Oh happy GYCO Beer day. I’ve been waiting for today for months. I knew what recipe I would make, and then it didn’t happen. Thanks goodness for Plan B. And TV.
I saw this recipe on Unique Eats and knew I had to make it mine. This pizza it totally delicious and got a big thumbs up from Mike – the German/Irish boy. And why wouldn’t it? Beer, potatoes, pulled pork, red cabbage. Totally winner winner chicken dinner.
This was an all days process, but I had a great time putting everything together and having a house that smelled amazing. If you ignore the fist batch of glaze I made that burned, and had to be thrown down the garbage disposal. Let’s not discuss. Everyone has those days. That’s what I get for multi-tasking. Oh well. Prost!
One Year Ago: The Blog Binder
- ¾ cup warm water, plus extra as needed
- ½ (1/4-ounce) packet active dry yeast
- 2½ cups all-purpose flour, plus extra as needed
- 1½ teaspoons salt
- Non-stick cooking spray
- 1 tablespoon vegetable oil
- 1 – 3 pound boneless pork loin {you will have lots of extra pork}
- 1 tablespoon salt
- 12 ounces lager style beer {I used PBR}
- 4 Yukon gold potatoes, 3 diced into 1″ pieces, 1 sliced into thin rounds
- 2 Golden Delicious apples, diced into 1″ pieces
- 1 carrot, peeled and sliced into 1″ rounds
- 1 cup brown sugar
- ¼ head red cabbage, thinly sliced
- ¼ cup sliced roasted red peppers
- 1 tablespoon apple cider vinegar
- One ball pizza dough, homemade or store-bought
- ¼ pound thinly sliced muenster cheese
- ¼ pound thinly sliced mozzarella
- ¼ cup sourdough pretzels, crushed
- In a small bowl, heat water to between 100 and 110 degrees F. {Do not heat too much of yeast will die.} Stir in yeast and let sit for 2 minutes.
- In stand mixer bowl, with dough hook attached, add flour and salt. Mix for a few seconds to combine dry ingredients. Add water/yeast mixture. Stir on medium-low speed until combined. If dough is too sticky, add extra flour 1 tablespoon at a time. If dough is too dry, add extra water 1 tablespoon at a time.
- Coat the inside of a large bowl with non-stick cooking spray. Form dough into a ball and roll in bowl to coat with oil. Cover bowl with a damp kitchen towel and in a warm place until the dough has doubled in size; one to two hours.
- Using your fist, punch down dough and reform into a ball. Recover with kitchen towel and allow dough to double in size again, about 1 hour.
- Preheat oven to 400 degrees F.
- heat oil in a dutch oven over medium-high heat. Season pork with salt and sear on all sides until browned, 8 to 10 minutes.
- Add beer, apples, carrots, diced potatoes, and enough water to fill the pot 1″ from the top. Transfer the pot to the oven and cook uncovered for 2 hours. After 2 hours, sprinkle brown sugar on top of the pork and cook uncovered for another 20 minutes.
- Remove pork from the pot to cool. {Please don’t forget the pot is hot!!} Once pork has cooled, shred with two forks; set aside.
- Strain fruits and vegetables from braising liquid and return liquid to pot. Cook on medium-high heat until liquid reduces. Reduce heat to medium after 5 to 10 minutes if liquid reduces too quickly. Remove from heat and set aside.
- In a medium bowl, combine cabbage, red peppers, and apple cider vinegar; set aside.
- Preheat oven to 500 degrees F.
- Stretch pizza dough into a 12″ round. Coat large baking sheet with non-stick cooking spray. Lay pizza dough on baking sheet and finish stretching dough.
- Top with mozzarella cheese, Munster cheese, and potato slices. Drizzle reduced braising liquid over pizza. Bake for 10 minutes until cheese gets bubbly. Scatter shredded pork over pizza and bake for another 2 to 3 minutes. Crust should finish cooking and be golden brown, but you don’t want the pork to char on the tips, so keep an eye on things.
- Remove pizza from oven. Top with coleslaw and crushed pretzels.
Wow! Beautiful! Love the idea of this too!
Paula recently posted…Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce / Call Me PMc
Prost for sure!! Beer should be in all meals
Meghan @ The Tasty Fork recently posted…Asian Style Sloppy Joes
I LOVE this pizza, Julie! I may have to try something similar next time we smoke a pork roast on the smoker. Pulled pork pizza with coleslaw would be AWESOME!
So many great recipes using Beer!!! I am not a big beer drinker, so I am amazed at all the different types of beer being used for this challenge:) There are so many great recipes to try~ Lynn @ Turnips 2 Tangerines Chili Dogs
Lynn H @ Turnips 2 Tangerines recently posted…Chili Dogs~ Get Your Chef On~ Beer
Love this challenge. There are so many awesome recipes here. Thanks for hosting.
Joanne
Joanne/Winelady Cooks recently posted…Gougeres With Beer – GYCO
Man, this pizza looks awesome!! I am so glad I found your blog.
ps Thanks for linking up my post for me!
Ashley @ Your Girl for all Seasonings recently posted…Guinness Beer Bread
Sounds seriously good.
Bintu @ Recipes From A Pantry recently posted…How to Cook Black-eyed Beans
Okay…so now my mind is running rampant with other ideas. German potato salad pizza? Beer and brats pizza with kraut? *runs off to write recipes*
Oh My! That looks so good;) Pinning!
Jenny from DIYwithJenandB.blogspot.com
Jenny recently posted…Chevron Planter— Upcycled Winebox
Thanks for co-hosting….this pizza look delish!
Pizza!! Who knew? Can’t wait to try this! Thanks for hosting Julie!
Brittany @ Crafty Mischief recently posted…Dutch Oven Potatoes {GYCO}
Fun twist for pizza–and great for the beer theme.
Michelle recently posted…See Ya Later, Alligator
Oh wow, Julie…this looks so good. I make homemade pizza about 2-3 times a month here, but nothing this amazing looking! And I know my guys would eat it as long as I leave the cabbage off, lol!
Thanks for hosting GYCO- can’t wait for the big winner reveal!
Carrie @ Frugal Foodie Mama recently posted…Beer Cheese Risotto with Bacon {GYCO ~ Beer}
Hello get in my mouth!!!
Jen @ Four Marrs & One Venus recently posted…Welcome Spring Printable Tag
I have used beer on the side , to keep my mind busy while cooking
also I have used it to add to my shampoo at times 
, this beats ‘em all. This sounds wonderful though and I will have to try it. Thanks so much for the post. Great idea!