Things I love: Brussels sprouts. Beer. Caramelized onions. Pizza.
Original recipe by Live Eat Learn
I like beer, and I like trying new beers, but I have pretty specific tastes. I almost exclusively drink stouts and porters, only like some imperials, and have learned that I do not like barrel aged beers. Every time I try a new beer, it falls into one of three categories: beers I love, beers that are okay but I wouldn't get again, and beers I dislike enough that I won't finish them.
When it comes to the third category, I've taken to freezing it for future use. I may not want to drink it, but cooking with it works!
The only modification I ever really make to this recipe is that I always seem to use a different beer. And sometimes if I have extra onion around, I throw it in. Here are the onions, cooking down in the beer.
While the onions are cooking down, the pizza stone is heating in the oven, I'm prepping the brussels, and making the balsamic reduction. Once the onions have reached full caramelized perfection, it's time to assemble. Since the dough is going on a hot stone, I make sure I have all my toppings ready to go.
Sprinkle some cornmeal on the stone, stretch the dough (don't roll), and add the toppings.
Last time I made this I got a fantastic feta. It was so creamy, it was almost like a goat cheese/feta hybrid.
Original recipe by Live Eat Learn
I like beer, and I like trying new beers, but I have pretty specific tastes. I almost exclusively drink stouts and porters, only like some imperials, and have learned that I do not like barrel aged beers. Every time I try a new beer, it falls into one of three categories: beers I love, beers that are okay but I wouldn't get again, and beers I dislike enough that I won't finish them.
When it comes to the third category, I've taken to freezing it for future use. I may not want to drink it, but cooking with it works!
The only modification I ever really make to this recipe is that I always seem to use a different beer. And sometimes if I have extra onion around, I throw it in. Here are the onions, cooking down in the beer.
Sprinkle some cornmeal on the stone, stretch the dough (don't roll), and add the toppings.
Last time I made this I got a fantastic feta. It was so creamy, it was almost like a goat cheese/feta hybrid.
So good, and Cooper approved!
The final product. Cheesy, oniony, delicious.
Notes from Cooper: only my mama could ruin pizza with green things, poison onions, and poison beer. I like it when she lets me taste the cheese, though.
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