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Wisconsin Beer Cheese Sauce Bacon Pizza

Author: Lisa Longley

Ingredients

  • 1 roll of Traditional White Bread Rhodes Dough
  • 3 TBSPs unsalted butter divided
  • 1 large yellow onion
  • 1 tsp apple cider vinegar
  • 1/2 lb spicy Italian sausage I used Jennie-O turkey sausage
  • 1/2 lb bacon diced
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp ground mustard
  • 2 TBSP flour
  • 1/2 cup beer
  • 1/2 cup heavy cream
  • 1 1/2 cups finely shredded cheddar jack cheese

Instructions

  • The night before, set out your Rhodes dough in a large bowl and cover with plastic wrap to defrost.
  • The day of, preheat your oven to 375 degrees.
  • Melt 1 tablespoon of butter in a heavy bottomed pan or cast iron skillet, over medium heat.
  • While it’s melting, slice up the onion. Toss it in the pan over the melted butter and let stand about five minutes. Scrape up the onions and the bottom of the pan each five minutes until the onions are completely caramelized, about a half hour. Then add the apple cider vinegar to the bottom of the pan for the deglazing. Remove the onions from the pan.
  • Add the Italian sausage to the pan (no need to clean in between) and cook until completely done, breaking it up as you go. Remove from the pan and set aside.
  • Add the bacon to the pan (no need to clean in between) and cook until crisp. Remove from the pan and set aside.
  • Spread the thawed dough onto a large pizza stone or baking pan. Poke it a few times with a fork and put it into the oven for 22 minutes.
  • While the dough is baking, melt the remaining 2 tablespoons of butter in a small saucepan over medium low heat. Add some minced garlic to the pan, stirring. Add the paprika, salt, and ground mustard.
  • Then add 2 tablespoons of all purpose flour, whisking it into the butter until fully combined. Let the mixture cook about a minute, until it begins to smell nutty and deepens in color. Then slowly whisk in the 1/2 cup of beer, adding just a little at a time to fully combine it to the flour/butter mixture.
  • Once the beer is completely added, slowly mix in the heavy cream. Raise the temperature on the pan and bring to a boil. Once at a boil, bring the temperature back down and simmer, while stirring for five minutes.
  • Remove the sauce from the heat and stir in the cup and a half of cheese just a little at a time.
  • Take the dough out of the oven and allow it to sit for a few minutes so it isn’t pipping hot.
  • Spread the cheese sauce over the cooked dough (you may not use all of it), then add the bacon, sausage, and finally the caramelized onions. Slice and serve!