- Prep Time
- 05 mins
- Cooking Time
- 30 mins
- Total Time
- 01 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.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 290
- Fat:
- 1
- Saturated Fat:
- 0
- Carbs:
- 63
- Fibre:
- 3
- Sugar:
- 3
- Cholesterol:
- 0 mg
- Protein:
- 9
- Sodium:
- 590 mg
- Potassium:
- 0
