photo by: Samuel Adams

Spicy Pimento Pesto Pepperoni Pizza

A super pizza featuring a Samuel Adams Lager infused dough and a topping kicked up with Sriracha sauce, pimentos and pepperoni.

Prep time: 20

Cooking time: 10-15 minutes

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1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.)
1 jar diced pimentos (4 oz.) drained
1 clove raw garlic
1 tablespoon sriracha hot sauce
1 tablespoon pine nuts
1 tablespoon extra virgin olive oil plus more oiling your cookie sheet, pizza pan or screen
about 1 cup loosely packed (4 oz.) whole milk mozzarella
18 thin slices pepperoni (about 1 oz.)

2 tablespoons (1/2 oz.) grated cheese (Parmesan or Romano cheese)


Preheat oven to 500F

In a blender, blend pimentos, garlic, Sriracha hot sauce, pine nuts, olive oil and 1 Tablespoon of the grating cheese into a slightly chunky paste. Transfer into a separate bowl, mix in mozzarella and set aside.

Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.

Apply an even layer of pimento/mozzarella mixture to about 1/2” from the border of crust.

Evenly distribute pepperoni slices.

Evenly sprinkle second half of the grated cheese to the very border of the crust.

Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.

Remove from oven, let rest a few minutes. Then cut, serve and enjoy.

Posted: 2/1/2013 9:00:50 PM

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A specialty dish that hails from Naples, Italy.   Pizza is assembled from a large, flat crust (thickness varies by style) topped with (or without) a tomato based sauce, cheese as well as other herbs,

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