A Pizza & Cowbell Craft Beer Recipe - That’s Amore!
- November 17th, 2016
- By Dale Dolson and Rob McGregor
It’s a perfect match. What could possibly go better with pizza than an ice cold beer? Nothing sets off a spicy chorizo sausage or a sharp Huron County cheddar cheese like a smooth, gently-bitter, or fruity Cowbell craft beer. You must try this pizza recipe!
The foodies have arrived at Cowbell and, as the Food and Beverage Service Team comes together, Rob and I thought this would be a perfect time to experiment with delicious Cowbell-inspired recipes. Our muse this time was the noble and ubiquitous pizza pie. It may have been invented in Italy, but we’ve got all the delicious, fresh ingredients we need right here in Huron County.
You’ll eat the crust first!
We’ve concocted the crust of your dreams! Most people shy away from making their own crust - it can be time consuming, or seem just plain scary to do. Buying a "pre-made" crust at the grocery store seems easier, but we think after you try our recipe you’ll never go back!
Our secret ingredient this time was Cowbell’s newest beer, Doc Perdue's Bobcat! This tasty West Coast Red Ale really added something special.
Cowbell’s Pizza Crust Recipe
1.5 cups of beer, of course Doc Perdue, warmed to 100 degrees F.
2 tablespoons of olive oil
1 heaping tablespoon of honey or sugar, if need be
2 teaspoons of dry yeast
1.5 teaspoons of salt
4.25 cups of sifted bread or all purpose flour
- Mix the first four ingredients in a bread machine pan and let stand for 10 minutes until the yeast activates
- Add the remaining salt and flour and allow the bread machine to knead and raise the dough (or knead by hand and to raise overnight in the refrigerator in an oiled bowl covered with plastic wrap - it even freezes well)
- When you are ready, cut the dough in half and roll to a 1/4-inch thickness then top with your favourite sauce, cheese and toppings
- Bake until golden brown at 400 degrees F. Absolutely outstanding!
Buon appetito! Delicious Pizza!
The first masterpiece out of the oven was a meat lover’s dream. It was a combination of Black Forest Ham, Huron County Bacon, Chorizo Sausage and local, lean ground spiced beef with coarsely diced Spanish Onion. Naturally, I used my favourite cheeses and tomato sauce and the "proof was in the pizza" - a wonderful combination and even more wonderful when paired with a cold Doc Perdue’s Bobcat!
If you’re not feeling adventurous in the kitchen, you won’t have to wait long to try this and other delicious artisanal pizzas. The Cowbell Farm will feature a wood-fired pizza oven, and of course, Cowbell beer will be in the crust! You’ll be able to enjoy a delicious meal, just like momma use to make!
Welcome Kim Sutherland - Cowbell’s Executive Chef!
Helping in the kitchen this time is Cowbell’s new Executive Chef, Kim Sutherland. Kim was formerly Regional Executive Chef for Ovations Food Services at London’s Budweiser Gardens and now brings her creative and experienced palate to our team. We’re sure to be cooking up some delicious creations with Kim in the Cowbell kitchen!
Welcome Caley Doran - Cowbell’s Director - Food and Beverage!
Pizza making and taste testing with us as well, is Cowbell’s new Director - Food and Beverage, Caley Doran. Caley was formerly General Manager at Moxie’s Windsor and now brings his service excellence leadership and team building skills to Cowbell.
We had a lot of fun trying this new recipe and we'll keep you posted on our next culinary excursion! Arrivederci!