Balsamic Beer Pizza with Stout-Caramelized Onions
Balsamic chicken and caramelized onion pizza made with two different beers! Inspiration taken from: The Beeroness & Sarcastic Cooking
Servings Prep Time
18-10 inch pizza 30minutes
Cook Time
15minutes
Servings Prep Time
18-10 inch pizza 30minutes
Cook Time
15minutes
Ingredients
For the Chicken
  • 1 boneless skinless chicken breast
  • 1/4cups brown ale or amber ale
  • 2tbsp balsamic vinegar
For the Onions
  • 1tbsp olive oil
  • 1tbsp unsalted butter
  • 1 white onionsliced
  • 1pinch salt & sugar
  • 1/2cup stout or porter
For the Toppings
  • 3/4cup pizza sauceor to taste
  • 1cup shredded mozarella cheeseor to taste
  • 1bunch cherry tomatoes
  • salt and pepper to taste
  • 1bunch fresh basil leaveschopped
  • feta or goat cheesecrumbled
  • drizzle balsamic syrupoptional
Instructions
  1. Prepare pizza dough. If buying store-bought, it usually requires sitting at room temperature for at least 30 minutes before rolling out. Homemade pizza dough usually takes an hour to rise at room temperature. Allow to rise while making the chicken and onions.
  2. Preheat oven with pizza stone to 400 degrees F. Heat stone while preparing the chicken, onions and toppings. If using a baking sheet, the oven can be preheated with the baking sheet 20 minutes in advance.
  3. Add chicken breast to a small saucepan. Add brown ale and balsamic vinegar. Bring to a simmer and cover, simmering over med-low heat for 20 minutes, flipping once. Beer and balsamic vinegar should turn into a syrup around chicken. If still watery, allow sauce to thicken while you shred the chicken. Remove chicken from pan and use two forks to shred. Return to the pan with sauce and turn off the heat.
  4. While waiting for the chicken to cook, start on the onions. Heat the butter and olive oil in a saucepan over medium heat. Add onions and a pinch of salt and sugar. Cook on medium-low heat for 10 minutes or until softened. Add the stout beer and continue to simmer another 20 minutes until most of the beer has evaporated and turned into a thick glaze.
  5. Roll out or stretch dough into a large circle on a floured pizza paddle or tin foil (can also use cornmeal to prevent sticking). Brush edges with olive oil. Spread an even layer of pizza sauce on top. Add cheese, caramelized onions and top with the beer glazed chicken (making sure to squeeze out any excess moisture). Scatter tomatoes on top. Season with salt and pepper.
  6. Transfer pizza to preheated baking sheet or stone. Bake for 10-15 minutes or until edges are browns and crispy and cheese is bubbling. Remove and top with feta or goat cheese, chopped basil, and balsamic (optional).