Beer Pizza Dough Ingredients:
2 T. olive oil
2 1/2 cups self-rising flour
½ cup parmesan or Romano cheese
2 mild Italian sausage links, chicken or pork, sliced into coins and cooked
5 figs, quartered
5 T. pomegranate or raspberry dressing
2 cups fresh spinach
3 basil leaves, chopped
1 cup shredded or shaved Fontina cheese
Prepare the pizza dough and cook it half-way: Position rack in center of oven and preheat to 400°F. Stir the beer and oil together, add the flour, and mix together until smooth and moist. Dump the dough into the center of a pizza pan that is greased with olive oil, & use the back of a large spoon, dipped in ice-water, to spread the dough evenly over the pan. Patch any holes that appear. Now, bake the empty crust–without any filling–for 10 minutes.
Assemble the pizza: Turn up the heat in the oven to 450°F. Spread the parmesan or Romano cheese evenly on the pizza dough, followed by the sausage coins and figs. In a bowl, dress the spinach and basil with the dressing, and then arrange prettily on the pizza. Cover with Fontina cheese. Bake for 12 minutes.