Looking for a delicious lunch to pair with the sunny spring days? A Margherita pizza might be the perfect option for what you're craving. Our twist on the zesty and crispy Italian classic features Ponce's Pale Ale, with major notes of citrus fruit, pine, and a caramel malt aroma.
Try out our recipe now and you'll feel like you're living la Vida Bella in Venice.
1 cup hot water
1 cup milk
1 cup Ponce's Pale Ale
4 cups flour
¼ cup extra virgin olive oil
1½ Tbsp. salt
1½ Tbsp. dry yeast
½ cup pizza sauce
½ cup shredded parmesan
½ cup shredded mozzarella (can you fresh if desired)
½ cup heirloom cherry tomatoes cut in half
½ cup fresh arugula
Salt & pepper to taste
Preheat the oven to 450° F
In a medium bowl, dissolve yeast in warm water. Let stand until dissolved about 10 minutes. Stir in flour, salt, olive oil, and Ponce's Pale Ale until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and roll into a round. Transfer crust to a lightly greased pizza pan.
Add pizza sauce onto the center of the pizza and use the back of the spoon to spread sauce almost to the edge (leave about a ¼ inch). Sprinkle cheese and tomatoes on top and bake in preheated oven for 15 to 20 minutes.
Remove and add arugula, salt, and pepper. Cool for 5 minutes before serving.