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To make the cheddar cheese beer sauce, add the beer into a saucepan.
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Bring it to a boil.
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Toss the flour with the cheese in a small bowl.
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Once the beer is boiling, add the cheese and flour mixture, dial down the heat to a simmer and stir constantly.
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Toss in some salt and pepper.
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Stir and once everything is nice and melted pour it into a serving bowl.
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Set aside.
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Make the dough by adding the flour, yeast, salt, and sugar into a large bowl.
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Mix.
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Add the water, and with your wooden spoons or hands, mix until blended.
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I use my KitchenAid for this process to keep everything in the bowl during the rising process.
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Mix for about 30 seconds.
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The dough should be a bit stiff.
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Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
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You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.
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Add the brats into a medium sized pot.
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Toss in half of the sliced onions and the entire beer, and bring this to a simmer.
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Cook for about 25 minutes.
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Remove the two brats from the pan, put them onto your cutting board and slice into about 1/2 inch rounds.
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Set both the brats and the pan aside.
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Preheat your oven to 500 F and place your pizza stone or sheet pan in the oven to preheat.
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Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.
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Once the dough has risen, divide it into two portions.
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Set the second section aside for another pizza or freeze it for a later use.
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Put one of the portions onto a lightly floured large pastry board.
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Use a rolling pin or your hands and form the dough into a large enough piece to fit onto your pizza stone.
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Place the dough on the preheated stone or pan, then add the pizza sauce, making sure you get a nice, thin coating around the entire pizza dough.
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Top with the shredded mozzarella cheese, then scatter the remaining thinly sliced onions on top of the cheese.
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Place the sliced brats onto the pizza, then drizzle 1/2 cup of the cheddar cheese beer sauce on top of the pizza.
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Place into the preheated oven and cook for about 25 minutes, or until the cheese is nice and bubbly and the crust is a dark golden color.
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Remove the pizza stone from the oven and slide the pizza onto a pizza sheet or cutting board.
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Shower the pizza with the chives, and let the pizza rest for about 10 minutes before slicing into it.
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OK, the result is truly an awesome pizza.
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At first glance one might think it is just a sausage pizza, but then you get that awesome aroma from the beer brat.
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Biting into it yields everything you would want in a great brat.
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And then you get the onion and that cheddar cheese beer sauce that melts right into the pizza ...
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Need I say more?
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This pizza is a real winner, and I am glad that I can introduce you to some of the fine things that Wisconsin has to offer.
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I hope you enjoy!
