Beer-Crust Pizza
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Beer-Crust Pizza

Prep: 15 minutes
Bake: 20 minutes • Serves: 8

2 tablespoons olive oil
3-1/2cups all-purpose flour plus additional for dusting
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 bottle or can (12 ounces) beer such as lager, pale ale or IPA, at room temperature
2/3 cup pizza sauce
2 cups favorite shredded cheese
Optional toppings: chopped/sliced bell pepper, black olives, cooked bacon, mushrooms, onion, pickled jalapeños, roasted red peppers and/or tomato; pepperoni

1.Preheat oven to 450°; brush 2 cookie sheets with oil. In large bowl, whisk flour, baking powder, sugar and salt; gradually add beer to flour mixture, stirring after each addition until incorporated.

2.On lightly floured work surface, knead dough 1 minute or until smooth and elastic. Divide dough into 2 equal pieces; with rolling pin, roll out each into a 10-inch circle and transfer to prepared cookie sheets.

3.Bake crusts 5 minutes; top with sauce, cheese and optional toppings, if desired. Bake pizzas 15 minutes or until cheese melts and crust is golden brown. Cut each pizza into 8 slices.

Approximate nutritional values per serving (2 slices):
342 Calories, 10g Fat (4g Saturated), 22mg Cholesterol, 735mg Sodium,
46g Carbohydrates, 2g Fiber, 2g Sugars, 1g Added Sugars, 12g Protein

Chef Tip:
Prepared dough can be frozen by individually wrapping each dough piece with plastic wrap and freezing for up to 2 months; thaw dough in refrigerator overnight and bring to room temperature before rolling out, topping and baking.