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Prep Time
5 mins
Cooking Time
30 mins
Total Time
1 h 10 m
Serves
4

Ingredients

2 ½ cups
all-purpose flour, divided (approx.)
625 mL
2 ¼ tsp
1 pkt quick rise instant yeast (8 g)
11 mL
1 tsp
salt
5 mL
1 tsp
sugar
5 mL
1 cup
beer (lager or ale), at room temperature
250 mL

Directions

Step 1
In large bowl, stir 1 cup (250 mL) flour with yeast, salt and sugar. Pour in beer; mix well. Gradually stir in remaining flour until shaggy dough forms. Transfer to floured work surface and knead 5 min. or until smooth and elastic; add 1 tbsp (15 mL) flour at a time if dough is sticky. Transfer to greased bowl. Cover and let rise in draft-free spot 30 to 60 min., or until doubled in size.
Step 2
Divide dough into 4 portions. Lightly dust work surface and roll each portion into 7-in. (18-cm) rounds. Transfer to 2 greased baking sheets.
Step 3
Place dough rounds on grill preheated to medium-high. Cook 2 to 3 min. until bubbles start to form on top and bottom is well-marked. Flip and grill another 2 to 3 min. until bottom is well-marked. Transfer grilled crusts onto baking sheets. Reduce heat to medium-low. Off the grill, top crusts with desired garnishes then set back onto grill until heated through.

Tip

Garnish pizzas with your favourite toppings: cooked sausage or bacon, onions, pesto, sliced tomatoes, bocconcini, or a sweet-savoury combo of olive oil, fresh figs, torn prosciutto and fresh basil.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
290
Fat:
1 g
Carbs:
63 g
Fibre:
3 g
Sugar:
3 g
Protein:
9 g
Sodium:
590 mg