Category Archives: Dogfish Head

Homemade Pizza and DFH Red & White

Homemade Pizza and DFH Red & White

Today was set to be a busy day – moving my Edmund Fitzgerald Porter clone into a secondary fermenter, bottling a pale ale, and brewing a partial mash dunkelweizen. However, life happened, and fermentation must have been slow going. I measured the gravity of the pale ale, and it was .010 over target, so I decided to not bottle and let the yeast finish their thing. I was able to move the porter though, so I should be able to brew twice this weekend.

And since I had a little bit of time, I decided to attempt to make yogurt. I figured I might as well ferment something, even if it wasn’t beer! I will post about that adventure in the coming days. However, the best part of the night was definitely the homemade pizzas with Dogfish Head’s Red & White ale.

My boyfriend and I visited Dogfish Head’s brew pub in Rehoboth, DE back in March. We had a lovely time and I fell in love with their Red & White ale. It is by far one of the strangest, yet best, tasting beers I have had. After a few flights to try their different offerings and dinner I brought home four 750 mL bottles to enjoy. For dinner, one of the entrees we sampled was a flatbread pizza, with caramelized onions, pears, and goat cheese. This pizza was the inspiration for dinner tonight.

To start, I made my own pizza dough – the key to delicious homemade pizza. I split it into two pies and pre baked the crusts for about 5 minutes to ensure the middles would be done.

I topped one with brie, bosc pears, and caramelized onions.

Pear, caramelized onions, brie

I had caramelized the onions in a nonstick pan over high heat. My only complaint is that I should have used more! I was worried about the onions overwhelming the pie, but since the dough was thicker it wasn’t an issue.

Prior to baking:

Out of the oven:

The second had tinned tomato sauce, colby jack, mushrooms and veggie pepperoni. This pie was delicious.

Ingredients all lined up:

After baking:

To go with dinner, we opened up a bottle of the Red & White, a Belgian style Wit with orange and coriander, fermented with Pinot Noir juice, and aged in oak barrels. It has a Beer Advocate rating of B+. This beer comes in at 10% ABV, so it was great for sharing. We poured it into my “generic wine glasses”. It had a lovely orange-pinkish hue and smelled deliciously fruity. The first sip is a little boozy and tastes like a wit, but finishes like a wine. It really seems to be the marriage of two of my favorites – a Pinot Noir and a Belgian Wit, and I’ve never tasted anything else quite like it.

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Posted by on September 13, 2011 in Beer, Dogfish Head, Philadelphia Area


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