Welcome to ANY Gameday Meals, I am your host Chef BoyarBrad. Sports and food are a combination as old as time itself (probably), so that is why we are introducing Gameday meals as a new part of Always Next Year. Now I am not a professional chef, so some of the instructions may not be what you’d find straight out of a cookbook. Bear with me.

This coming Sunday is Superbowl Sunday, and what better way to celebrate than with food. Everyday this week, an ANY Gameday Meal will be posted with the full recipe to give some delicious ideas for the Superbowl- or any event you want really. All of the recipes that will be posted have all been tried, approved, and guaranteed to be a hit.

Starting the week off right we have Beer Pizza. Nothing can top the combination of a hot slice of pizza and an ice cold beer- except, what if you made the pizza out of beer? Now this may not be traditional Chicago Style pizza, but it is sure to wow. This recipe is super easy, doesn’t require much effort, and certainly is delicious. So without further ado, Beer Pizza:

Time: 1hr 30min

Yield: 2-3 Pizzas (depending on size)

Ingredients

For the Dough:

• 3 cups all purpose flour (plus more for dusting)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 12 ounces of room temperature beer of choosing (I used Yuengling)
• 1/2 tablespoon olive oil

For the Sauce:

• 1 28 ounce can whole peeled tomatoes (drained)
• 1 6 ounce can tomato paste
• 3 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 tablespoon sugar
• 2 teaspoons red wine vinegar
• 2 teaspoons garlic powder
• 1 teaspoon salt
• Optional crushed red pepper flakes

Instructions

In a medium sized bowl combined dry ingredients for the dough. Once mixed, add in beer and olive oil and mix until a ball forms. Knead for 3 minutes, cover, and rest for 15 minutes. After resting, divide into 2 (or 3) dough balls, cover, and rest for 1 hour.

While the dough rests, its time to make the sauce. Combined all ingredients into a blender and blend until desired consistency is reached. Pretty straight forward. Once you have done this, you can put the sauce in a mason jar to store in the fridge until the dough is ready or for a later use.

About 30 minutes into resting the dough, preheat the oven to 500F. If you have a pizza stone, it is better to preheat earlier to get the stone nice and hot. Once the dough is done rising, dust your working surface with some flour and begin rolling out your dough to a desired shape. Spread sauce over your dough, top with your favorite toppings, and then bake for about 9-12 minutes.

If you do not have a pizza stone, baking the pizzas at 450F for 12-15 minutes is an alternative option (or if you just don’t want your oven that hot).

Some notes: I do not have suggestions for beer to use as I have only used Yuengling twice, cannot go wrong with a light colored beer of your choice. I have made the dough without letting it rest for an hour (only did about 15 min) and it turned out about the same. If you are in a time crunch then everything should still be fine if you don’t let it sit.

This recipe is delicious and easy to make. Enjoy!