A classic Caprese Pizza topped with tomatoes, mozzarella, and fresh basil. Use homemade garlic-herb "beer bread" crust or any other type of pizza dough you like.
Stir flour, oregano, yeast, garlic powder, salt, and onion powder in a large bowl.
Pour in beer and grapeseed oil and mix until uniform dough forms. (It's better for the dough to be slightly sticky than dry.)
Cover the dough and let it rest on the countertop 2 hours, or until doubled in size.
Once doubled in size, transfer the dough to a floured surface and divide into two equal pieces. Use the dough immediately, or wrap and refrigerate for up to 3 days or freeze for up to 3 months.
Preheat the oven to 450 degrees Fahrenheit with the pizza stone inside, if using.
Roll out one portion of pizza dough on a floured work surface to a 12-inch diameter.
Once the oven is preheated, remove the pizza stone and lay the pizza dough on top. (If you don't have a pizza stone, use a baking sheet instead.)
Spread tomato sauce evenly on the dough, leaving a half-inch of space around the edges for the crust. Arrange tomatoes and mozzarella slices on top of the tomato sauce and transfer the pizza to the oven. Bake 15 minutes, or until the cheese is melted and golden brown.
Remove the pizza from the oven and spread fresh basil on top. Cut into pieces and serve with crushed red pepper if desired.
Garlic Herb Pizza Dough recipe makes 1 pound of pizza dough, which is enough for two 12-inch pizzas. To substitute, use 1/2 pound of your favorite pizza dough or a store-bought 12-inch pizza crust instead.
Use any mix of regular, heirloom, and/or cherry tomatoes.
Store leftover pizza in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
Pizza crust recipe adapted from Half Baked Harvest Super Simple Cookbook.
This recipe originally appeared on GratefulGrazer.com.