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.


  • 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



Preheat oven to 450 degrees.


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.


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


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


First add a layer of Fontina cheese.


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


Add a little more cheese and top with sliced sausages.


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


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