Preheat oven to 500ºF

Mix pizza sauce and hot sauce. Set aside.

Stretch dough to desired diameter (12” thicker, 14” thinner), and lay on a lightly oiled cookie sheet, pizza pan or screen.

Swirl on sauce mixture to about 1/2” from the border of crust.

In this order: evenly distribute mozzarella, then yellow pepper, then red onion all to about 1/2” from the border of crust.

Evenly sprinkle on the grated cheese to the very border of the crust.

Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown. (depending on your oven and desired doneness)

Out of the oven, add basil and a light drizzle of extra virgin olive oil. Let rest a few minutes, and then cut, serve and enjoy.

Pairing Notes from Samuel Adams Brewery Manager Jennifer Glanville:

Boston Lager is a perfect pairing for this championship pizza. Complex and balanced – the sweetness of the tomato will bring out the brew’s caramel malt character. Slight floral and a sweet citrus notes from the Noble hops are perfectly contrasted by the tangy onion and herbal basil notes. The addition of hot sauce finishes this pairing with a little heat that is balanced by a complex and lingering finish.

Sam Adams Big Game Pizza

  • 1 risen ball of Samuel Adams Boston Lager Infused Dough (approx. 16 oz.)
  • 5 oz. (about 1/2 cup) your favorite pizza sauce
  • 1 Tablespoon of your favorite hot sauce
  • About 1/2 cup (2.5 oz.) diced yellow bell pepper
  • About 1/2 cup (2.5 oz.) diced red onion
  • About 1 cup loosely packed (4 oz.) shredded whole milk mozzarella
  • 2 Tablespoons (1/2 oz.) grated cheese (i.e.: Parmesan or Romano cheese)
  • 6 leaves fresh basil sliced into fine strands
  • Extra virgin olive oil plus more for oiling your cookie sheet, pizza pan or screen, plus more for drizzling on finished pizza