Cooking with Steve: Polidori Beer Bratwurst and Stout Pizza
This Sausage & Stout Pizza is a bold twist on St. Patrick’s Day flavors, featuring Polidori Beer Brats, sweet caramelized onions, and a rich Guinness glaze on a crispy crust. Inspired by @girlscangrill, it’s the perfect way to celebrate with a pint in one hand and a slice in the other!
Made with:
Polidori Beer Bratwurst
Polidori Beer Bratwurst
20 minutes
20 minutes
40 minutes
Ingredients:
Guinness Caramelized Onions
- 1 tsp olive oil
- 1 tsp butter
- 1 small onions thinly sliced
- 1 tbsp Guiness
- 1 tbsp salt and sugar
Guinness Glaze
- ½ cup Guinness
- ½ cup brown sugar
- pinch of salt
Assembly Ingredients
- pizza dough pre-made or homemade
- 1 lb Polidori Beer Bratwurst or Bratwursts Please cook these before assembling
- 1-2 tbsp olive oil
- 1 cup Fontina Cheese shredded
- Guinness caramelized onions
- 1 cup Mozzarella cheese
- Guinness Glaze
- green onion for topping
Directions:
Guinness Glaze
- Place the ingredients in a medium sauce pot. Bring to a boil. Reduce to a simmer. Simmer over low heat for about 30 minutes, stirring occasionally. It will register about 140℉.
Guinness Caramelized Onions
- Heat the stove to medium. Place a skillet over direct heat. Heat the olive oil and butter. Add the sliced onions and sauté 15-20 minutes until wilted, stirring occasionally. Add the Guinness, salt, and sugar and continue cooking for another 5-10 minutes, stirring often until golden brown. Set aside.
Make The Pizza
- Heat the oven to about 450 degrees. Drizzle olive oil on the dough. Sprinkle with half of the shredded Fontina cheese. Top with half of the Guinness caramelized onions and sliced Polidori Sausage. Add half of the fresh mozzarella on top. Put into oven for about 10 minutes. The crust should be golden, and the cheese should be melted. Remove with the pizza paddle. Drizzle with Guinness glaze and sprinkle with fresh green onions. Slice and serve. Repeat with the remaining ingredients to make a second pizza.
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