Thursday, October 13, 2011

Vegan MoFo: Agave Beer Pizza Crust

On Tuesday, I wrote about our and pizza, beer and wings night, but I didn't show the pizza.  Here it is! We often make our own pizza, and about half the time, we use this crust. I love the soft, bready-like texture, the quick, easy recipe, and the slightly sweet, yeasty flavor. We love making our own pizza, because it's economical, fun and each get make it just the way we like it.

For this pizza, I doused the crust in sauce, then I chopped up a few handfuls of spinach very thinly, topped that with some chopped Morningstar Farms/Gardein chick'n strips, finely sliced frozen artichoke hearts, thinly sliced kalamata olives and tons of Monterrey Jack flavored Follow Your Heart.

Before I covered it in FYH.

          Agave Wheat Pizza Crust
        Christina Terriquez
 In my hometown, there’s a local pizza chain that’s famous for their crusts. The standard crusts are wheat, semi-thick, bready and lightly sweetened with honey. Each pizza even comes with a small side of honey so that you can dip your crust and eat it for dessert. We didn’t go to that pizza chain often, but the crusts left a huge impression on me. This recipe is my answer to that crust. It’s soft, bready, and very flavorful. 
 1 1/2 cups organic whole wheat flour    
1 1/2 cups organic unbleached flour    
         1/4 teaspoon unrefined sea salt   
3 teaspoons baking powder     
1 tablespoon organic extra virgin olive oil,     
1 tablespoon organic agave nectar     
11 ounces your favorite beer, pale ale, hefewizen or light  lagers work well  
Preheat oven to 350° F.      
Sift dry ingredients together into a large bowl.  
In a small bowl, whisk together oil and agave nectar, then add beer and gently mix. Fold wet ingredients into dry ingredients and gently mix to incorporate. Batter will be slightly wet and sticky. Knead until dough comes together, adding more flour as needed.  
Cover two baking sheets with unbleached parchment. Divide dough in two, and lightly flour. Using flour as needed, roll dough out into a round approximately 10–12 inches in diameter.  
Bake crusts for 10–15 minutes, or until crust is golden brown and done in the center. Top as desired and bake.  
Try dividing dough into thirds or fourths for personal pizzas.  
Use 2 cups whole wheat flour and 1 cup unbleached white for a heartier wheat flavor.              
Brush crust with olive oil prior to baking.  
The beer will flavor your crust quite a bit, so use a beer you enjoy drinking. Light to medium beers with heavy wheat or honey flavors work especially well here.  
         This crust is very bready, the texture is like a quick bread, not stretchy like regular pizza dough.

Finished product, covered in FYH.

What's your favorite pizza? Do you ever make your own crust?

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