NW Garden Pizza

Leftover & from the garden pizza with a beer crust

A few days after returning from our camping trip my mom and I wanted to make a lunch that incorporated the left overs we had from the weekend. And what better way to do that than to make a pizza? So on this pizza we included fresh tomatoes, basil and zucchini from our garden, summer sausage, onions, garlic, feta, sea salt and pepper. For the sauce we reduced a can of tomato sauce on the stove to thicken it and create a tomato paste. Then we needed to find a recipe for pizza dough. The first place I look is on foodnetwork.com, on this website I found a recipe for beer crust. The yeast in the beer rises the dough so it makes a really simple and delicious crust.

The beer dough:

• 3 cups unbleached flour, plus extra for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 (12ounce) can or bottle beer (beer such as Budweiser is fine)
• Oil for greasing

To make the crust, preheat the 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. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball, then divide it in two.

spread the toppings and cook for 12-15 minutes