Beer Crust Greek Pizza


TGIF! On the weekends I like indulging in delicious comfort food, whether it is eating at home or going out. Pizza is one of those foods that screams weekend to me and I make it at least once or twce a month. Store bought dough works, but when I have a little extra time, I like to make beer pizza crust. It's deceptively easy to make and has a more complex flavor than dough from the freezer section. I could eat a whole pizza by myself, especially with my favorite greek salad topping, but generally speaking each pizza is enough for two people.The dough recipe below is for two pizzas. I usually make a batch and freeze half for later in the month.


Dough
Makes 2

3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
12oz beer

For baking
1 Tbsp olive oil
1/4 cup corn meal

Toppings
Makes 1

1 Tbsp olive oil
2 tsp garlic powder
2 tsp dried oregano
1 1/2 cups diced tomatoes or tomato sauce
3 cups baby spinach
4 oz feta cheese
1/2 cup olives
1/3 cup red onion, diced
Salt & pepper to taste

The dough
Preheat the oven to 450 degrees Fahrenheit. In a large bowl, sift together the flour and baking powder. Pour in the beer and stir to combine. Knead the dough for several minutes (5 to 10 minutes) then divide it in half. Freeze the second half if not using. Dump the dough onto a floured surface and roll it out until it reaches roughly a quarter inch thick. If the dough is too sticky, put it in the fridge for a few minutes and try again. 

The pizza
Cover a baking sheet with olive oil and corn meal. Place the dough on top of corn meal. Drizzle the crust with olive oil and sprinkle with garlic powder and oregano. Pour diced tomatoes or tomato sauce on the crust then top with baby spinach. Layer on the remaining ingredients. Bake for 15 to 20 minutes or until the desired crispiness is achieved.











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