beer lover’s pizza

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   Beer Drinkers Pizza
Category Celebrity Pizza Chef Submissions
Posted On 12182008 155607 by webmaster
Rating 0.000

Submitted By
Chef Bruno

Ingredients

CRUST

1 cup warm beer (110° to 120° F)
4 tbs. Olive oil
1 tbs. sugar
1-1/2  tbs. salt
1 pkg. dry Yeast
2-3/4 to 3-1/4 cups all purpose flour
2 tbs. cornmeal

TOPPING

10 to 12 oz. shredded mozzarella cheese
1 can (6 oz.) tomato paste
1/2 cup of beer
2 tsp Oregano
1 tsp Fennel Seed
1/2 tsp sugar
3/4 to 1 lb. bulk Pork or Italian Sausage
1/2 cup grated Parmesan cheese

How to Prepare

Combine in large bowl warm beer, 2 tbs. olive oil, sugar, salt and 12 cup of flour. Beat until smooth, stirring in enough flour until dough is fairly stiff. turn dough out onto lightly floured surface and 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 until double in bulk (about 1 hour). Punch down the dough for 2 small pizzas; divide in half. Using 2 tbs. oil, coat a 14 inch round deep pizza pan or use 2 nine inch 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 a topping, mix tomato paste, beer, oregano, fennel seed and sugar. Cover pizza dough evenly with mozzarella cheese. Evenly spoon tomato paste mixture, sprinkle with sausage and then top with Parmesan cheese. Bake at 450° for 15 to 20 minutes or until crust is browned and sausage is cooked.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14753	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: beer lover’s pizza Posted: 09 January 2009 at 05:56
	Beer Drinkers Pizza Category Celebrity Pizza Chef Submissions Posted On 12182008 155607 by webmaster Rating 0.000 Submitted By Chef Bruno Ingredients CRUST 1 cup warm beer (110° to 120° F) 4 tbs. Olive oil 1 tbs. sugar 1-1/2 tbs. salt 1 pkg. dry Yeast 2-3/4 to 3-1/4 cups all purpose flour 2 tbs. cornmeal TOPPING 10 to 12 oz. shredded mozzarella cheese 1 can (6 oz.) tomato paste 1/2 cup of beer 2 tsp Oregano 1 tsp Fennel Seed 1/2 tsp sugar 3/4 to 1 lb. bulk Pork or Italian Sausage 1/2 cup grated Parmesan cheese How to Prepare Combine in large bowl warm beer, 2 tbs. olive oil, sugar, salt and 12 cup of flour. Beat until smooth, stirring in enough flour until dough is fairly stiff. turn dough out onto lightly floured surface and 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 until double in bulk (about 1 hour). Punch down the dough for 2 small pizzas; divide in half. Using 2 tbs. oil, coat a 14 inch round deep pizza pan or use 2 nine inch 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 a topping, mix tomato paste, beer, oregano, fennel seed and sugar. Cover pizza dough evenly with mozzarella cheese. Evenly spoon tomato paste mixture, sprinkle with sausage and then top with Parmesan cheese. Bake at 450° for 15 to 20 minutes or until crust is browned and sausage is cooked.
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