Sweet Onion Pizza with Bourbon Crust

Bourbon and Sweet Onion Pizza - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

You’re an adult.

Go ahead, make pizza anytime you want.

In fact, make it with bourbon.

We grew up loving pizza. In fact, we don’t know anyone who didn’t. As children, pizza translated as a luxurious reward. Most often in our house, it was a meal that came after a busy day of fun during which everyone would gather around for a slice or two. And, it was always homemade. Homemade pizza is a most wonderful thing. It’s endlessly versatile and it’s hard for anyone not to love some variation of it. Now that we’re all grown up, we like to experiment with our favorite flavors. One of our all-time favorite flavors is bourbon. So, we proudly share with you our recipe for Sweet Onion and Green Olive Pizza with a Bourbon Crust.

Be sure to set aside some bourbon, it makes a perfect pairing with this savory homemade meal. We like to use our handcrafted whiskey stones to chill our liquor without diluting. And tonight, you’ll gather your friends and serve up that gourmet handmade pizza of yours with a slightly-chilled tipple of whiskey. Now isn’t that what being a mature adult is all about?


  • 1 package active dry yeast (1/4 ounce)
  • 1 teaspoon honey
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup whole-wheat flour
  • 1/2 cup bourbon
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt


  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • salt
  • freshly ground pepper
  • 1 very large sweet onion, thinly sliced
  • 1 pound shredded Asiago cheese
  • 8 large pitted green olives, coarsely chopped
  • fresh basil leaves, for garnish
  1. MAKE THE DOUGH: In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, bourbon, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour.
  2. Meanwhile in a skillet, heat 1 tablespoon of olive oil. Add the onion, cover and cook over moderate heat, stirring once or twice, until softened, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes. Add a few tablespoons of water to the skillet to prevent scorching.
  3. Preheat the oven to 500°. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes. Punch down the dough and divide it into 4 balls. Set the balls on an oiled baking sheet and cover with oiled plastic wrap. Let stand for 15 minutes.
  4. On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn’t stick. Brush the edge of the dough with oil. Add one-fourth of the cheese, followed by one-fourth of the caramelized onion and olives. Slide the pizza onto the stone and bake until bubbling on top and the crust is deeply golden, 8 to 10 minutes. Transfer the pizza to a cutting board, sprinkle with basil and cut into wedges. Repeat with the remaining dough and toppings. Recipe makes four 10-inch pizzas.
Note:  The dough can be prepared ahead and frozen for up to 1 month.
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