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Craft Beering » Cooking with Beer » Pumpkin Ale Flatbread (with Apples & Smoked Chicken Sausage)

Pumpkin Ale Flatbread (with Apples & Smoked Chicken Sausage)

Our pumpkin ale flatbread begins with an easy no rise dough (fist pump), tinted golden by a touch of turmeric and conceived with pumpkin ale. Topped with diced apple, smoked chicken & apple sausage, red onion and Asiago cheese. Drizzled with hot honey.

This post contains affiliate links.Pumpkin Ale Flatbread. #norisedough #beerpizzacrust #beerpizzadough #pumpkinalepizzacrust #pumpkinaleflatbread

So, another recipe with pumpkin ale… And if you only knew how many others we have. One could think we just love the stuff, lol. We do…for cooking. Biggest teaser topic this Fall. It is truly good as an ingredient in flatbread dough. Any beer would be – due to the carbonation, but pumpkin ale does add such a classy touch of Fall flavor to the dough, whether you’d top the flatbread with sweet or savory ingredients. The very overpowering pumpkin spice profile we complain about when drinking it shines as a food ingredient.

This dough recipe is a staple one in the Perrine family and is very versatile. We use it to make pizza crust or to make flatbread. Not only is the dough flavored by beer (instead of simply using water, plus beer is a great leavening agent) but different beer styles contribute their own subtle flavors. Additionally we use a fast action yeast (simply a more concentrated microorganism count) called pizza crust yeast that eliminates the rise time for the dough. How do you like that?

Pumpkin ale flatbread with smoked chicken sausage, apples, asiago and hot honey. #flatbread #norisedough #pumpkinaleflatbread

For this post the recipe is halved quantity wise, mostly due to the fact that we had only one packet of pizza crust yeast left, but also because the flatbread was intended as one of three different items on our tapas style dinner menu. You simply need to double the ingredients for twice as many flatbreads or just get the full recipe here.

Adding a tablespoon of turmeric to the dough gives the flatbread a richer golden color and with the flavor of turmeric being so in tune with the general flavor profile of pumpkin ales it is a great touch. Promise. Try it.

About the hot honey drizzled over flatbread. Are you a fan? It is honey infused with heat from hot peppers (different varieties are used by different producers) and then the peppers are removed. I mostly love it with bread and cheese. Or with these Pecorino Romano crisps. We buy a brand called Mike’s Hot Honey (it is what the grocery store we shop at most frequently carries) and it is pretty good, so we haven’t looked for a different brand. But if you can’t find any, you could mix honey with a pinch or two (or three) of hot pepper flakes and let them spend some time together before drizzling over anything. This is what we used to do before we learned about the existence of hot honey and the presence of the actual seeds was quite welcome.

The choice of topping for the pumpkin ale flatbread is completely up to you. We had a couple of smoked chicken & apple sausage links so it seemed natural to supplement with diced apple, thyme, red onions and a drizzle of olive oil before baking the flatbread. And aged Asiago cheese shavings, which rounded off the flavors. When melted, Asiago tends to lose some of its pungency so a sprinkle of raw shavings at the time hot honey is drizzled is welcome.

Pumpkin ale flatbread with turmeric. #norisedough #flatbreadrecipe

Suggested Craft Beer Pairings for Pumpkin Ale Flatbread

We paired the pumpkin ale flatbread from this particular cooking round with Prost Brewing Co. Dunkel. It is a dark amber lager, the dark color achieved by the use of a Carafa malt (made from high quality spring barley), while the main part of the grain bill comprising of Munich and Pils malts. A single hop, Hallertau Tradition, balances the flavors and it is a crisp, flavorful fall/winter lager with ABV of only 5.2%. Such a pleasure to drink! Chris’ favorite style of lager too.

If you are not into Dunkels, then consider one of the following:

  • seasonal pumpkin ale (naturally)
  • Amber ale
  • Oktoberfest/Märzen style amber lager
  • Vienna lager
  • Dunkelweiss

Cheers! We hope you save this pumpkin ale recipe, for it will sure serve you well if you are interested in creating no rise dough as versatile as this one.

5 from 5 votes
Pumpkin ale flatbread (totally no rise dough)#norisedough #norisepizzacrust #beerflatbread #noraiseflatbread #flatbread
Print
Pumpkin Ale Flatbread (with Apples & Smoked Chicken Sausage)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Tapas/Appetizer
Cuisine: Cooking with Beer
Servings: 4 flatbreads
Author: Chris & Milena www.craftbeering.com
Ingredients
  • 2 cups flour plus more for dusting use 00 flour for best results
  • 1 packet pizza crust yeast must use this type of yeast to make no rise dough
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp turmeric
  • 6 oz pumpkin ale substitute with an amber ale/lager
  • Toppings: feel free to top with whatever you'd like, below is a suggestion
  • 1/2 apple cored, diced, skin on
  • 2 chicken sausage links diced
  • 2-3 sprigs of thyme leaves only
  • 1/4 small red onion thinly sliced
  • 1/2 cup aged Asiago cheese shavings divided
  • 1 tbsp olive oil
  • hot honey to taste
Instructions
  1. Start by warming up the ale to 100℉ (do not let it reach a higher temperature as it will kill the yeast).
  2. Turn the oven on to 425℉.
  3. Place 1 1/2 cups of the flour with the sugar, yeast, turmeric and salt in the bowl of a stand-up mixer equipped with the dough hook. Mix them with a fork.
  4. Add the warmed ale and mix on low until the ingredients are well blended together.
  5. Continue to mix and slowly begin to add the remaining 1/2 cup flour until you observe the dough pulling away from the bowl and forming a ball.
  6. Remove the somewhat sticky dough and place it on a clean and floured surface.
  7. Knead for about 3 minutes, adding flour as needed.
  8. Cut the dough into 4 equally sized portions and shape it into balls.
  9. Using a rolling pin to shape four flatbreads.
  10. Place them onto a (perforated recommended) pizza pan or parchment paper lined baking sheet and drizzle with olive oil.
  11. Top with the toppings listed above (reserving half of the Asiago shavings for later) or your choice of toppings.
  12. Place in the oven for about 10 mins or until dough appears cooked through.
  13. Sprinkle the remaining Asiago shavings and drizzle with hot honey.

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Pumpkin Ale Flatbread with Asiago, Apples, Chicken Sausage and Hot Honey!!! #pumpkinaleflatbread #flatbreadrecipe #norisedoughrecipe #norisedough #hothoney #pumpkinale #beerpizzacrust

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Comments

  1. Jess says

    November 14, 2017 at

    This sounds amazing! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  2. Lianne says

    November 14, 2017 at

    All of these flavours sound amazing!
    Lianne | Makes, Bakes and Decor

    Reply
    • CraftBeering says

      November 14, 2017 at

      Thank you, Lianne. They all went together so well, kind of want to make another batch of dough and some more flatbreads right now.

      Reply
  3. Kathleen - Bloggers Lifestyle says

    November 12, 2017 at

    Now that is a recipe with a difference. It looks and sounds delicious, I can almost smell the aroma as it cooks.

    Kathleen
    Blogger’s Pit Stop

    Reply
  4. Amber Harrop says

    November 12, 2017 at

    This looks so good and I love a no-rise dough too 🙂

    Reply
    • CraftBeering says

      November 14, 2017 at

      Cheers to no rise doughs:)!

      Reply
  5. Sandra L Garth says

    November 12, 2017 at

    You had me at no rise dough! The carboholic in me loves this and no doubt I’ll eat too much when I make it.

    Reply
  6. Becky says

    November 12, 2017 at

    oh man! This looks crazy-good! I am def. trying this this weekend. Thanks for the tip!

    Reply
  7. annie@ciaochowbambina says

    November 10, 2017 at

    ohhhhh – I love this! Anything with apples and sausage gets my vote! That’s how I prepare my Thanksgiving stuffing! I could eat this flatbread all day long!! Have a great weekend, my friends!

    Reply
  8. Leanna says

    November 7, 2017 at

    This flatbread looks amazing. Your recipes always do. Pinning to try for the holidays.

    Reply
  9. Christina says

    November 6, 2017 at

    Well dang! I want this recipe in my mouth, like right this second! I love making flatbreads but I’ve never tried the combo of apple, smoked sausage, and asiago! It sounds amazing!

    Reply
  10. Lydia C. Lee says

    November 6, 2017 at

    That looks delish!

    Reply
  11. Georgie | The Home Cook's Kitchen says

    November 4, 2017 at

    yass another way to use up my pumpkin ale! these look amazing! i again, never would have thought to use beer this way!

    Reply
    • CraftBeering says

      November 5, 2017 at

      Thank you Georgie!

      Reply
  12. Kelsie | the itsy-bitsy kitchen says

    November 3, 2017 at

    I’ve never heard of hot honey and I’m wondering how! My love for spice knows no bounds; I think I’d drizzle hot honey all over everything :). This flatbread sounds delish, and reminds me of years ago when my grandma sometimes mixed her sourdough with beer. . .which I haven’t thought about in years and gives me some inspiration for this weekend’s baking. Thank you! Have a fabulous Friday!

    Reply
    • CraftBeering says

      November 5, 2017 at

      Hot honey rocks! I can definitely see you using it a lot and in many of your desserts recipes as well. A very versatile condiment:)

      Reply

Trackbacks

  1. Week 151 Sunday's Best Linkup says:
    November 24, 2017 at

    […] selected Pumpkin Ale Flatbread from Craft […]

    Reply
  2. Sunday's Best Linkup - #151 - mother2motherblog says:
    November 18, 2017 at

    […] selected Pumpkin Ale Flatbread  from Craft […]

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