Executive chef Jeff Michaud of Philly restaurant Osteria spins the city’s star sandwich into a boozy meat pie. We’re in love!
Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2014
Go with your favorite 10-inch frozen pizza crust (this recipe uses four), or use the pretzel dough recipe below.
2.5 fl. oz. warm water
2 tbsp. yeast
26.5 oz (or about 5 3/4 cups) Galahad bread flour
.63 oz (about 1 tbsp. + 1/2 tsp) sugar
10.5 fl. oz. brown ale (Yards Brawler, Newcastle, etc.)
.63 oz (about 1 1/4 tbsp.) olive oil
Place warm water and yeast in a bowl; let sit 5 minutes until yeast dissolves. Add the rest of ingredients and knead with a dough hook on low for 7 minutes. Place in an oiled bowl and cover with plastic wrap until the dough has doubled in size. Portion into four 6 oz. balls. Roll out each ball into a 10-inch circle. Dip in lye solution. Bake for 5-8 minutes at 425 degrees.
The Beer Cheese
1 cup wheat beer
3/4 lb. young Asiago cheese, chopped into small cubes
4 oz. cream cheese
1 tsp. cayenne pepper
Bring the beer to a boil. Pulse the cheeses and cayenne pepper in a food processor until smooth. Slowly pour 3/4 of the beer in and let run for three minutes. Only add the rest of the beer if the mixture seems too thick.
1 lb. pork sausage, casings removed and crumbled (sorry, Steak-umms, this tastes way better)
2 tsp. salt
1 tsp. crushed black pepper
1/4 cup white wine
Put all of that in a mixer with a paddle attachment and beat 4–5 minutes. Then let it sit for a little while until it gets nice and sticky.
Once the crust is thawed, smear the sausage goop all over it. Then spread the beer cheese on top, along with some caramelized onions, and bake at 450°F five to eight minutes, till the dough is crispy and the sausage is cooked. Bite!
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