FALL HARVEST PIZZA
I've never made a pizza crust with beer before so I was a little leery about how it would turn out. It was quite delicious! Since the dough doesn't need to rise, you can easily throw this together for dinner. This makes a thinner crust but still has a nice chewiness to it. The sauce has a nice flavor and all the vegetables pair well together.
Provided by Christine M. @cmontecillo
Categories Other Main Dishes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Mix flour and salt into a mixing bowl. Slowly pour beer into bowl and mix together until forms a dough. Add more flour if necessary. Slightly knead dough; set aside.
- Lightly spray large cookie sheet with canola or vegetable spray. Take dough and spread out across cookie sheet. Bake for 10-15 minutes.
- While pizza is baking, heat tomato sauce and tomato paste, bring to light boil. Add sugar, oregano, basil, and garlic and bring to a simmer.
- Quarter the zucchinis and cut into small pieces, chop the leek, and cut mushrooms in half and slice into thin pieces.
- Spread sauce on crust (you may not need to use all of it), next spread 3/4 of cheese. Add vegetables on top and then sprinkle the rest of the cheese on top.
- Bake for another 15-20 minutes, until cheese is melted and vegetables are tender.
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