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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

Ingredients

Pork:

  • 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

Coleslaw:

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

Pizza:

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

Instructions

Pork:

  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.

Coleslaw:

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

Pizza:

  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.