These little pizzas are a perfect addition to my ‘for two’ recipes. These are super simple, fresh and the about as close as I will ever get to a vegetarian meal.
Drain the tomatoes on a paper towel lined plate for 15 minutes.
Combine cheeses and basil in a bowl.
For the Dough:
Combine flour, baking powder, sugar, and salt in food processor.
With processor running, slowly add beer and and 1 tbs oil and process until dough pulls away from sides and forms a shaggy ball, about 1 minute.
Using floured hands, form dough into a tight ball and cover loosely with plastic wrap; let rest for 10 minutes.
On a lightly floured surface, divide dough in half. Roll out each half into a very thin 9″ round.
Heat 3 tbs oil in a large nonstick skillet over medium heat until just smoking.
Transfer 1 dough round to the skillet and cook, poking holes with a fork on any bubbles that form, until bottom is a deep golden brown and crisp, 3 – 4 minutes.
Flip dough and sprinkle with half the tomatoes and half the cheese mixture.
Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes.
Transfer pizza to cutting board. Wipe out pan and repeat with the remaining oil, dough, and toppings.