Weissbier/Salami Alpine Pizza

Weissbier/Salami Alpine Pizza
~Adapted from a Castello Moments recipe


Ingredients:
1 lb. pizza dough
1 piece Salami (try any of the salamis found in our cooler), removed from casing and thinly sliced
1 large onion, diced
2 bell peppers, diced (any color except green)
1/3 cup sauerkraut
2 tbsp. flour
2 tbsp. butter
1 whole milk
150 grams Weissbier cheese, grated (available at the shop)
1 tbsp. olive oil
salt and pepper, to taste


Preparation and cooking:
Put the oil into a large pan over medium heat.


When it starts to ripple, add the onion and peppers.


Decrease the heat to very low and let the onions and peppers slowly caramelize. About 45 minutes.


Drain the excess oil.


Add thin salami slices.


Cook until the salami is browned.


Drain any excess oil and set aside.


Make a classic cheese sauce with the butter, flour, milk, and cheese.


Sauce: (this can be made ahead of time then applied to the dough while cold)
• Melt butter in a heavy medium saucepan over medium-low heat and stir in flour.
• Cook and stir for about 3 minutes.
• Whisk in milk.
• Bring sauce to a boil, whisking constantly.
• Turn down to a simmer, whisking occasionally, 3 minutes.
• Stir in cheeses, salt and pepper until smooth.
• Cover sauce with lid or wax paper.


Preheat your oven to 475°F.


Spread the pizza dough out on an oiled pizza stone or cookie sheet.


Top the pizza with the sauce and the salami, pepper mixture.


Add the sauerkraut. (if your significant other is like mine you may want to only put this on ½ the pizza)


Bake for 20 minutes, or until the dough is totally crisp, the sauerkraut is a little charred, and the cheese is bubbly.


Do not open the oven while it bakes! The key to great pizza is a super hot oven and you don’t want to let any of that heat escape.


Serve and enjoy!




Pair: With a cold beer or full bodied red