Friday, September 14, 2012

A Tale of 2 Pizzas

I've been playing with my bread machine a lot lately.  I found this recipe for a beer pizza crust and had to try it.  My hubby has always been a fan of the Chef Boyardee pizza kits.  So I tried both of these recipes one night.  I am a huge fan of the beer pizza crust, it will definitely be made again!
I made the Beer Bread Dough into a BBQ Chicken Pizza.
Beer Bread Machine Pizza Dough
  • 1 cup flat beer
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons yeast


  1. Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
  2. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
This pizza was topped with prosciutto and black olives.
Chef Boyardee Pizza Dough
2 1/2 c. flour
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water
Mix dry ingredients. add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.Bake at 400°F for 15-25 minutes.

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