As you may be able to tell from my lack of posts over the past couple of days, I’ve been pretty busy. But I’ve been busy with super exciting things. If you just want to hear about this incredible pizza though, skip down to the bottom.
I guess I should start at the beginning. On Friday morning I found out that I would be graduating with a 2:1 in psychology from the University of Bath. I honestly thought I would fail. I really didn’t like uni towards the end, and I was completely fed up.
I was having dreams that I was still doing my dissertation and had forgotten to hand it in, or I had an exam and forgotten to go. In all of the dreams I failed.
However, not only did I pass. I did well. What!?
I didn’t go out and celebrate as I was still staying at my sister’s house, waiting for her to have her baby. Good job I didn’t go out, on Saturday morning, my niece made her arrival. Six hours from start to finish, I couldn’t believe when she rang from the hospital and I could hear her crying in the background.
She’s so tiny and cute. I can’t remember my 2 year old nephew being so tiny. I just want cuddles all the time.
I was meant to be posting this pizza recipe on Sunday for #SundaySupper, but things got a little busy.
And so I’m gracing you with it today. You’re welcome.
Oh and also, it was my birthday on Monday, I turned 22. I’m so old.
I went for dinner and drinks with all my favourite people, and at the end of the meal they bought out a caterpillar cake. If you haven’t had one, they’re the best cakes ever. I have one every year of my life, and I didn’t think I was getting one this year. I almost cried when it came out. What a loser.
I had just put away a lot of wine, that may have played a part.
Oh right, so, the pizza? Well firstly it’s awesome. So quick, so tasty. I’m pretty sure I just revolutionised pizza.
It had a lovely hint of beer, without being over powering, just adding to the lovely savoury taste.
And did I mention the crunchy crispy crusts. Yum.
I have a new favourite pizza crust. Minimal kneading and minimal rising time.
So what did I top my new favourite pizza crust with?
Passata (my preference in tomato bases), buffalo mozzarella (the real stuff america, none of this mozzarella in sticks), sweetcorn, sweet red peppers and Greek feta.
Simple but oh so tasty.
So give it a go on your next pizza night.
You won’t be disappointed.
Quick Beer Pizza Crust Recipe
- 500g plain flour
- 460ml vegetarian beer
- 14g (2 packets) dry active yeast
- 1 tsp caster sugar
- Place yeast and sugar in 100ml of luke warm water in a small bowl. Stir and leave for 10 minutes until frothy.
- Mix together flour and salt in a large bowl.
- Pour in the beer and yeast mixture stir until combined. When mixture starts to get stiff use your hands. Dough will be very sticky.
- Cover the bowl with a damp tea towel and leave somewhere warm for half an hour until doubled in size.
- Tip dough out onto a well floured work surface and knock back. Flour your hands to help with the process.
- Divide into 4 mounds and work each one with extra flour until stretchy and workable.
- One at a time roll the mounds of dough out into a circle of around 8-10 inches (do this on baking parchment to make it easier to move them to baking trays).
- Top with pizza sauce and your choice of toppings.
- Bake on trays at 200C for 10-12 minutes until the crust is crispy and the cheese has browned.