Pairings & Recipes
Cook One, Drink Two: Dale’s Lazy Stuffed Pizza Bread
August 19, 2020
Decisions are tough – especially when the question is “What’s for dinner?” We gotchu covered. Taking inspiration from our CANundrum mixed pack of five Oskar Blues favorites, we created recipes infused with each beer in the pack. We stuff three cans of each of the Oskar Blues beers included in the CANundrum pack. Our mantra? Cook one, drink two.
Need an easy meal after a day hitting the trails or crushing some Zoom calls? Enter Dale’s Lazy Stuffed Pizza Bread. Maybe you’re familiar with the Original Craft Beer in a Can, but have you ever cooked with it? Dale’s Pale Ale is a voluminously hopped mutha of a pale ale, with balanced flavors of pale malts and citrusy floral hops. The hoppy flavor in this American Pale Ale stands out among the cheesy, bready goodness. Super simple, super cheesy – there’s a whole lot to love.
2 cups low-moisture mozzarella, shredded
1/4 red onion, thinly sliced
1 tsp dried basil
2 tbsp Dale’s Pale Ale
Salt and freshly ground black pepper, to season
1 loaf, Italian or French bread
3 tbsp unsalted butter, melted
1/2 cup pepperoni slices, quartered
2 cups marinara sauce, for dipping (optional)
1. Heat oven to 400° F. Combine mozzarella, red onion, basil, and pale ale in a mixing bowl. Season and mix well to combine.
2. Using a bread knife, slice the bread on a diagonal about 1-1.5 inches apart. Repeat, slicing in the opposite direction to get a checkerboard effect. Be careful not to slice the bread all the way through.
3. Brush melted butter all over the bread and into the crevices. Gently stuff with cheese mixture, then with the pepperoni slices.4. Wrap loaf in tin foil and bake for 15 minutes. Carefully unwrap foil and bake for 5 more minutes until the bread is lightly browned.
5. Serve warm, with marinara sauce if you like.
Cook one, drink two with the O.G. craft beer in a can.
Recipe + Video by Beer Belly