Is there a more perfect combo than a slice and a pint? We all know that beer and pizza make for a match made in heaven, but the right pairing can really elevate the flavours to another level.
From the classic Margherita to the rich, nuanced flavours of a mushroom and blue cheese pizza, we've done the matchmaking for you...
Buffalo Chicken Pizza | Pair it with an Indian Pale Ale
Our Buffalo Chicken Pizza recipe is a simple and super easy addition to your menu that can be easily made or customised with ingredients already at your disposal. We've added spring onions for that extra crunch but capsicum, diced tomato, or some ranch on the side would work great with this recipe!
Pair it with an IPA to complement the kick from the buffalo sauce.
- 9” Napoli Margherita Pizza Base
- Buffalo Sauce - 10g/2 tablespoons
- Roast or Shredded Chicken - 40g/1/2 cup
- Spring Onions (optional) - 5g/1 tablespoon
Mix the chicken and buffalo sauce in a bowl, then layer over the pizza base and bake, turning 180 degrees halfway through cooking. Finish with a scattering of spring onion, and serve!
Pepperoni Pizza | Pair it with a Brown Ale
This old classic pairs beautifully with a brown ale. The malty, slightly sweet flavours of the ale perfectly complement the saltiness of the pepperoni.
- 9” Napoli Margherita Pizza Base
- Pepperoni - 10g/8 slices
- Dried basil - 1g/1/2 teaspoon
Top your pizza with the pepperoni and bake, turning 180 degrees halfway through cooking to get an even cook. Remove from the oven and lightly scatter with dried or fresh basil.
Mushroom, Spinach & Blue Cheese Pizza | Pair it with a Stout
A rich, full-flavoured stout pairs perfectly with this mushroom, spinach, and blue cheese pizza, bringing out the earthy flavour combinations of the toppings.
- 9” Napoli Margherita Pizza Base
- Sliced mushroom - 20g/1/3 cup
- Blue cheese - 20g/1/4 cup
- Spinach - 10g/1/4 cup
- Dried basil - 1g/1/2 teaspoon
Top your pizza with the blue cheese and mushroom, then bake. Halfway through cooking, turn your pizza 180 degrees and add the spinach (this will prevent it from burning and will give it enough time to steam and melt into the toppings). Carefully remove from the oven and serve.
Margherita Pizza | Pair it with a Pale Ale
A pale ale is the ideal palette cleanser in between slices. The light malts won't overpower the flavours, allowing the cheese to take centre stage and balancing the acidity of the tomato.
What you need:
- 9” Napoli Margherita Pizza Base
- Dried basil - 1g/1/2 teaspoon
What you do:
Bake your pizza, turning 180 degrees halfway through cooking. Remove from the oven and garnish with fresh or dried basil.
