After enjoying that delicious quiche a few weeks back using the great food products from King Arthur and Cabot, I was eager to try these two products in a new recipe. I had already prepared some of the softest flour tortillas using the King Arthur flour and now it was time to try a beer dough for pizza! Lucky for me, King Arthur has many great and easy to follow recipes online. And if you have not noticed yet, I do enjoy putting my Mexican twist on everyday recipes. For today’s blog post, I combined my favorite Mexican-style beef chorizo with a tasty white cheese sauce using Cabot’s Alpine Cheddar. The Mexican beer infused pizza dough was perfect. I really enjoyed the texture of the crust and the dough was very easy to work with. My friends at the community lunch really enjoyed this pizza.
Ingredients
For 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
* This pizza dough recipe yields 2 pizzas
You will also need
6 ounces chorizo
2 cloves garlic, minced
5 ounces sliced mozzarella
1/3 cup grated Romano or Parmesan cheese
1/3 cup grated white cheddar
More olive oil
Cornmeal, optional
Oregano
Red pepper flakes
Cilantro, chopped



1. For the dough: 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.
5. 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.




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!!