Saturday, August 1, 2009

Beer Bread Crust Pizza

Writing this first post, I'm hoping that this isn't just one of my passing whims, but that I'll continue being a blogeteer! This recipe was developed from my grandmother-in-laws famous, delicious, but very simple beer bread recipe. My husband and I decided to turn the muffin-like food into a pizza crust. Since we've started making it, all of our friends know about the famous beer bread pizza. It's a big hit at parties--very filling and customizable!


For the crust:

3 cups self-rising flour

1/3 cup sugar

1 can of room-temperature beer (the darker the better)

2 Tbsp Corn meal to coat the bottom

For the topping:

1 cup marinara or pizza sauce

2 cups shredded mozzarella

Any pizza toppings (peperoni, mushrooms, olives, etc, etc)

1. Preheat oven to 350

2. Mix together flour and sugar in a large bowl. Slowly add in the beer, about 2 ounces at a time. Stir in the beer just until mixed. It should have a slightly sticky consistency, and able to form a ball.

3. Coat either a pizza stone or a cookie sheet with corn meal. Place dough on center of stone or cookie sheet, and pull the dough out on the sides with a fork, until the dough is about 1 inch thick all around (see below)

4. Place dough on a center rack and bake at 350 for 20 minutes, or until slightly browned.

5. Smear on pizza sauce or marinara. Sprinkle on cheese and toppings.

6. Bake for another 20 minutes, or until cheese has melted and begun to brown.


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