German Beer Pizza

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.


German Beer Pizza 1


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!


German Beer Pizza 2

One Year Ago: The Blog Binder

5 from 1 vote

German Beer Pizza

Prep Time 3 hours
Cook Time 2 hours 30 minutes
Total Time 5 hours 30 minutes
Servings 1 pizza
Author Pizza Adapted from Tony Gemignani



  • 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


  • 1/4 head red cabbage thinly sliced
  • 1/4 cup sliced roasted red peppers
  • 1 tablespoon apple cider vinegar


  • Homemade Pizza Dough
  • 1/4 pound thinly sliced muenster cheese
  • 1/4 pound thinly sliced mozzarella
  • 1/4 cup sourdough pretzels crushed



  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. In a medium bowl, combine cabbage, red peppers, and apple cider vinegar; set aside.


  1. Preheat oven to 500 degrees F.
  2. 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.
  3. 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.
  4. Remove pizza from oven. Top with coleslaw and crushed pretzels.



  1. says

    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!

  2. says

    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*

  3. says

    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!

  4. says

    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!

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