2 cups all-purpose flour
1 tablespoon sugar
1 package regular active dry yeast
1 teaspoon baking powder
1 teaspoon coarse (kosher or sea) salt
3/4 cup beer (We recommend a Pilsner), warmed to 105°F
2 tablespoons olive oil
3/4 cup pizza sauce
1 lb bacon, crisply cooked, crumbled
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pizza cheese blend (4 oz)
4 plum (Roma) tomatoes, cut lengthwise in half, thinly sliced
1/2 cup thinly sliced green onions
BACON-CHEDDAR PIZZA WITH BEER CRUST
- In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt. Stir in beer and oil. Beat with electric mixer on low speed 30 seconds, then on high speed 1 minute. Stir in remaining 1 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 30 minutes.
- Heat oven to 450°F. Spray large BAKER’S SECRET COOKIE SHEET with cooking spray. On cookie sheet, press dough into 14×10-inch rectangle; prick with fork. Bake about 10 minutes or until edges just begin to turn brown.
- Remove crust from oven; spread with pizza sauce to within 1/2 inch of edges. Sprinkle with half of the bacon and cheeses. Arrange tomatoes over top; sprinkle with remaining bacon and cheeses. Bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with onions.