Mass Rising is back in the Beer Hall this week! This Double IPL, with west coast style hopping, is crafted in the spirit of our rebellious local history, and we’re celebrating its return to our glasses with a special beer and pizza pairing! Chef Gregg Bergeron has crafted this sweet and spicy Jerk Chicken Pizza with Caribbean Mango BBQ Sauce and we think it’s the perfect complement to the crisp, dry and extra hoppy finish of Mass Rising. The intense hop character of the beer cuts through the spice of the Scotch Bonnet peppers and pairs nicely with the sweet and spicy BBQ Sauce. This special will be available all weekend in the Beer Hall so come on down and try it! As Chef Gregg says, “What’s better than a cold beer and a pizza?” Not much!
If you can’t make it to the Beer Hall this weekend, no worries! We’ve provided you the recipe for this delicious pizza below so you can crack open your can of Mass Rising at home and get to cooking this delicious pizza!
Jerk Chicken Pizza w/ Caribbean Mango BBQ Sauce
Caribbean Mango BBQ Sauce
To Make the Pizza
- Preheat oven to its highest setting (500-550) with a ceramic pizza stone for 1 hour
- Stretch pizza dough to a 12″ round on a peel (or baking sheet if you don’t own a pizza peel) sprinkled with semolina flour
- Top pizza dough with a thin layer of BBQ sauce, Jerk Chicken, Bell Peppers, Onion and Cheese.
- Transfer to hot pizza stone and cook until crust is crispy and cheese is melted. Remove from oven, garnish pizza with cilantro and scallions, slice and enjoy.