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flatbread pizza

Course: Entree | Beer Style: Hefeweizen

Brewer’s Flatbread Pizza with Bacon & Sour Cream Topping

Depending on which toppings you use, pairing this pizza with different beers will make all the flavors shine. The sweetness of the honey and tomatoes would work nicely with everything from a crisp pilsner all the way to a hoppy IPA. If you go with the bacon topping, you could pair a hoppy red or go with an IPA to cut through the fattiness of the bacon and sour cream.

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Prep Time: 30 minutes + 30 minutes for dough to rest | Yield: 4-6


Flatbread Pizza Dough
  • 2 cups bread flour
  • 2 1/2 tablespoons olive oil
  • 2/3 cup hefeweizen or other beer with low IBUs
  • 1 pinch or more salt
  • 8 to 12 small-to-medium Campari tomatoes or similar, sliced thin
  • 1/2 cup balsamic vinegar
  • 10 tablespoons olive oil
  • Salt and pepper, to taste
  • 6 cloves garlic, minced
  • 4 to 6 cups mozzarella cheese, shredded
  • 6 ounces crumbled goat cheese
  • 1/4 cup honey
Optional Bacon and Sour Cream Topping
  • 1 (16-ounce) container sour cream or Greek yogurt
  • 1/2 pound bacon, cut into 1 1/2-inch pieces and cooked crisp
  • Freshly ground black pepper, to taste
  • Grated lemon zest, to taste
  • 2 tablespoons vegetable oil
  • 1 large red onion, quartered and sliced
  • 1 bunch green onions, chopped


  1. In a large mixing bowl, combine the ingredients for the dough. Mix until you can begin to knead the dough. Knead until the dough does not easily tear.
  2. Cover and leave the dough to rest for 30 minutes. Preheat oven to 450°F.
  3. Place the tomatoes in a bowl and marinate in the balsamic vinegar. Set aside.
  4. Once the dough has rested, cut it into quarters. Form each piece into a ball and roll each out, using a little more flour if needed, to about ¹⁄8-inch thick.
  5. Put the dough rounds on oiled baking sheets with 2 pizzas per sheet. Divide toppings into four portions each.
  6. Cover each pizza with oil, salt, pepper, and minced garlic. Add the mozzarella and the marinated tomato slices. Add the crumbled goat cheese, then drizzle honey generously over each pizza.
  7. Bake until crust is golden brown and crispy, about 10 to 15 minutes. Let cool a few minutes before serving.
  8. Pizza with Bacon & Sour Cream Topping
  9. Follow the previous directions for making the dough.
  10. In a small bowl, combine the bacon and the sour cream or yogurt. Stir in the pepper and lemon zest.
  11. Dilute the sauce with a few drops of water, if needed. In a skillet over medium-low heat, heat the oil and sauté the red onion until golden.
  12. You can add some bacon grease to the skillet if you like.
  13. Roll out the dough according to the previous directions.
  14. Spread some of the sauce over each dough round. Top with sautéed red onion and chopped green onion.
  15. Bake until crust is golden brown and crispy, about 10 to 15 minutes. Let cool a few minutes before serving.

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on she can be found adding beer to just about everything she cooks.

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