Here is my belated entry for the Municipal Waste Pizza Contest! I am so excited that this contest happened. I think it is fucking rad that a band from RVA had a pizza contest. I'm going to try to organize a similar event in Richmond!
Cheesy green toxic waste, pig skin and cheese from a baphomet on a slice of beer presented on pillars of PBR!
Mozzarella pesto, prosciutto and chevre (goats cheese) on a beer-bread crust
Stretch dough and spread out a generous amount of pesto. Top with prosciutto and small dollops of chevre. Bake until cheese is bubbly and crust is golden. Cut into a pentagram. Stack pie pan on 5 cans of ice cold PBR Beer and serve.
1 cup warm (110 degrees to 120 degrees) beer
3 tablespoons olive oil
1 tablespoon sugar
1 1/2 tablespoons coarse salt
1 1/2 ounces fresh yeast
3 cups all-purpose flour, plus more for dusting
Combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Slowly add flour, and mix.
On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes.
Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top.
Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough in half, keep covered until use.
2 cups packed fresh basil leaves
4 cloves garlic
1 T Lemon Juice
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan cheese
½ cup shredded mozzarella
Combine the basil, lemon juice, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheeses and pulse. Then gradually add the oil and process until fully incorporated and smooth. Season with salt and pepper.