German Beer Pizza Recipe
Daily Value: 205%
|Folic Acid (B9)||538µg||134%|
|Fatty acids, total monounsaturated||64g||0%|
|Fatty acids, total polyunsaturated||27g||0%|
Exclusive from The Daily Meal
This fun and unique recipe for boozy German pizza comes to us courtesy of chef Tony Gemignani, co-owner of Tony's Pizza Napoletana and Tony's Coal-Fired Pizza in San Francisco.
For the coleslaw:
- 1 green cabbage, cored and sliced
- ¼ red cabbage, sliced
- 1 small carrot, grated
- ½ fuji apple, diced
- ½ red bell pepper, diced
- 4 ounces sauerkraut
- Pinch of salt and pepper
- ½ cup mayonnaise
- 2 ounces apple cider vinegar
- 2 ounces sugar
- 2 ounces honey
For the pizza:
- Oil, for searing
- One 3-5 pound pork loin
- 1 tablespoon salt
- 1 bottle German-style beer, preferably St. Pauli Girl
- 2 apples, diced thickly
- 3 potatoes, diced thickly
- 1 carrot, sliced thickly
- 1 cup brown sugar
- 1 cup jägermeister
- One 12-16 ounce store-bought pizza dough
- 3 ounces mozzarella cheese, sliced
- 1-2 white rose potatoes, sliced paper-thin
- 3 ounces muenster cheese, sliced into small triangles
- Day-old pretzel, shaved, for garnish
For the coleslaw:
In a bowl, combine the cabbages, carrot, apple, bell pepper, and sauerkraut. Season with the salt and pepper. In a separate bowl, mix the mayonnaise, vinegar, sugar, and honey. Whisk until smooth, and combine with the ingredients in the other bowl. Refrigerate for 2 hours.
For the pizza:
Preheat the oven to 400 degrees.
Heat a medium-size roasting pot over high heat. Coat the pan generously with oil. Season the pork with salt; sear pork on all sides. Add the beer, apples, potatoes, and carrot to the pot. Fill the pot with water until the water level is just 1 inch below the top. Remove from heat and carefully place the pot in the oven. Roast the pork for 2 hours, or until ready.* After 2 hours, carefully remove the pot from the oven, add the brown sugar over the top, and place back in the oven. Roast for 20 more minutes.
Carefully remove the pot from the oven. Remove the pork loin from the pot and set aside to cool. (Keep the oven on since you'll be using it later.) Reduce the roasting liquid to a heavy glaze. Set aside. In a small saucepan, reduce the jägermeister to a glaze. Set aside.
Once the pork has cooled, shred the meat using two forks. Then, in a sauté pan, toss the pork with jägermeister over low heat.
Turn the oven up to 500 degrees. If your oven has a convection feature, activate it.
Toss and stretch the dough into a 12-inch circle. Top with the mozzarella cheese and white rose potatoes.
Place the pizza in the oven on the rack or on a pizza stone. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake for about 5 minutes. Carefully remove the pizza from the oven, and pour the pork roast reduction over the pizza. Scatter the slices of pork over the top. Place the pizza back in the oven, and bake the pizza for another 5-7 minutes or until the crust is crisp and a deep golden brown and the cheese is golden.
Remove from the oven, and cut into 6 slices. Top each slice with coleslaw, slices of munster cheese, a light drizzle of jägermeister reduction, and garnish with the pretzel.
*Note: The USDA recommends cooking raw pork to an internal temperature of 140-145 degrees.Servings: 2