Thanks for the share.
Thank you Kent! Yes, must have pickled jalapenos on pizza! Yummy!
That looks mouthwatering delicious!
Thank you!!
Wow this looks like the nicest pizza ever! I’ll be making it very soon thanks xx
Thank you Jessie!!
Love this recipe- it’s really tasty and a nice switch from traditional toppings. And the crust!!
Thank you Cindy!!
This looks so good! Do you have a recipe for Mexican Chorizo? Your chorizo looks so good. It doesn’t look like the orange mush they sell in the grocery stores.
I have several recipes on my blog. My favorite is the Chorizo Norteño recipe. After you package it, I would suggest just letting it dry out in the refrigerator for one week before storing it in the freezer.
Wow, just was searching on chorizo recipes and came across this..and from you my favorite Mexican food blogger. Well, I’ll be making this in the next couple of days, after I make chicken enchiladas in a creamy pablano sauce tomorrow. I’ve made many of your recipes and they’re all amazing.
Thank you Kathleen!
Curious …Sonia, do you have suggestions as to how to turn this into a breakfast pizza?
Well, I have never prepared a breakfast pizza, but I have thought about it! I would totally top the pizza with a chorizo and egg scramble or chorizo with potato! Instead of the white sauce I would use a tomatillo salsa. Maybe garnish it with some crushed tortilla chips. Or even a layer of creamy pinto or black beans! Now the wheels in my head are spinning! Lol! I think I need to create a Mexican Breakfast Pizza!
Thank you!
Is there any benefit to par baking the crust?
You say to divide the dough in half. Does that mean that this makes 2 pizzas? I can’t wait to try this recipe!
I am sorry for the confusion. The dough is good for 2 medium pizzas, although I only prepared one chorizo pizza that day. I used the remaining dough for a different pizza. I added that edit to the instructions just now.