Beer and pizza. One of life’s great food pleasures.
Yes you can pick up the phone and have it delivered, or dig out that pepperoni pizza that’s been lying in the freezer for weeks, but we prefer to take the time to make our own creation. It’s not as much work as you might think, tastes great and you get that sense of achievement when you take it out of the oven.
This recipe is perfect for using left over beef from a Sunday roast, and is great with any red meat. If you are using left overs from the roast beef keep 100ml of the cooking juices, more on that later.
The sweetness of the sauce and caramelized onions means it pairs amazingly well with our PASSifyoucan Pale Ale.
It all starts with the dough and there are lots of recipes out there which pretty much have all the same ingredients and method.
Ingredients (Makes 2 x 10″ pizzas)
300g white flour
1/2 x 7g sachet of yeast
If you have a stand mixer put all the ingredients into the bowl of the mixer and mix for 10 minutes on a low to medium speed. If you don’t have a mixer you can mix using your hands.
By the end of the ten minutes it should be smooth, springy and just a little bit sticky. If it’s very sticky turn the mixer back on and add another tablespoon of flour, or a little more until it’s the right texture.
Sprinkle a clean counter top with a little flour and knead for a couple of minutes, until dough is a smooth and forms into a round ball. Test it by pressing your finger against it, if it springs back it’s ready.
Cut the ball in half and round the two halves into two tennis ball size shapes. Put each dough ball into a large bowl, dusted with flour, and cover with a tea towel. Leave in a warm enough place until doubled in size, give it at least an hour.
When dough is ready, dust a counter top with flour and roll out to a round size approx 10″ in size for each dough ball.
We’re going with a BBQ sauce rather than the classic tomato sauce as it works so well with the toppings and is a far cry from the overly sweet BBQs sauces that comes with take-out pizzas. We got this recipe from the Saturday Pizzas book from the Ballymaloe Cookery School.
Ingredients (Makes 240 ml)
220ml tomato ketchup
100ml water (Tip: Keep the beef cooking juices and use instead of the water for extra flavour!)
1 tbsp dark brown sugar
1 tbsp Worcestershire sauce
1 tsp red wine vinegar
1/2 tsp paprika
1/4 tsp mustard powder / dijon mustard
Pinch of salt & pepper
Put all the ingredients into a small saucepan and bring to the boil, then remove from the heat and allow to cool. That’s it!
1 bag Mozzarella
120g Sun-dried tomatoes
120g Shredded spinach
2 red onions for the caramelized onions
Slice the onions. Heat a pan on medium high heat, add a little butter. Add the sliced onions and stir to coat them with the melted butter. Reduce the heat to low, cover and cook slowly for a minimum of 15 minutes, stirring occasionally.
When the pizza bases are rolled out and ready use a ladle or a big spoon to pour the BBQ sauce onto the middle of the base and spread it around with the back of the ladle or spoon. You only want a thin layer of sauce!
Spread a big handful of the mozzarella evenly on top of the base. Scatter the shredded beef, shredded spinach, sun-dried tomatoes and caramelized onions on top.
Put the pizzas into a preheated oven, 150 degrees/ gas mark 2 and cook for 7 to 10 minutes. The bottom and crust should be cooked through.
Take out of the oven, let rest for a minute, slice up and enjoy!
The weather has definitely been hit and miss, but it’s an Irish Summer after all! We’ve had a few occasions to fire up the BBQ and one of our long-time favourites is this gorgeous grilled chicken recipe from Delish.
3/4 cup balsamic vinegar
1 tsp garlic powder
2 tbsp honey
2 tbsp extra-virgin olive oil
2 tsp Italian seasoning
Pinch of salt
Ground black pepper
4 chicken breasts (Tip: Slice an opening in the large side of the breast to allow the marinate in)
4 slices mozzarella
4 slices avocado
4 slices tomato
If you want to get fancy:
2 tbsp freshly chopped basil, for garnish
Balsamic glaze for drizzling
In a small bowl, whisk together the balsamic vinegar, garlic powder, honey, oil, Italian seasoning and season with salt and pepper. Pour over the chicken breasts and marinate for at least 20 minutes.
If you are using a charcoal BBQ, go get it ready (if you are using a gas BBQ skip straight to the second part), then open a Hope and relax.
When you are ready to grill, place the chicken on the hot BBQ, eight minutes per side, until nicely charred and cooked through. We like to brush the uncooked part with a little more of the marinate before turning.
Top the chicken with the mozzarella slices, avocado, and tomato and cover grill to melt. Serve up with whatever else you’ve got on the BBQ and pour yourself another beer!
This recipe originally appeared on thetaste.ie and was created by Peter Brennan of Marqette, Dublin Airport. It’s super simple and super tasty. Happy baking!
- 275g of wholemeal flour
- 70g of white flour
- 75g of brown sugar
- 12g of soda
- 5g of baking powder
- 3g of salt
- 20g of pin head oats
- 75g of porridge oats
- 50g of mixed seeds
- 225ml of buttermilk
- 50g of melted butter
- 65ml of Handsome Jack IPA
- Mix all ingredients well, and place in a buttered and floured mould.
- Spread evenly.
- Place in a pre-heated oven at 160c for about 1 hour.
- Remove from mould and place back in the oven at 140c for about another 30 minutes until cooked crisp on the outside.