Alright, let’s get cheesy. First off, a good base malt to give you that warm doughy backdrop—think pale or wheat, maybe a little rye for a bit of spice. Then we hit the tomato part with a tomato puree infusion; keep it low‑fermented so it stays bright, or add some dried tomato flakes for that tang. Oregano and basil are next—sprinkle them in the whirlpool so the aroma is right in the headspace. For the cheese feel, a mild cheddar or mozzarella mash is a secret trick; you can steep it with the grains or do a post‑boil add‑in. Pepperoni? Slice a few thin strips, grill them lightly, then strain the oil and a dash of that into the boil—just enough to hint at that smoky, salty kick. Finish with a hop that’s slightly earthy, like Hallertau or a small dose of Styrian Golding, to balance the sweetness of the tomato. Top it off with a dry, crisp finish so it doesn’t feel heavy—maybe a touch of champagne yeast for a clean finish. That should give you the pizza‑on‑a‑bottle vibe without turning it into a meal. Let’s give it a shot!

Sounds solid, my friend. I’d just keep an eye on that tomato so it doesn’t turn the whole thing into a soup, and maybe swap the cheddar for a mild mozzarella mash so the melt is smoother. The pepperoni oil will give that salty kick, and that Hallertau aroma will keep it from smelling like a kitchen. Once you hit that dry hop, give the lager yeast a quick kick to push the clean finish—then you’ve got a pizza‑in‑a‑bottle that won’t ruin the next meal. Cheers to your experiment!