Ingredients For the Dough: 1 cup white whole wheat flour 3/4 teaspoon baking powder 1/2 teaspoon light honey (I used clover) 1/2 teaspoon sea salt 1/3 cup plus 2 tablespoons brown ale (I used Newcastle) 5 tablespoons extra virgin olive oil, divided For the Toppings: 4 medium plum tomatoes, cored, peeled, and chopped 1/2 teaspoon sea salt 1/2 teaspoon dried italian seasoning 1 cup shredded mozzarella cheese 1/2 cup shredded Pecorino Romano cheese 1/2 cup fresh basil, chopped Instructions Place the flour, baking powder, honey, and salt in the bowl of a food processor. Pulse a few times to combine. With the processor running, slowly add the beer and 1 tablespoon oil until the dough forms into a ball, about 30 seconds. The dough should not be dry. If it is, add a teaspoon or two more of olive oil. Pour dough out of bowl and form into a ball. Wrap with parchment paper or plastic wrap and let sit at room temperature for 10 minutes. Place the tomatoes in a bowl near the stove. Toss together the salt, italian seasoning, mozzarella, pecorino and basil together in a medium bowl. Unwrap the dough and divide the dough in half. Place one piece of dough on a floured surface and using a rolling pin, roll dough into a 9-inch round. Heat a large skillet over medium heat for 2 minutes. Add 1 1/2 tablespoons olive oil to pan and swirl to coat. Place dough round on skillet and cook until bottom is golden brown, pricking the dough with a fork to prevent bubbles, about 3-4 minutes. Flip dough and sprinkle with half of tomatoes, and half of cheese mixture. Reduce heat to low, cover and cook for 3 minutes, until cheeses melt. Remove the lid and continue to cook until bottom is golden brown. Transfer pizza to cutting board. Wipe skillet clean and repeat with remaining dough. Serve immediately.
Posted on: Mon, 30 Sep 2013 18:12:46 +0000
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