• Prep: Chop the onion in slices and shred your cheese.
• Preheat a pan on medium heat and melt 2 tablespoons of butter.
• Add your chopped onions and sauté until browned.
• Pour in 1/3 cup of beer, add your brats to brown, and simmer the onions.
• In a separate pan, begin your beer cheese sauce. On medium-low heat, add in the rest of your butter (4 tablespoons), and melt.
• Add in 1/4 cup of all-purpose flour to create a roux. Then add in garlic powder, onion powder, cayenne, and salt. Mix to combine.
• Slowly pour and mix in 1 cup of milk. Once combined, add in the Dijon Mustard, Worcestershire sauce, and the last 1/3 cup of beer.
• Add in the shredded sharp cheddar and gruyere cheese. Whisk continuously until cheese sauce is well combined and smooth.
• Place your brats on the pretzel sausage buns, top with the beer-simmered onions, and pour the beer cheese sauce on top. Enjoy!

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.