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

1. 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.

2. 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.

3. 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.

4. 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.

5. Add garlic and cook a minute longer. Add beer and turn heat down to low. Cook until liquid is reduced by 1/3.

6. 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.

7. 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.