This pizza contains beer.
If you are planning drinks with friends then this is an ideal snack as it takes only minutes to make. It is also perfect for a weeknight dinner or a lazy weekend lunch. The fact that the dough contains beer is an added bonus 🙂
This pizza uses ingredients that you probably have in your pantry but if not you can simply substitute something else. No pinenuts? Add sweetcorn kernels. Hate tuna? Use cooked shredded chicken instead.
You may have noticed that I use basil pesto from a jar relatively often – it is something that I have started keeping in my fridge and I am consistently amazed at how versatile it is. Of course if you make your own pesto then I’m sure it will taste better, but the stuff out of the jar is so convenient.
This pizza will serve 2 for dinner or 4 as a snack. My pizza pan is 30cm/12 inches round and this recipe makes a nice thin base at that size.
I adapted the recipe for the dough from one I found in a free booklet from Leggos.
Ingredients – serves 2-4:
2 cups plain (all purpose) flour
- 1/2 teaspoon table salt
- 3 tbsp olive oil (it doesn’t need to be extra virgin)
- 1 egg, lightly beaten
- approx 1/2 cup light-coloured beer (such as a lager or pilsner)
- 2 tbsp basil pesto
- 225g/8 oz canned tuna in spring water, drained & flaked (I use pole & line caught tuna)
- 1/4 cup pinenuts
- 1/4 cup cheese, grated (such as cheddar or mozzarella)
- 2 tbsp parmesan cheese, finely grated, plus a little extra to serve
- fresh basil leaves, optional, to serve
- Heat your oven to 200C/180C fan forced/390F and lightly grease your pizza pan.
- Put the flour and salt into a medium bowl and stir to mix.
- Add the oil, egg and beer to the flour and then use a flat-bladed knife to mix until the dough starts to come together. If the mixture is a little dry, add a few more drops of beer gradually until you can bring the dough together with your hands.
- Knead the dough for a few seconds until smooth but do not knead too much.
- Use your hands to form the dough into a circle and then spread over your pizza pan to form the base.
- Spread the basil pesto over the pizza base, then scatter over the tuna and pinenuts.
- Sprinkle both types of the grated cheese evenly over the other toppings.
- Cook for 22-25 minutes or until the base is golden around the edges.
- Remove from the oven and place on your serving plate. Scatter over the extra parmesan cheese and fresh basil leaves, if using.
Serve and enjoy!