I should preface this post with this: I am not, nor have I ever really been, a Green Bay Packers fan, even though I grew up two hours north of Green Bay in the Upper Peninsula of Michigan. In fact, I have never really been a pro football fan at all. College football is a different story. I love college football. That said, this week’s pizza is inspired by the Packers since they will be playing in the Super Bowl this weekend and Yoopers everywhere are totally stoked about this.
My dad was the one who gave me the idea to make a Packers inspired pizza. I thought it sounded like a good idea seeing how I didn’t yet have a pizza planned for this week. I wasn’t sure what a Packers pizza would involve, but as I thought about it, and about Wisconsin in general, three things came to my mind: beer, cheese, and meat.
For this week’s pizza I used a beer bread crust topped with beef (on the husband’s side), veggies (on my side), and Wisconsin cheddar.
Beer Bread Pizza Crust with Herbs and Garlic (slightly altered from this site):
4 t. dried herbs (I did a mixture of basil, oregano, thyme, sage, & rosemary)
4 cloves garlic, minced
5 C. all-purpose flour
2.5 t salt
2 T baking soda
3 T olive oil
12 oz beer
Mix herbs, garlic, flour, salt, and baking powder. Add olive oil and beer. Mix/knead until it forms a stiff dough, adding more water or flour as needed. Divide into two. Roll each half into a 12 inch circle. Add sauce, cheese, toppings. Bake on pizza stone or metal sheet at 475 for about 10 minutes.
This dough acts differently than normal pizza dough. I ended up having to roll it out to get it thin enough.
Next came the cheese and toppings – Wisconsin sharp cheddar and the hamburger meat on my husband’s side and green pepper and onion on mine. I decided to do this as a “no sauce” pizza to mix things up.
I cooked it at 475 F for 10 minutes.
I was pleasantly surprised with how this turned out. I wasn’t sure how the crust would taste but it ended up being really good. It was dense and crispy – almost biscuit like in a way. The herbs flavored it nicely, although I couldn’t taste the beer in it. Next time I’ll try a darker beer to see how much difference that makes. The herbs also overpowered the hamburger meat some, according to the husband. He would suggest seasoning it more in the future.