Jaw Jacker Pizza

As you read this, millions of people are marking the change of the seasons by donning lederhosen, scarfing down sauerkraut and bratwurst, and chugging beer. It can only mean one thing: Oktoberfest.

Lager-lovers have until October 7 to get their polka on, (the annual festival, however interestingly enough, starts in September). What better way to celebrate at home than with America’s favorite beer food: pizza. Brats, apples, mustard, and caramelized onions will transport you to Bavaria, and your taste buds will be dancing on the table, or at least cheering Prosit!

1 tablespoon butter
1 Granny Smith apple, peeled, cored and sliced in 1/4” slices
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
¾ cup of Arcadia's Jaw Jacker
2 or 3 fresh bratwurst
3 tablespoons whole grain mustard
1 Founder's Pale Ale pizza crust
2 cups shredded mozzarella
1½ teaspoons chopped fresh thyme

Preheat oven to 425°. Melt butter in skillet, add apple slices and sauté over medium heat until they begin to soften, stirring often, about 5 minutes. Set aside.

Heat oil in a different skillet. Add sliced onions and sauté over low heat about 15 minutes until softened and beginning to brown. Add ¼ cup beer and increase heat. Cook until onions are deep golden and beer has evaporated, about 10 minutes. Remove onions from skillet and set aside.

Prick bratwursts with a fork and add to same skillet with ½ cup beer. Cover and cook over medium heat for 10 minutes. Remove lid and cook until browned and the beer has evaporated, about 2 more minutes. Remove from pan and cut into ¼” slices.

Roll out pizza dough on lightly floured surface into a 9” round. Brush pizza with mustard.

Sprinkle with mozzarella, then onions. Top with apple slices and bratwurst. Sprinkle with thyme. Bake until cheese melts and crust is crisp, 15 to 20 minutes.

Before baking

The finished product!