Meatless Monday Pairing: Pizza Margherita + Honey Basil Ale


Honey Basil Ale: Pizza's Perfect Match.

"If there was ever a beer made for pizza — this is it"

(Draft Magazine, August 2012)

In honor of National Pizza month and Meatless Monday, we decided to feature one of our all-time favorite beer pairings –> Pizza Margherita + Bison's Organic Honey Basil Ale. As the story goes, in 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita. Is it one of the most simple and fresh pizza recipes out there, as well as one of the most delicious!

We borrowed the recipe below from Tyler Florence — naturally after trying it at home for ourselves. In lieu of making our own pizza dough, we bought fresh organic pizza dough from our local co-op grocer. Feel free to substiute with ready-to-make dough, if time and space constraints prevent you from using fresh dough!


  • 2 tablespoons extra-virgin olive oil, plus extra to grease pan
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
  • Kosher salt and freshly ground black pepper
  • 1 recipe fresh pizza dough
  • 1 (8-ounce) ball fresh buffalo mozzarella, water drained
  • 1/2 bunch fresh basil leaves



Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.

Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes

Remove from the oven, cut into slices and serve.




Bison Brewing Company is an official Meatless Monday organization dedicated to lowering its carbon footprint by choosing to abstain from meat on Mondays. Our goal at Bison Brewing Company is to inspire the craft beer community to rally along with the millions of other people, like us, who support the Meatless Monday movement. We also urge everyone to take the extra step towards sustainability on Meatless Monday by pledging to drink green (local and organic) as well!!

Are you a Meatless Monday supporter? Give us a shout out on Twitter to @bisonbrew using the #MeatlessMonday hashtags.


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