Beer Cheese Pizza

This dish is a bit of a saltfest, but a tasty one.  Beer and Kielbasa....a combination made in heaven.  I had leftover beer from making the cheese so I tossed it into the pizza crust for fun.....spread the beer love around.

The beer cheese does stiffen up quite a bit when chilled.....let the pizza's sit for 15 minutes or so at room temp before serving.


Beer Cheese Pizza

Crust:
3 cups unbleached all purpose flour
1 package active dry yeast
1 cup warm Newcastle brown ale
1 tbls oil
1 tbls raw honey
1/4 tsp salt
1/4 cup milled flax
1/4 cup wheat germ
2 tbls vital wheat gluten (optional)

Toppings:
Cherry tomatoes, sliced
Turkey kielbasa, sliced thin
Roasted Poblanos, cut into strips
Roasted Onion, cut into strips
Beer Cheese (I did add 2 roasted poblano peppers to the mix and 1 tsp hickory bacon salt)

Dissolve the yeast in 1/4 cup warm water from the tap. Stir in ale, oil, honey, and salt. Mix in flax, wheat germ, and gluten. Mix in flour gradually. When the dough gets too stiff to continue stirring pour it out onto your work surface and knead in the remaining flour. Continue kneading for 8 minutes or so. Dough should be nice and elastic.

Divide the dough into two portions.  Drop one portion of dough onto a greased cookie sheet.  Work it with your fingers into a large round or rectangular shape.  Repeat with other portion of dough.  Let rise in warm place for 15 to 30 minutes.  Bake at 375 for 18 - 20 mins or until crust is lightly browned.  Cool on wire rack.

Spread beer cheese across the two crusts.  Spread toppings over cheese.  Slice into pieces and chill until ready to serve.