Tonight we discovered a good, last minute stand-in for pizza crust if you don't feel like (or secretly fear the awesome and inexplicable power of) yeasted crust made from scratch. Instead of yeast, it uses a combination of baking powder and beer, which also adds a nice kick. It cooks on the stovetop, right in your hot pan. Could not be simpler.
Except that there's a food processor involved. As usual, you can absolutely make this recipe processor-less, just do some stretches before hand.
Pizza night (like salad night and pasta night) is usually my excuse to clean out the vegetable drawer and dump it on a tomato-ey round of dough. Tonight was no exception. Take yesterday's leftover barbecue pork, throw on some cabbage, green onions, sliced zucchini, and sprinkle it all with zesty jalapeno monterey jack. Maybe your leftovers don't sound like mine, but rest assured, a jarred tomato sauce and cheese will do you just fine. But let this be a lesson, you can put anything on a pizza. This crust recipe makes 2 individual-size pizzas (or one big mother if you have the badass, 80-lb. griddle/grill we do).
Speedy Stovetop Pizza Crust
(c/o Cook's Country)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1/3 cup beer (a nice, light lager)
1 Tbsp olive oil
In the bowl of a food processor, combine the flour, powder, sugar, and salt. With the motor running, add the beer and olive oil. Let run until it starts to clear sides and forms a ball, about 30 seconds. Take it out, wrap it in plastic, let it rest 10 minutes.
Heat a large skillet over medium heat with a little bit of oil. Divide the dough into 2 pieces and roll each into a 9-inch circle. Place one circle at a time into the pan and cook 3-4 minutes, popping any bubbles that might appear with a fork. Flip 'er and layer your toppings, then cover with foil or a lid to the pan. In a mere 5 minutes, you will have delicious pizza! (Then you have to do it all over again with the second one, but it'll be just as good, promise!)