Recipe:
Chicken, Goat Cheese & Beer Pizza
Pizza and beer go together like peanut butter and jelly, Simon and Garfunkel, Yin and Yang. Whether you're out on the town or spending a Friday night at home, pizza and beer do the trick. And while they're both great individually and partnered, how about actually combining the two? Using our Spent Grain Crust as a base, create a wholesome pizza sauced with beer instead of tomatoes and topped with spinach, chicken, and goat cheese. Your perception of beer and pizza will be forever changed.
What You Need
- Spent Grain Pizza Dough, prepared
- 3 tablespoons pine nuts
- 1 lb fresh spinach
- 1/2 lb chicken, cut in to bite-sized pieces
- 1/2 small onion, thinly sliced
- 1 clove garlic
- 12 oz brown ale
- 1 tablespoon flour
- 3 oz goat cheese
- salt
- pepper
- olive oil
What You Do
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Place a skillet over medium-low heat, and add pine nuts. Shake pan every few minutes to avoid burning. When you begin to smell a light toasted nut smell, turn off heat and reserve pine nuts.
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In the same skillet, add a drizzle of olive oil and place over medium heat. Add spinach and cook for 2-3 minutes until wilted, then remove from heat and reserve.
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Place the skillet back over medium high heat, add chicken, season with salt and pepper, and saute until cooked through. Remove chicken from skillet and reserve.
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Put the same skillet over medium high heat once again and add a splash of olive oil. Add onions and cook until they begin to brown.
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Add garlic and cook a minute longer. Add beer and turn heat down to low. Cook until liquid is reduced by 1/3.
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Whisk in flour and cook while stirring for a minute or two. Turn off heat and set aside to cool while to begin assembling your pizza.
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On top of prepared Spent Grain Crust, spread out beer and onion sauce mixture. Top with bits of spinach, reserved chicken, goat cheese, and reserved pine nuts. Bake for 15-20 minutes or until evenly browned over the bottom.
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