We're back again with a new recipe! Set in the small town of Biwabik a couple of miles from Camp is a place called Vi’s Pizza that does the most amazing Pizza I have ever had. So deliciously meaty and spicy none can even come close to how delicious that is. The Hotsy Potsy… This is not that Pizza but it is one from their menu and it gives me a chance to try making Beer Pizza Crust. Enjoy.
For the Dough:
Make your Dough!
Start by warming your Beer. It’s important to do this step to get the yeast to activate add your Dried Yeast to Activate. Add your Flour, Salt and Olive Oil to a Bowl. Mix in your Beer and bring together. Tip out and kneed until it comes together as one whole Dough. Leave to rise for a minimum of a half hour.
Make your Sauce!
Add your Cream to a Pan and heat through until it reduces down by about a third. Add your Butter and cook until it beomes thick enough to coat the back of a spoon and leaves a line when you pass a fork across the back. Season with Salt, Pepper, Milk to stop the cooking process, Nutmeg and your Parmesan Cheese.
Make your Toppings!
We’ll be cooking the Mushrooms and Sausage before they top the pizza. Break the Sausage up and fry off in a pan with Oil. Transfer to a Bowl and cook the Mushrooms in the same Pan.
Top and bake!
Flatten out your Dough in an Ovenproof Pan and spread over your Sauce. Add your Toppings bake in an Oven at 200 Degrees Celsius for 10 Minutes, then at 220 Degrees Celsius for 10 Minutes. The Pizza should be Golden Brown.
Garnish with Parsley and Chilli Flake and you’re done. This Super Decadent dish is great for Cheat Day, so give it a go and let me know how you get on.