Margherita Fontina Beer Crust Pizza


You know those times when you get a really great idea, and you pursue it,
and not only does it turn out – it turns out really well?

This was one of those times.

It was amazing.




One day I was just thinking (you know how I like to do that)…

Man, beer bread sounds good.
So does pizza.
What if… what if you added beer to pizza crust. That’d be genius.

And then I found out people already had.

But they didn’t put it with fontina and tomatoes, now DID THEY?


Nope. But I did!

I’ve never made pizza dough from scratch, and I don’t think I’ll ever need another recipe.
It’s that good. Yeasty, homey deliciousness.

Also, I’m sort of falling in love with fontina cheese.

This blog has been an excellent way to introduce me to different cheeses;
if you’ve never had fontina, it’s a semi-soft Italian cheese often used in fondue that’s rather
salty and toasted-tasting. If that doesn’t sound good to you I don’t know what would.


Fun fact: the margherita pizza was first made as an attempt to make pizza
acceptable for royalty (Queen Margherita of Savoy), as pizza was at the time a food eaten by the poor.

Oh, irony.

It was garnished with mozzarella cheese, tomatoes, and basil
to represent the colors of the Italian flag (also- can you blame them? Fresh tomatoes
and basil? Does it GET any better?)

Cool story, bro. I know.


This stuff was good enough for royalty, people.

You know you’ll like it to.

Margherita Fontina Beer Crust Pizza
Dough (adapted from The Red Spoon – and that pizza looks AMAZE)
makes two 12-inch thick crusts
1 package (2-1/4 teaspoons) active dry yeast
1 tablespoon honey
1/4 cup warm water
3 cups bread flour
3/4 cup warm beer
1 tablespoon olive oil
1 teaspoon salt
Pizza Toppings
1/2 cup pizza/marinara sauce
1 cup fontina cheese, grated
1/2 cup shredded mozzarella cheese
fresh basil leaves
salt and pepper, to taste

1. For the dough… combine yeast, honey, and water in a large bowl. Let it sit for 5-10 minutes, until foamy. Add flour, beer, olive oil, and salt until a soft dough forms. Add more beer if it’s too dry and more flour if it’s too sticky. You be the judge.
2. Knead the dough for 5 minutes or so or until elastic. Add to a greased bowl and cover with a towel or plastic wrap and set in a warm place to rise for 1 1/2 – 2 hours.
3. Preheat oven to 550. Punch dough down and divide in half. Flatten dough to desired thickness. Place dough on a pizza pan if using.
4. For the toppings… add sauce, cheese, tomatoes, basil, and more cheese. Bake for 7-10 minutes or until cheese is bubbly and cheese is golden.


Mmm. Look at that summer-fresh tomato. I’d eat this every day.

Try it. You would too.
I’m linking up with Karly from for her What’s Cooking Wednesday weekly post. Check her blog out for awesome recipes!


3 thoughts on “Margherita Fontina Beer Crust Pizza

  1. Pingback: Grilled Cheesus | Cooking with The King

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