Beer Pizza

Beer Pizza

If you read my post from last week, you already know what this post is all about. Out of all the blogs I've done so far, I have to say, I am the most excited about this one. This dish was a HUGE experiment and it came out VERY successfully, although there are some changes I would make I was really happy with the out come. The biggest mistake I made was putting the arugula under the cheese when I cooked it, which made it brown and tasteless. When I had originally conceptualized this thing, I was going to put it on top after cooking, so it would be bright green fresh and peppery, just as it should be. But cooking and creating is about experimenting and making mistakes. I've learned and I'm excited to make this again. 

Here's why I am so amped about this pizza. 
1. The pizza dough was made from the yeast left over from the brewing process
2. The sauce was a beer-peppercorn reduction. Super tasty, 
3. The oak chips that I used to flavour my Scottish Ale, I used to smoke the beef I put on the pizza. 

I was able to reuse so many ingredients from the brewing process making this dish and it made something really special. There are endless connections between food, beer, and ciders and I will be experimenting with them more in the future.

The unfortunate part of this recipe is that it is nearly impossible to recreate because you need so many ingredients from the brewing process. So I won't be posting a recipe! 

Take a look and let me know what you think.