For the sauce & toppings:

• 2 large shallots, diced
• 5 cloves garlic, thinly sliced
• 3 T olive oil
• 6 oz Mexican beer
• 4 canned chipotle peppers (with a little adobo sauce)
• 4 whole peeped tomatoes
• 1 cup barbeque sauce
• 1 large sweet onion, thinly sliced
• 1 T sugar
• 1 rotisserie chicken, shredded
• 3 cobs of sweet corn, grilled and shaved kernels
• Fresh mozzarella, thinly slized
• Parmesan cheese, grated

1. Sauté shallots over medium heat in medium-sized sauce pan until soft and translucent.
2. Add garlic and cook for 1 to 2 minutes.
3. Add beer, chipotle peppers, tomatoes, and barbeque sauce.  Bring to a boil and simmer over medium heat for another 10 minutes.
4. Puree contents using blender (this is easiest with a hand-held) and add back to sauce pan.  Add the shredded chicken to sauce and cook until you reached desired consistency.
5. Sauté thinly sliced onion with sugar in olive oil over medium heat until caramelized.

For the dough:

• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a small bowl.
2. Add 1 cup flour to large bowl and mix in yeast/water mixture with wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

For the pizza assembly and grilling:

1. Lightly oil one side of the rolled out dough and put that side face down on grill.  Grill for a couple minutes until lightly browned.  Remove from grill with pizza slider.
2. Lightly oil uncooked side and flip the dough over on the pizza slider with tongs.
3. Add a thin layer of sauce, caramelized onions, mozzarella, parmesan, and finish with sweet corn.
4. Slide pizza back onto grill and cook until bottom is nicely browned and cheese is melted.
5. Remove from the grill and serve with cold beer.

Servings: 3 pizzas or 6 servings

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• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 1 T honey
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a large bowl.
2. Add flour about a half cup at a time and mix with your hands or a wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45-60 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

For the pizza assembly and grilling:
1. Lightly oil one side of the rolled out dough and put that side face down on grill.  Grill for a couple minutes until lightly browned.  Remove from grill with pizza slider.
2. Lightly oil uncooked side and flip the dough over on the pizza slider with tongs.
3. Add toppings to cooked side of dough.
4. Slide pizza back onto grill and cook until bottom is nicely browned and cheese is melted.
5. Remove from the grill and serve. 

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