Beer Brat Pizza with Calabrian Chilis and The Dry

Hello and welcome to this week’s Pizza and a Movie. Today’s pizza recipe incorporates leftovers. This is one of my favorite things about making pizza at home; getting creative with new pizza combinations based on what’s left in the fridge. Such a fun challenge! So today, we have leftover Beer Poached Bratwurst with Peppers and Onions; mixed up with Fontina cheese and crushed Calabrian chilis for a familiar, yet new flavor combination for these Beer Poached Brats. Our movie today is The Dry, the new film based on the bestselling crime novel by Jane Harper. For all of you crime drama fans out there, this one is a must-see. Let’s get to the Pizza!

Leftover Brats with Peppers, Onions and Mushrooms

If you recall back to this Memorial Day post, we cooked the mushrooms separate from the peppers and onions. For this pizza, we are tossing everything together: peppers, onions and mushrooms. The crushed Calabrian chilis will go on after the pizza comes out of the oven. This particular jar is crushed Calabrian chilis in oil with dried basil and salt. It’s spicy, tangy and fruity.

Stretch out the dough to about a 12-inch round and we will start with the grated Fontina cheese. Because Fontina is a really good melting cheese, it will get into all the nooks and crannies left by the large, chunky toppings.

Evenly distribute the mushrooms, peppers and onions. Now, add a bit more cheese. Top with the sliced Bratwurst. Add a little more cheese if you like!

We’re ready for the oven! Bake this pizza for 15 minutes in your 450 degree oven, until the crust is golden and the cheese is melted and bubbly.

This pie looks gorgeous! The sausage slices get a little browning and the cheese is beautifully melted with some crusty brown spots. Now, add little spoon fulls of the crushed Calabrian chilis, with their oil. Dot the spoon fulls around the pie, so every slice will get a little bit of the spicy, tangy chilis and their oil.

With our pizza ready, let’s get to the movie!

Movie Night: The Dry

This film is based on the first book in a series of crime novels surrounding Federal Agent Aaron Falk (played by Eric Bana). In this introduction to Aaron Falk, we see him returning to his drought-stricken hometown in Australia to attend the funeral of an old friend. The circumstances surrounding the death of his friend are horrific and Falk flashes back to the trauma that precipitated his leaving 20 years prior.

I read reviews that described the novel as a page-turner and this film definitely captures the “page-turner” aspect. Falk’s flashbacks are well-paced, providing a dual storyline that is just as gripping as the main story. The whole cast is wonderful in their roles and Eric Bana gives an especially great performance as Aaron Falk.

Thank you all so much for stopping by today for Pizza and a Movie! I hope this Beer Brat Pizza inspires you to create a masterpiece pizza from leftovers. Also, give those Beer Poached Brats a try, they’re great on the day-of, but they have great leftover potential! Give me a follow and like my page over on facebook! Take care and be well, xo Kelly

Print Recipe

Beer Brat Pizza with Calabrian Chilis

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 15 minutes – Total Time: 25 Minutes

Leftover beer poached bratwurst with peppers, mushrooms and onions gets a new life on a pizza with Fontina cheese and crushed Calabrian chilis.

Ingredients

• 1 Prepared Pizza Dough
• 1 cup Grated Fontina Cheese
• 2 Cooked Bratwurst Sausages, sliced into rounds
• 1 Red, Orange or Yellow Bell Pepper, sliced into strips and sautéd until soft and slightly browned
• 1/4 Yellow Onion, sliced into strips and sautéd until soft and slightly browned
• 1 Portobello Mushroom, sliced and sautéd until soft and slightly browned
• Crushed Calabrian Chilis, for finishing, to taste

Instructions

1

Preheat oven to 450 degrees.

2

On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.

3

Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.

4

Add more flour evenly on the peel and lay the dough on the peel.

5

First add a layer of Fontina cheese.

6

Then Evenly top with cooked mushrooms, bell peppers and onion.

7

Add a little more cheese and top with sliced sausages.

8

Bake for 15 minutes, until the crust is golden and the cheese is melted and bubbly.

9

After baking, top the pie with dollops of crushed Calabrian chilis and their oil.