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Brie, beer and basil pizza

Brie, Beer and Basil Summer Pizza

An easy, fresh as summer pizza featuring a crispy craft beer crust
Course Main
Cuisine Italian
Keyword homemade pizza crust, summer
Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 355 kcal
Author Lisa Hutchinson of Passionate Cooks Essentials


  • 28 ounces San Marzano tomatoes 825 ml
  • 2 Tablespoons olive oil
  • 1 Tablespoon salt 15 ml
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano 10 ml

For the Dough

  • 2 ½ cups white flour 625 ml
  • 2 teaspoons instant yeast 10 ml
  • 1 teaspoon salt 5 ml
  • 1 Tablespoon sugar 15 ml
  • 1 cup very hot craft beer (not too hot or you will kill the yeast) 250 ml
  • 2 Tablespoons olive oil 30 ml


  • Nduja this is a spreadable pork salami but I substituted slices of dry, spicy salami
  • Brie
  • Parmesan
  • Fresh basil

For the traditional Marguerita pizza, use tomato sauce, buffalo mozzarella, fresh basil and finish with a sprinkling of Parmigiano-Reggiano


  1. In a bowl add tomatoes and using a spoon or your hands, squish the tomatoes so they are almost crushed but still have meaty pieces intact.
  2. Add the rest of the ingredients and set aside for the flavours to develop while you are making the dough. Note: The sauce is enough for 4 pizzas
  3. Place a pizza stone 8 inches (20 cm) from the broiler and heat for 30 minutes at 500°F (260°C).
  4. Then turn to broil and heat for 10 minutes.
  5. Place yeast, sugar and beer in a bowl and mix together, let sit until it starts to foam about 5 mins.
  6. Mix flour and salt together, then stir in beer mixture and olive oil.
  7. Mix together until the dough forms a nice ball. Turn out onto a floured surface and knead a few times until you have a smooth ball that isn’t sticky
  8. After making the dough, divide the dough in half, coat with olive oil and and then let rise covered with a clean cloth for about an hour
  9. Place dough on floured surface and roll out to your desired thinness.
  10. Transfer to a pizza peel and add sauce and toppings.
  11. Using a quick, jerking motion, transfer the pizza onto the pizza stone.
  12. Broil 3 to 4 minutes until crust and toppings are golden and slightly charred.

Recipe Notes

Note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition Facts
Brie, Beer and Basil Summer Pizza
Amount Per Serving
Calories 355 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 1730mg75%
Potassium 500mg14%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 7g8%
Protein 9g18%
Vitamin A 295IU6%
Vitamin C 12.5mg15%
Calcium 65mg7%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.