Go Big This New Year's Eve With Champagne Pizza

— -- It’s a pretty unlikely pairing, champagne and pizza. But the high-brow, low-brow mix is pretty perfect for New Year’s Eve, which can be bogged down with highfalutin, miniscule appetizers when all you want is some real food.

Enter the champagne pizza, which has the bubbly beverage actually cooked into the crust, lending an airy, sweet flavor to the dough.

The dish is the brainchild of Andris Lagsdin, creator of the baking steel, which is similar to a pizza stone, but made out of steel to mimic the heat of a wood-fired oven inside a home oven. Since successfully funding the project on Kickstarter, Lagsdin creates recipes to use with the baking steel.

“Around Halloween we did beer dough, and it was so flavorful and so good that I thought, ‘Around the holidays, we have to do champagne,” Lagsdin told ABC News. “I just had to try it, and so we kind of went big on a bottle of Krug, which was expensive. I wanted to go over the top and be a little festive, and it was amazing.”

Lagsdin followed Jim Lahey’s No-Knead Dough recipe, simply substituting champagne for the water, but adding a little more to compensate for the carbonation.

"I felt as though I got a little tipsy from the smell, and I could clearly smell the champagne in the dough,” he said. “Between the sugars in the champagne and the alcohol, you could clearly taste it. I think the alcohol cooked out, but there was definitely something to that dough that was pretty awesome.”

Lagsdin went big with a $150 bottle of Krug "Grande Cuvee" Brut Champagne, but he said any sparkling wine would work just as well.

Give it a try yourself this New Year’s Eve with the below recipe.

Andris Lagsdin’s Champagne Pizza: Click here for the recipe.