I couldn’t go the whole Memorial day weekend without having pizza at least once. So, I decided to make another homemade pizza last night. I had a BBQ yesterday and we had lots of left over sausages and beer. What better way to use up leftovers than to use them on a pizza right? Let’s start with what was in the crust.
12 oz. can of Bud Light
1 tsp. salt
1 tsp. sugar
3 cups flour
2 tbsp. yeast
1 tbsp. minced garlic
4 tbsp. parmesan cheese
Next, let’s move on to the toppings.
Ragu Pizza Sauce
Here is a before and after shot:
The pizza cooked at 380 degrees for 18:23 minutes. The cheese was extra gooey and the crust had a perfect crispiness to it. I will say, I should have used more feta cheese on it, because it was a little hard to even notice the taste on there. The sausage though, was really really good. Since we had already cooked them yesterday, we just sliced them up and put them right on the pizza. And as always, I dipped my crust in ranch dressing. I’m a big fan of that. I just started doing that a couple of years ago. The one pizza I don’t ever feel the need to even do this with is Lou Malnati’s of course. I didn’t really notice the parmesan cheese taste in the crust. I think a lot more would need to be added to get more of the taste coming through in the crust. But overall, I really enjoyed this one. It was a great way to use up some of the BBQ leftovers. And not just the food leftovers, the beer too! Because let’s face it, I’m not a huge Bud Light fan so it served it’s purpose well. One tip I do have for you if you do try adding a beer to your dough, is if it is already refrigerated, I suggest warming it up in the microwave for a bit since it is replacing using luke warm water. Now I wonder if I can make a pizza with my leftover chopped salad…