Hawaiian Pizza with Beer Crust

I love pizza. Don't most people?
We alternate pizza and burgers on Fridays and I always look forward to pizza night.

I mean...how many different combinations of pizza are there?? I mean I can't even keep track of all the different ones we've tried: see?! And with homemade crust - even better! I just really love everything about homemade pizza.

I was excited to try this recipe because it was one of my all-time favorites: Hawaiian! AND it has beer crust. The crust itself turned out to be thinner and crunchy. It offset the toppings perfectly and the whole thing was just incredibly delicious. I wish I had better words to describe its deliciousness, but I do not.

(Print)
What you need:

• 2 cups all-purpose flour, plus some
• 1 cup beer
• 2 1/4 tsp. active dry yeast
• 1 tsp. sugar
• Pinch of salt
• Pizza sauce
• 1 pkg. Canadian bacon
• 1 green bell pepper, diced
• 1 cup pineapple chunks
• 2 cups mozzarella cheese
• Cornmeal

Direction:

1. Combine sugar and yeast with 3 Tbsp. lukewarm water. Let sit for 15 minutes to activate.
2. In another bowl, mix together flour, beer, salt, and yeast mixture. Let rise for 1 1/2 hours.
3. Divide the dough in half and work additional flour into it until it's silky and smooth. Repeat with other half. I froze my second crust, but you can make two pizzas, if you want!
4. Roll out into a 10 to 12-inch pizza crust. Sprinkle cornmeal on pizza pan and lay crust over it.
5. Spread sauce liberally to crust and then top with Canadian bacon, green bell, pineapple, and cheese.
6. Bake at 500* for 12 to 15 minutes.

Recipe from Bev Cooks

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