There was a restaurant in Boston that specialized in beer batter food. The restaurant logo went something like, "WE BEER BATTER ANYTHING!" The restaurant actually offered to beer batter fry any food item that the customers brought in, for a nominal fee. Beer batter leftover pizza turned out to be the most popular item that customers requested.
The pizza for today's recipe photo example was made in an old fashioned wood fire stone pizza oven at the Le Cordon Bleu Campus Technique Restaurant. I baked the pizza with the intention of serving it as an employee meal. Since I had some beer batter on hand and a deep fryer, I figured that making some beer batter pepperoni pizza would be a good idea.
The other cooks in the school kitchen noticed what I was doing. I chilled a slice of pepperoni pizza, dunked it in beer batter and fried it till the batter was crispy golden brown. I cut the first slice of beer batter pizza into pieces and said "Try this!" There was no hesitation from the other cooks as they stuffed the beer batter pizza into their mouths! The reaction from the other cooks was "This is really good! I am going to make one right now!" The next thing you know, everybody in the kitchen was monkeying around with the ultimate junk food, beer batter pizza!
To make beer batter pizza with fresh hot pizza, the slice of pizza must be chilled, so the melted cheese becomes solid. Cold leftover cold pizza is perfect for this recipe, because it cuts the preparation time in half.
Follow this link to the pizza dough recipe in this website:
• Pizza Dough
Italian Pizza Sauce:
This recipe yields 2 cups. (Enough for a 14" to 16" pizza.)
Classic Italian pizza sauce is a cold mixture.
Step 1: Place 1 1/2 cups of imported Italian canned crushed tomatoes in a mixing bowl.
Add 2 ounces of olive oil.
Add 3 cloves of minced garlic.
Add 2 pinches of oregano.
Add sea salt and black pepper to taste.
Step 2: Stir the ingredients together.
Place the sauce in a container.
Let the sauce stand for 20 minutes, so the flavors meld. (Or chill the sauce for later use.
American Pepperoni is not Italian Peperoni. American Pepperoni is a spicy Italian dry cure sausage that is sliced very thin.
Step 1: Coat a pizza pan with a thin film of olive oil. (Just a few drops of olive oil wiped on the pan is plenty!)
Place 14 ounce to 16 ounce portion of pizza dough on the pizza pan.
Use your fingertips to press and stretch the dough, till it is a flat round shape. The dough should be 1/4" to 3/8" thick.
Loosen the dough from the pan, so it does not stick.
Step 2: Lightly brush the pizza dough with olive oil.
Spread an even layer of the pizza sauce over the pizza dough, but leave a 1/2" bare crust.
Step 3: Sprinkle 3 or 4 tablespoons of finely grated Parmigiana Cheese over the sauce.
Sprinkle a thin layer of mozzarella cheese over the pizza. (About 1 1/2 to 2 cups.)
Step 4: Place several thin slices of American Pepperoni on the pizza. (About 3 or 4 ounces.)
Drizzle a small amount of olive oil over the pizza.
Sprinkle 1 pinch of oregano over the pizza.
Step 5: Bake the pizza in a 450ºF oven till the crust is a golden color, the cheese melts and a few brown highlights appear.
Step 6: Cut the pizza into pie slices and serve, but save some slices for making beer batter pizza!
Refrigerate the leftover pepperoni pizza slices till the melted cheese becomes solid.
This recipe yields enough for 1 or 2 slices of pizza.
The flavor of this beer batter is designed for pizza.
Step 1: Place 2 cups of lager beer in a mixing bowl.
Add 1 teaspoon of Spanish Paprika.
Add 1/4 teaspoon of garlic powder.
Add 1/4 teaspoon of onion powder.
Add 2 pinches of cayenne pepper.
Add 1 pinch of white pepper.
Add 2 pinches of turmeric.
Add 2 pinches of sea salt and black pepper.
Whisk the ingredients together.
Step 2: Add just enough flour, while whisking, to make a thin batter. (About 1 1/2 cups.) The beer batter should have the same consistency as thin pancake batter.
Set the batter aside for 20 minutes, so the flavors meld or chill for laster use.
Beer Batter Pepperoni Pizza:
This recipe yields 1 slice of medium size pizza.
Step 1: Heat 6" to 8" of vegetable frying oil in a high sided large pot to 360ºF.
*The pot has to be wider than the length of the slice of pizza.
Step 2: Lightly dust a chilled slice of pepperoni pizza with flour. Shake off any excess flour.
Step 3: Dip the slice of pizza in the beer batter.
Place the beer batter pizza in the hot frying oil.
Fry the beer batter pizza, till the batter is crispy golden brown on both sides.
*Beer Batter Pizza floats in frying oil! Carefully use a fryer net to flip the pizza over in the frying oil, so both sides fry crisp.
Step 4: Use a fryer net to place the fried beer batter pizza on a wire screen rack over a drip pan to drain off any excess oil.
Place the beer batter pizza on a plate.
Sprinkle about 1/2 teaspoon of Parmigiana Cheese on the beer batter pizza.
Sprinkle some minced mixed fresh herbs of your choice over the pizza.
Beer Batter Pepperoni Pizza is the epitome of junk food evolution!