Thick Crust Beer Bread Vegetarian Pizza

8 vine-ripened tomatoes
1 medium eggplant
2 zucchini
1 green pepper
6 cloves garlic with tops
a handful of fresh basil, thyme, oregano
olive oil
3 cups self-rising flour
12 ounces beer
3 cloves garlic with tops

In a large saucepan sauté the whole garlic cloves and chopped garlic tops. Add the tomatoes, cut into eighths. Boil for 2 hours.

Dice the eggplant and green pepper, slice the zucchini, and chop up the herbs. Add to mixture and boil for another hour or until very thick.

During the last hour of the sauce, make the crust. Put flour into a mixing bowl. Mince the garlic and fine chop the tops. Add to flour. Add the beer. Mix with a large spoon. Self-rising flour requires no kneading. Put the dough on a pizza pan, oiled or sprinkled with corn meal to prevent sticking. Roll it out with a rolling pin, adding flour to prevent sticking.

Preheat oven to 375 degrees. Place in oven for 45 minutes. Remove and cover with the sauce, smoothing it out with the bottom of a large spoon. Return to oven and set on broil for 5 to ten minutes, checking frequently. Remove, cool, cut into eighths, and serve. Makes one large pizza.

Options: sprinkle with cheese, add minced chilies, olives, mushrooms, and/or artichoke hearts to sauce. Add chopped sage or mashed avocado to dough. Punch up the sauce with lemon juice, bay leaves, sage, parsley, cayenne, cinnamon and/or wine.

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