Big Jamoke Pizza From Andolini's Pizzeria

Substitute Marshall Brewing's Big Jamoke beer for water in your favorite crust recipe, or come get a dough ball from Andolini's.

Top with a creamy Alfredo sauce, fresh grated mozzarella (you'll taste the difference if you grate your own), pastrami, and Genoa salami, deli-sliced.

Bake in a preheated 500 degree oven until crust and toppings begin to brown, usually 7 to 9 minutes.

Meanwhile, slice a red onion and coat rings with flour mixed with a little salt and pepper. Deep fry until golden brown and crispy. Top finished pizza with fried red onion, slice and serve.

Pairs nicely with the Big Jamoke porter or any other robust beer or red wine.