Beer Crust Pizza Recipe

May 22, 2020

Beer Crust Pizza

 

Prep: 15 minutes   Bake: 20 minutes   Serves: 8

 

2 tablespoons olive oil

3½ cups 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

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