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Guinness Pizza

Frasca Pizzeria & Wine Bar, Chicago , Kevin Ives - March 14th, 2014


  • 1 cup Guinness beer
  • 3/4 cup water
  • 1 tsp. salt
  • 3 1/2 cups 00 flour
  • 1 cup all-purpose flour
  • 1 tsp. granulated sugar
  • 2 tsps. yeast

Place beer, water, and salt in mixing bowl; add flours, sugar, and yeast; mix on low speed for 1 to 2 minutes; turn off mixer; rest 30 seconds; mix at medium speed 45 seconds; turn off mixer; remove dough from bowl; fold in sides 2 to 3 times to create smooth outer skin; place dough ball into greased mixing bowl for proofing; cover with plastic wrap; place in warm area (85˚ to 100˚F); cover with damp towel; check on dough after 1 1/2 hours; portion dough into 6 oz. balls; place balls in refrigerator 1 to 2 hours, covered, or until ready to use.

Pizza assembly:

  • 3 oz. potatoes, peeled, boiled, and pureed with butter and cream
  • 1/2 cup fingerling potatoes, sliced
  • 2 Tbsps. bacon, chopped
  • 3 oz. onions, caramelized
  • 1/2 cup blend of mozzarella and provolone cheeses
  • 2 Tbsps. blue cheese, crumbled
  • sea salt
  • 1 tsp. rosemary, chopped
  • 1 basil leaf, torn
  • black pepper, freshly cracked
  • 1 oz. extra-virgin olive oil
  • 1 egg, cooked over easy
  1. Preheat oven to 450˚F.

  2. Roll out reserved dough to desired size; top with spoon full of potato puree, spreading almost to edge of dough, leaving 1/2” rim; arrange potato slices over puree; sprinkle bacon and onions over; sprinkle mozzarella, provolone, and blue cheese over.

  3. Bake pizza until crust is golden brown and cheese is bubbly; remove; cut into 6 pieces; sprinkle with sea salt, fresh herbs, black pepper, and drizzle of olive oil; top with egg.