Bock, Brie, and ’Bello Pan Pizza


Makes 4 servings (serving a crowd?)

Bock, Brie, and Bello Pan Pizza
  • 1 pkg dry yeast
  • 12 oz bottle Bock Beer
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 3 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 med (8 oz) onion, thinly sliced
  • 4 oz Shitake mushrooms, cleaned and sliced
  • 4 oz portabello mushrooms, cleaned and sliced
  • ½ teaspoon dried tarragon
  • 1 Tablespoon tamari
  • 2 Tablespoons chopped parsley
  • ½ lb Brie, cut into small pieces, rind intact
  • 1½ Tablespoons pinenuts (optional)
  • ingredient3withnote (see notes)

Special equipment

10" iron griddle or frying pan(see notes)


Dissolve the yeast into about ¾ cup of the beer. Be careful, if you stir it will foam up and overflow whatever container you’ve used. In a large bowl, mix the flours and salt. Add the yeast-beer solution, one Tablespoon of the oil and stir until you've formed a soft dough. Depending on the humidity of your environment, you may need more beer or flour. Knead until smooth. Set aside in a warm place (an oven that’s been preheated to 150° works great) for an hour and a half or two hours until the dough has doubled.

About an hour after you’ve set aside the dough, crank up the oven to 425°, removing the dough, of course, if you set it in the oven. In a large frying pan (yes, you can use the same 10-incher that you’ll bake the dough in), sauté the onions, mushrooms, and tarragon until tender.

Add ¼ cup of the beer and the Tamari, black pepper to taste, and cook down till most of the liquid is gone. Stir in parsley and remove from stovetop.

Use a rolling pin and wax paper to roll out the dough into a thin 10-11 inch disk. The wax paper is probably 12" wide; let it serve as your guide. Place the dough on your griddle or frying pan, curl the edges to contain, and spread out your mushroom mixture, patting down as needed. Top with Brie bits, and pinenuts if wanted.

Bake for 15-20 minutes or until the edges of the dough begin to crisp. Remove to cutting board and quarter.


Without the Tamari, this recipe is good but not really satisfying. Anchovies? Parmesan? 2 t of Parmesan in the dough>>

It’s a note that gets backlinked.