5AM Saint Pizza

5AM Pizza

This is a great BrewDog inspired pizza. Made with Punk IPA pizza dough and 5 A.M. Saint Sauce.

The recipe should give you enough dough and sauce to make two medium pizza's. You can have one before a night out and save the other for when you get home from the pub!

Ingredients

For the 5 A.M. Saint Sauce:
1 330ml bottle of BrewDog 5.A.M. Saint
Extra virgin olive oil
4 Cloves of garlic
4 Large fresh basil leaves
3 400g tins of plum tomatoes
salt and black pepper to season
For the Punk IPA Pizza Dough:
1 330 ml bottle of BrewDog Punk IPA
Extra virgin olive oil
500g Bread Flour
1 tsp salt
7g sachet of fast acting yeast
For the pizza toppings
Mozzarella cheese
Assorted toppings of your choice
Method:

For the 5 A.M. Saint Sauce
In a medium sized frying plan gently heat 3 or 4 glugs of olive oil
Finely chop and peel the four cloves of garlic and place in the pan
When the garlic begins to brown add the 3 tins of plum tomatoes, basil leaves and pour in half of the bottle of 5 A.M. Saint
With a wooden spoon mash-up the plum tomatoes and stir the sauce until it comes to the boil
When the sauce comes to the boil remove from the heat and strain the sauce into another medium sized pan using a coarse sieve
Remove the basil leaves and push through some of the chunks of tomato to add a bit of body to the sauce
Place the sauce back on a low heat, add a little salt and pepper for seasoning, cover and simmer until the sauce reduces and thickens
When the sauce is at the correct consistency pour in the remaining 5 A.M. Saint, stir and simmer for approx 1 min. Ensure you save a couple of teaspoons of the 5 A.M. Saint in the bottle as this will be used later on.
For the Punk IPA Pizza Dough
Sieve the flour into a large mixing bowl
Add the salt
Add the yeast
Make a well in the middle of bowl and pour in a little of the Punk IPA
Slowly fold some of the flour into the Punk IPA and mix it together using a fork
Repeating this process, increasing the amount of Punk IPA you pour in each time until the dough is large enough to mix with your hands
Continue to mix the dough with your hands pouring in the remaining Punk IPA and kneading the dough until you have a soft smooth dough. If the dough is too sticky add a small amount of flour until you get the desired consistency. The dough should be soft, smooth and spring back when you touch it. 
Place the dough onto a flour dusted surface and continue to knead the dough for approx 5 minutes.
Dust the large mixing bowl with flour, place the dough in the centre of the mixing bowl and lightly flower the top of the dough
Cover the dough with cling film and then place in a warm room for approx 30 mins until the dough has doubled in size
Once the dough has risen remove it from the bowl onto a flour dusted surface and knead the dough for a couple of minutes to knock all the air out of the dough
Split the dough into two equal halves and roll into a ball
If you are not using both pieces of dough at the same time you can cover it in cling film and place the spare one in the fridge
Preheat your oven to 250°c (Gas Mark 9)
Roll the dough into 0.5cm thick base (squared or circle it's your choice!)
Place the base on a baking tray that has been lightly oiled with the extra virgin olive oil
Top the pizza with the 5. A.M. Saint Sauce, mozzarella cheese and extra toppings of your choice (in my example I topped with Spanish chorizo sausage, black pitted olives, red onion, fresh red chillies and goats cheese)
Place the pizza into the over for approx 7-10 minutes or until the mozzarella cheese has melted and the base is golden and crispy
When serving the pizza dribble over the top of the pizza a little of the 5 A.M. Saint that was left in the bottle for added flavour