Friday, April 13, 2012 Written by Ryan Ranspach
Beer and Pizza. What's better?? Now that it's grilling season (and it's always beer & pizza season), it's time to grill pizza....and drink beer. Grilling pizza is tricky, but If you get it right the crust is even crispier and flakier than in the oven and the toppings take on a smoky flavor that I just love. To add a layer of delicious to this, I thought I might saute the vegetables in an Arcadia Sky High Rye/chicken stock mixture. The beer adds the perfect amount of gentle bitterness and the stock adds just the right amount savory richness. Add a little pepperoni and fresh mozzarella and you're ready to go.