Name: 49th State Brewing - Anchorages Blonde Eagle Ale Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup BBQ sauce; 2 cups Mozzarella cheese, shredded; 1 cup Provolone cheese, shredded; 2 cups Grilled chicken, cooked and diced; 1 cup Bacon, cooked and crumbled; 1 cup Smoked Gouda cheese, shredded; 1 cup Cilantro, chopped; 1 large Pizza dough

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

BBQ sauce, mozzarella and provolone cheeses, grilled chicken, bacon, smoked Gouda cheese and cilantro.

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet.

Prepare the Pizza Dough

Spread the BBQ sauce evenly over the rolled-out pizza dough.

Add the BBQ Sauce

Sprinkle the mozzarella cheese over the BBQ sauce, followed by the provolone cheese, and then the smoked Gouda cheese.

Layer the Cheese

Evenly distribute the grilled chicken and crumbled bacon over the cheese layer.

Add the Toppings

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the cheese is bubbly and golden.

Bake the Pizza

Remove the pizza from the oven and immediately sprinkle with chopped cilantro.

Garnish with Cilantro

Allow the pizza to cool for a few minutes, then slice and serve hot.

Slice and Serve

BBQ sauce

Mozzarella cheese, shredded

Provolone cheese, shredded

Grilled chicken, cooked and diced

Bacon, cooked and crumbled

Smoked Gouda cheese, shredded

Cilantro, chopped

Pizza dough

Blonde Eagle Ale

Indulge in our Yum Yum Chicken Bowl, a delightful medley of tender grilled chicken nestled on a bed of fluffy jasmine rice, topped with vibrant, fresh vegetables and drizzled with our signature yum yum sauce. Each bite is a harmonious blend of savory and creamy flavors that will tantalize your taste buds and leave you craving more. Perfect for a satisfying lunch or dinner!

Yum Yum Chicken Bowl

Locally raised Alaskan yak has a delicate juicy flavor. Housemade burger topped with caramelized onions, applewood smoked bacon, smoked Gouda cheese, with lettuce, tomato, onion, mustard, pickles, and mayo on a pretzel bun. Served with tots.

Housemade Yak Burger

Indulge in our creamy Crab Artichoke Dip, a luscious blend of succulent crab meat and tender artichokes, baked to perfection with a golden, bubbly top. Served warm with crispy tortilla chips, this dip is a delightful fusion of flavors that will tantalize your taste buds and leave you craving more. Perfect for sharing or savoring all on your own!

Crab Artichoke Dip

Indulge in our savory Reindeer Sausage, crafted from the finest reindeer meat for a unique, hearty flavor. Grilled to perfection and infused with a blend of aromatic spices, each bite delivers a delightful burst of taste that transports you to the snowy wilderness. Served with a side of tangy mustard and fresh pickles, this dish promises to warm your spirit and satisfy your cravings for something truly extraordinary.

Reindeer Sausage

Indulge in our fluffy French Toast, crafted from thick slices of brioche bread, perfectly soaked in a rich custard blend of eggs, cream, and vanilla. Griddled to golden perfection, each bite is a delightful combination of crispy edges and soft, pillowy center. Topped with a dusting of powdered sugar and served with a drizzle of pure maple syrup, it's a sweet morning treat that will transport your taste buds straight to a cozy café in Paris.

French Toast

Solo Flight Nachos

Make Blonde Eagle Ale Recipe in just 30m. BBQ sauce, mozzarella and provolone cheeses, grilled chicken, bacon, smoked Gouda cheese and cilantro.

Blonde Eagle Ale Recipe

Ingredients

Pizza Ingredients

Method

Preparation Steps