In a deep skillet, pour in your light beer and add the bratwursts. Use a fork to poke holes in the brats to allow them to soak up the flavor. Bring the beer to a boil, then reduce the heat to a simmer for 20 minutes, until the brats are fully cooked and tender.

While the brats are simmering, melt 1.5 tablespoons of butter in a separate pan over medium heat. Add the sliced yellow onions and stir occasionally. Cook for about 30 minutes, allowing the onions to slowly caramelize into a beautiful golden brown.

Once the bratwursts are cooked through, remove them from the skillet and let them cool slightly. In the same skillet, add the remaining butter and heat over medium-high. Fry the brats for 3-5 minutes on each side until they are nicely browned and crispy, then slice them into bite-sized pieces.

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lightly greasing it. Unroll or stretch your thin pizza crust on the sheet.

Evenly distribute the fresh mozzarella pieces across the pizza dough, then sprinkle the caramelized onions over the cheese, followed by the sliced brats.

Carefully place the topped pizza in the preheated oven and bake for 12-15 minutes until the cheese is melted and the edges of the crust are golden brown.

Once done, remove the pizza from the oven and let it cool for a few minutes. Slice it into small pieces for easy serving.