Fall Harvest Pizza

Christine M.

By
@cmontecillo

I love veggie pizza and this utilizes some of the best fall vegetables AND the best fall beer - pumpkin beer - is used to make the crust! :)


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Rating:
★★★★★ 2 votes
Comments:
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I've never made a pizza crust with beer before so I was a little leery about how it would turn out. It was quite delicious! Since the dough doesn't need to rise, you can easily throw this together for dinner. This makes a thinner crust but still has a nice chewiness to it. The sauce has a nice flavor and all the vegetables pair well together.

Ingredients

CRUST

1 c
flour
1 bottle
pumpkin beer
1 tsp
salt

SAUCE

4 oz
tomato sauce
3 oz
tomato paste
1 clove
garlic
1 tsp
sugar
1 tsp
oregano, dried
1 tsp
basil, dried

TOPPINGS

2 c
mozzarella cheese
1/4 c
Asiago cheese
1
small yellow zucchini
1
small green zucchini
1
leek
3-4
mushrooms

Step-By-Step

1Preheat oven to 350 degrees. Mix flour and salt into a mixing bowl. Slowly pour beer into bowl and mix together until forms a dough. Add more flour if necessary. Slightly knead dough; set aside.

2Lightly spray large cookie sheet with canola or vegetable spray. Take dough and spread out across cookie sheet. Bake for 10-15 minutes.

3While pizza is baking, heat tomato sauce and tomato paste, bring to light boil. Add sugar, oregano, basil, and garlic and bring to a simmer.

4Quarter the zucchinis and cut into small pieces, chop the leek, and cut mushrooms in half and slice into thin pieces.

5Spread sauce on crust (you may not need to use all of it), next spread 3/4 of cheese. Add vegetables on top and then sprinkle the rest of the cheese on top.

6Bake for another 15-20 minutes, until cheese is melted and vegetables are tender.

About this Recipe

Course/Dish: Other Main Dishes, Pizza
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Pizza, #Fall, #pumpkinbeer