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Chipotle-Sweet Potato Pizza : Left Hand Milk Stout Nitro

eric.jones Leave a Comment

Chipotle-Sweet Potato Pizza : Left Hand Milk Stout Nitro

Pizza and beer are common partners for a reason. There are few things quite as satisfying as that first bite of pizza, and beer makes that first bite ever present; carbonation scrubs the grease away, the bitterness cuts the sweet mozzarella and tomato, and the malt cools any spiciness.

P1010847

Aroma: medium-low chipotle and roasted tomato, low toasted crust and a hint of sweet potato
Flavor: medium sweet potato just dominates with low heat, low smokiness and low grainy crust supporting; aftertaste is slightly salty with mozzarella finally presenting itself, then low smoke and salt linger
Texture: crisp crust contrasts with soft potato, starchy beans and slightly chewy cheese
Impact: medium
Pairing: The sweetness of the beer harmonizes with the sweet potato, giving a chocolate milk impression for a moment before the residual chili heat re-asserts itself leaving a rich milk chocolate and low chipotle heat to linger.  The sweet potato on the pizza seems almost candy-like after a sip of the beer and the cheese is present before the chipotle and remains a major flavor through the after taste.

Chipotle-Sweet Potato Pizza
The crust here is very thin and super crisp; other flours can work just fine using the same ratio.  If you do not have a pizza stone, an upside-down baking sheet heated for 30 minutes yields approximately similar results.

Crust:
100 g (1/3 cup) semolina flour
2 g (¼ t) salt
2 g (¼ t) instant yeast
2 g (½ t) oil
60 g water
cornmeal
Toppings:
3.5 oz sweet potato, sliced into thin rounds
½ T canola oil
1 T adobo sauce
100 g mozzarella, shredded
50 g smoked mozzarella, shredded
2 T black beans
1 chipotle in adobo, sliced in half lengthwise, then 1/8 inch slices

 

 

 

 

  1. Pre-heat oven and baking stone to 500 F for 1 hour.
  2. Mix flour, salt and yeast, then add ½ t oil and water; stir to combine and knead by head about 2 minutes until dough has a slight spring to it; let rise about 45 minutes until doubled in size.
  3. Heat a skillet over medium heat, add1/2 T oil and then potato slices. Cook 3 minutes, flip and cook 2 more minutes. Remove potatoes to a paper towel lined plate.
  4. Roll into a 12 inch circle on cornmeal dusted pizza peal; dock dough with fork to prevent large bubbles.
  5. Bake on stone 3 ½ minutes, until it just begins to brown. Remove from oven onto cooling rack.
  6. Brush adobo sauce on crust. Blend cheeses and sprinkle evenly over crust getting close to the edge as possible.
  7. Sprinkle beans over cheese; then arrange potato slices and then place chipotle pieces between potato.
  8. Bake 6 minutes at 500 F on pizza stone, until cheese bubbles and starts to brown.  Remove from oven and cool 4 minutes on a rack; slice and eat!

Filed Under: Entrée Tagged With: Left Hand Milk Stout Nitro

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  • Cheese
  • Dessert
  • Entrée
  • Small Plate
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