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
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
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