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Beer Drinker's Pizza
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Ingredients
- Crust: 1 cup warm BEER (110 to 120 degrees F)
- 4 tablespoons olive or salad oil
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 1 package active dry yeast
- 2.25 to 3.25 cups all-purpose flour
- 2 tablespoons cornmeal
- Topping: 10 to 12 ounces mozzarella cheese, shredded or thinly sliced
- 1 can (6 ounces) tomato paste
- 0.5 cup BEER
- 2 teaspoons oregano
- 1 teaspoon fennel seed (optional)
- 0.5 teaspoon sugar
- 0.5 to 1 pound bulk pork or Italian sausage, broken up
- 0.5 cup grated Parmesan cheese
- For crust, combine in a large bowl the warm beer, 2
tablespoons oil, sugar, salt, and yeast. Add 1.5 cups flout;
beat until smooth. Stir in enough additional flour to make a
fairly stiff dough.
- Turn dough out onto a lightly floured surface. Knead
until smooth and elastic (about 5 minutes). Place dough in a
greased bowl, turning once to grease top. Cover and let rise
in warm place(85 degrees F) until double in bulk (about 1
hour).
- Punch down dough.(For 2 small pizzas, divide in half.)
Using 2 tablespoons oil, coat a 14-inch round deep pizza pan.
(Or use two 9-inch round cake pans.) Sprinkle with cornmeal.
Pat dough into pan, Pinching up a rim around the edge.
Cover and let rise in a warm place until double in bulk
(about 30 minutes.
- For topping, mix tomato paste, beer, oregano, fennel seed,
and sugar. Cover pizza dough evenly with mozzarella cheese;
evenly spoon on tomato paste mixture. Sprinkle with sausage,
then top with Parmesan cheese.
- Bake at 450 degrees F 15 to 20 minutes, or until crust is
browned and sausage is cooked.
ONE LARGE OR 2 SMALL PIZZAS; 4 SERVINGS
Note: Alternate toppings could be (1) 1 can (4 ounces)
sliced mushrooms, drained, or (2) 8 anchovies plus .33 cup
chopped ripe olives, or (3) .5 pound sliced pepperoni. Omit
or reduce the sausage, but include cheeses and tomato sauce.
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