Beer Flavored Pizza
A restaurateur in the Great White North has decided to cut out the middle-man and simply put beer in the pizza:
Like ham and eggs or salt and pepper, pizza and beer have always been a popular combination.
However, Diana Coutu, who co-owns Diana’s Gourmet Pizzeria in Winnipeg, along with her husband, Pierre Coutu, decided to take the pizza-beer partnership to the next level.
Using Moosehead beer as the secret ingredient, her specially designed pizza recently won honours from Canadian Pizza Magazine, beating out almost 90 other pizza entries in a nationwide competition. For her efforts, she was named Canadian Pizza Chef of the Year by the magazine.
When Diana was trying to come up with some new and distinct crust for the pizza to enter in the contest, Pierre said they came to the conclusion that beer might be a possibility. Moosehead is his favourite beer, so they decided it was the natural choice.
Diana toyed with different proportions of Moosehead lager until she got just the right amount to create the texture she wanted in the crust.
“And the result was that we were able to create a crust that maintained the flavour of the beer and which was soft on the inside and crispy on the outside.
Pierre said it has become an immediate favourite with their customers, although it brought some good-natured jibes from their clientele.
“We would hear such remarks as ‘Do I have to wait until I’m 18 before I can eat it?’ and ‘Can I eat it and still be able to drive home?'”
Quite an interesting idea, although given American paranoia over alcohol I can’t see Domino’s or Pizza Hut adding this to their menus anytime soon.