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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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

Directions Step-By-Step

1
Preheat 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.
2
Lightly spray large cookie sheet with canola or vegetable spray. Take dough and spread out across cookie sheet. Bake for 10-15 minutes.
3
While pizza is baking, heat tomato sauce and tomato paste, bring to light boil. Add sugar, oregano, basil, and garlic and bring to a simmer.
4
Quarter the zucchinis and cut into small pieces, chop the leek, and cut mushrooms in half and slice into thin pieces.
5
Spread 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.
6
Bake 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