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Beer-flavored pizza without yeast, on a crust

Beer-flavored pizza without yeast, on a crust

Main dishes

A beer-based pizza dough, without yeast, baked in a covered pan and then topped with ham, tuna, cheese, and olives: ready in one hour.

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Recipe from BoldLuis (Wikibooks), adapted by Recette de cuisine · · updated on

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This Spanish-style pizza doesn’t require yeast or an oven: beer does the job. Cooked in a pan with a lid, it can be topped with whatever you like.

Ingredients and directions

  • Prep time35 min
  • Cook time25 min
  • Resting30 min
  • Total1 hr 30 min
  • DifficultyEasy
  • Cooking methodbread
  • Low lactose

Ingredients

2 people

Dough

  • $0.30
  • $0.31
  • $0.09
  • $0.04

Decoration

  • $0.29
  • $0.08
  • $0.28
  • $0.15

Directions

  1. In a bowl, combine the flour, salt, and beer, and knead for about 5 minutes.
  2. Form a ball and let it rest for 30 minutes under a cloth.
  3. Roll out the dough into a circle and place it in a 26 cm diameter pan. Then, prick the surface all over with a fork.
  4. Turn the heat to medium and cover for 20 minutes.
  5. Turn the dough over and add the toppings: sliced cheese, tomato, ham, tuna, grated cheese, olives, and oregano. ≈ 10 min
  6. Set the burner to a slightly higher power setting, put the lid back on, and let it cook for 5 minutes.
  7. Serve immediately. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 200 to 250 grams of wheat flour
  • 115 to 125 ml of beer (depending on the amount of flour)
  • 10 g of olive oil (approximately 1 tablespoon)
  • 1 tablespoon of finely ground salt
  • grated cheese or in slices
  • dried oregano
  • 6 slices of cooked ham
  • 5 slices of melting cheese
  • 1 can of natural tuna
  • olive
  • tomato sauce or simply tomato

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