Date Night: Beer & Pizza … or Beer Pizza?


I love that my husband does what he does for a living. However, when your occupation of choice is working in policy … and in particular, working for a certain type of policy reform … when said policy becomes the signature issue for a first-term governor and a very important vote is coming up in the state legislature, life can be a bit on the busy side.

Between that and my crazy travel and school schedule the last few weeks, quality time together has been rare. Actually, TIME together has been rare … quality time nearly non-existent. So when this past weekend presented us with an unheard of two nights with absolutely nothing on the calendar, I did a little happy dance. With the Puff Cat, who was also overjoyed that her people would be home for so much contingent cuddle time. Clearly, Puff is much less interested in our marriage than she is in her own belly rubs.

I digess. Puff is such an attention hog.

So when Friday night rolled around, we sat in awe that we had not just that night but the following night all to ourselves. We smiled at our good fortune, cuddled a well-beyond-adequate time with our needy little kitten, and decided that a menu of pizza, beer and Top Chef All Stars would suit us just fine. And then I stumbled upon this little gem and our pizza took a turn for the much, much better.

Spring Pizza with Beer Crust

Beer crust? What? Oh yeah. We had some leftover Blue Moon Spring Ale which Price had deemed less than desirable to drink (I disagreed) and so it went into the pizza crust! The dough did have a twinge of hoppiness, something out-of-the-ordinary-in-the-best-way-possible. It added a dimension to crust that is normally missing (but is really never missed) and gave our Spring-ish toppings the perfect platform from which to shine. A delightful welcome to Spring!

Quick Beer Pizza Dough
courtesy of the never-failing King Arthur Flour

1 1/4 cup unbleached all-purpose flour
3/4 cup semolina
1 tsp yeast
1/2 tsp baking powder
3/4 tsp salt
1 tbsp olive oil
3/4 cup room temp beer (I used Blue Moon Spring Wheat)

1. Mix together ingredients and knead until dough is smooth. The dough gets all foamy from the beer:

2. Cover and let rise for 30 minutes – 2 hours. (Mine rose for about an hour.)
3. Preheat oven to 500. I got to use my shiny new birthday baking stone for the first time! If you have one, make sure you preheat it with the oven. Also used my shiny new pizza peel!
4. Shape dough into 10-12″ circle. Bake on stone (or baking sheet) for 3-4 minutes.
5. Add toppings*, bake for 15 more minutes, and enjoy!

Spring Pizza Toppings

Pizza sauce (Ours was a quick sauce made with tomato paste, water, olive oil, garlic and spices)
Shredded mozzarella
Fresh tomatoes (sliced)
Garlic (diced)
Sweet peppers (diced)
Asparagus (diced)
Goat cheese

The verdict? Delightful date night, delightful pizza, delightful beer, delightful beer pizza. Happy spring!


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