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.
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
- Combine sugar and yeast with 3 Tbsp. lukewarm water. Let sit for 15 minutes to activate.
- In another bowl, mix together flour, beer, salt, and yeast mixture. Let rise for 1 1/2 hours.
- 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!
- Roll out into a 10 to 12-inch pizza crust. Sprinkle cornmeal on pizza pan and lay crust over it.
- Spread sauce liberally to crust and then top with Canadian bacon, green bell, pineapple, and cheese.
- Bake at 500* for 12 to 15 minutes.
Recipe from Bev Cooks
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