I was watching Chef Tom at ATBBQ and he made a Guinness cheese sauce that looked really tasty. Then my Homer Simpson brain told me it might make a good pizza sauce. But what about toppings? That was easy. It’s St. Patrick’s Day. So here’s a few pictures of what I did.
I put a can of Guinness in a sauté pan and brought it up to a simmer.
I added a brick of cream cheese and started whisking. I started to add some Kerrygold Dubliner Irish Cheddar along with a couple tablespoons of Gulden’s mustard. Just like Chef Tom said, for a long time this looks like it isn’t going to work, but then it does. Once all the Dubliner is added and melted and it simmers a while all of a sudden it gels together.
Nice and thick, super tasty, very tangy. It’s the perfect consistency for pizza sauce.
Into a Detroit style pizza pan goes the dough. This pan is freaking amazing. It’s nonstick, both sides. Pizzas jump out of this thing ready for slicing on the cutting board.
On goes the sauce. I did not put it on too thick as the flavors were really strong and I wasn‘t sure if it would overpower the other toppings. Turns out, it didn’t so the amount was just right. I used about half the sauce I made, maybe a wee bit more.
On goes a layer of sauerkraut that was drained and squeezed dry. I didn’t want a soupy pizza.
On goes a layer of potatoes hot off the Yoder. I sliced them a bit thick, or says my daughter. They were fine to me. I used Yukon Gold since the red ones were all too small at the grocers.
Then on went the corned beef, hot off the smoker just a half hour before I made the pizza. Lucky timing! I brought the corned beef up to 208 degrees which was just under pulling temp because I wanted it cubed, not shredded. It was crazy tender and sliced beautifully. Then I topped it off with some shredded Dubliner. I didn’t overload it because Dubliner is a strong sharp cheese. I’m glad I didn’t as putting on more would have easily overpowered the corned beef and sauerkraut.
Into a 350 degree Yoder it went, Cookin’Pellets competition blend. I started it on the bottom shelf for about 15 minutes. This was my first time cooking a pizza on the Yoder.
I moved it to the top rack for the remaining 30-45 minutes to finish.
I’ve never done this before and had no recipe to follow so there was a good chance this was not going to work. The family loved it. Critiques were that the crust got a too crusty which I loved but the ladies did not. My daughter said the potatoes were too thick but again, I thought they were just fine. I cut them about 1/8” thick since any thinner on a cooked potato would have crushed them. To get them thinner would require being added raw and sliced paper thin on a mandolin which I might try next round. We all agreed that maybe the smoked pizza taste competed too much with the rest of the ingredients so next time I’ll bake it in the pizza oven or the house oven. There was enough smoke in the potatoes and the corned beef to give it the smoke boost. We washed it down with an ice cold Guinness which was the perfect compliment to this experiment that worked.
I put a can of Guinness in a sauté pan and brought it up to a simmer.
I added a brick of cream cheese and started whisking. I started to add some Kerrygold Dubliner Irish Cheddar along with a couple tablespoons of Gulden’s mustard. Just like Chef Tom said, for a long time this looks like it isn’t going to work, but then it does. Once all the Dubliner is added and melted and it simmers a while all of a sudden it gels together.
Nice and thick, super tasty, very tangy. It’s the perfect consistency for pizza sauce.
Into a Detroit style pizza pan goes the dough. This pan is freaking amazing. It’s nonstick, both sides. Pizzas jump out of this thing ready for slicing on the cutting board.
On goes the sauce. I did not put it on too thick as the flavors were really strong and I wasn‘t sure if it would overpower the other toppings. Turns out, it didn’t so the amount was just right. I used about half the sauce I made, maybe a wee bit more.
On goes a layer of sauerkraut that was drained and squeezed dry. I didn’t want a soupy pizza.
On goes a layer of potatoes hot off the Yoder. I sliced them a bit thick, or says my daughter. They were fine to me. I used Yukon Gold since the red ones were all too small at the grocers.
Then on went the corned beef, hot off the smoker just a half hour before I made the pizza. Lucky timing! I brought the corned beef up to 208 degrees which was just under pulling temp because I wanted it cubed, not shredded. It was crazy tender and sliced beautifully. Then I topped it off with some shredded Dubliner. I didn’t overload it because Dubliner is a strong sharp cheese. I’m glad I didn’t as putting on more would have easily overpowered the corned beef and sauerkraut.
Into a 350 degree Yoder it went, Cookin’Pellets competition blend. I started it on the bottom shelf for about 15 minutes. This was my first time cooking a pizza on the Yoder.
I moved it to the top rack for the remaining 30-45 minutes to finish.
I’ve never done this before and had no recipe to follow so there was a good chance this was not going to work. The family loved it. Critiques were that the crust got a too crusty which I loved but the ladies did not. My daughter said the potatoes were too thick but again, I thought they were just fine. I cut them about 1/8” thick since any thinner on a cooked potato would have crushed them. To get them thinner would require being added raw and sliced paper thin on a mandolin which I might try next round. We all agreed that maybe the smoked pizza taste competed too much with the rest of the ingredients so next time I’ll bake it in the pizza oven or the house oven. There was enough smoke in the potatoes and the corned beef to give it the smoke boost. We washed it down with an ice cold Guinness which was the perfect compliment to this experiment that worked.
