Best Beer Drinkers Pizza Recipes

Beer Drinkers' Pizza image

Provided by Martha Stewart

Yield Makes four 12-inch pizzas

Number Of Ingredients 9

4 cloves garlic, unpeeled
One (28-ounce) can plum tomatoes, drained, and crushed by hand
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon dried oregano
6 fresh basil leaves, coarsely chopped
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
Beer Drinker's Pizza Dough
1 pound part-skim mozzarella cheese, shredded

Steps:

Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

Quick Beer Pizza Dough image

Provided by Grandpa and Grandma

Categories Breads

Time 2h20m

Yield 2 pizzas

Number Of Ingredients 6

Steps:

Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
Divide the dough in half. Shape each half into a 10" to 12" round.
Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
Remove from the oven, and serve hot.

Nutrition Facts : Calories 1120.1, Fat 16.2, SaturatedFat 2.3, Sodium 1940.1, Carbohydrate 199.3, Fiber 7.8, Sugar 0.7, Protein 28.3

Beer Pizza Crust image

Provided by Babs in Toyland

Categories Breads

Time 25m

Yield 1-2 pizza crusts

Number Of Ingredients 5

3 cups unbleached flour (plus more for dusting)
1 tablespoon baking powder
1/2 teaspoon salt
1 (12 ounce) can beer (I use light)
olive oil

Steps:

Preheat oven to 450 degrees.
Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
Pour in the beer and mix well.
The dough will be sticky.
Spread a handful of flour on your work surface and dump the dough onto it.
Tiss the dough around to coat it with flour and prevent it from sticking.
Knead it 2 or 3 times to make it pliable.
Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
For a deep dish pie do not divide.
Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
Brush crust with olive oil lightly and then add your sauce and toppings.
Bake for 12- 15 minutes or until golden brown on top.