This divine Mushroom and Brie Pizza with Whole Wheat Beer Crust is the perfect meal for two! Made with a whole wheat blend crust infused with beer, you’re sure to please your belly and your taste buds too!
It’s Friday! You know what’s great on Friday? Pizza! For some reason, pizza and Fridays go together like peanut butter and jelly. I remember when I was in grade school some sort of pizza was always served on Fridays. It was like some sort of code with the schools – feed the students pizza, make them happy. And maybe make them behave? Ha, I don’t know about that but I do know that from the time I was in Kindergarten all the way up to when I graduated high school, the cafeterias served pizza on Fridays. One of my favorite pizzas was the octagon Mexican pizzas. No joke, these pizzas were in the shape of an octagon and were topped with Mexican seasoned beef, sauce and cheddar cheese. YUM! I hear you can buy those pizzas at warehouses that distribute to schools. I may have to do that one day.
But seriously, why buy frozen pizzas (even when they are good) when you can make your own delicious pizzas at home? I’ve made a few great pizzas at home and I especially like making them in my cast iron skillet. The cast iron skillet produces a crispy bottomed crust and gives you a semi deep dish type pizza. It’s pretty amazing. Doesn’t that pizza up there in that photo look good? Well, it is pretty good! It has some pretty amazing flavor from the onions and rosemary sautéed in an Oktoberfest beer. Don’t worry, if you can’t find any Oktoberfest beers, you can always use an amber colored beer such as Newcastle Brown Ale. Oh yea, and the sauteed crimini and shiitake mushrooms and shallots just add to the amazing flavor of the mushrooms. You can’t go wrong with this pizza. Enjoy!
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