Meatloaf Pizza with Stout Beer Crust
Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm beer; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Ingredients
Stout Beer Crust:
- 1-1/2 to 2 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2/3 cup very warm stout beer (120° to 130°F)*
Toppings:
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 1 to 1-1/2 cups crumbled leftover meatloaf
- 1/2 cup minced onions
- 2 cups shredded cheddar cheese
Method
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm beer; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Stir ketchup and barbecue sauce together; brush over dough.
Top with crumbled meatloaf, onions and cheese.
Bake on lowest rack for 14 to 17 minutes, until cheese is bubbly and crust is lightly browned.
