We are very excited Doodles won their contest so here is another recipe from the magazine. This time I'll let you go buy Cook's Country or at very least, join online. I made this as an appetizer for last weekend's dinner party and it was very successful. It does take some pre-prep but then it goes together quickly.
The whole trick to this is instead of making a normal pizza dough with yeast you make a dough with beer. Because you don't need it to rise you can roll it out and slap it in the skillet. I wanted to have them ready to go so I rolled them out and slapped them between two pieces of waxed paper and slapped them in the refrigerator. I love slapping things.
When it came time to fix them I oiled my non-stick pan and cooked the first side. When it's nice and crispy flip it over, load on the toppings and cover until the bottom is crisp and the chees is melty. This is all similar to the pizza on the grill, another America Test Kitchen recipe, that is fun, but a lot more work. I cut them into bit sized pieces and served them hot. Six adults when through three nine-inch pizzas quickly and if I didn't already have dinner cooked I might have made more.
Photo editor's note: Before I slid the last pizza out on the cutting board, plastic; I set down the pan to take a snap. When I lifted the pan, the cutting board came with it. Glad this was my last pizza. Just a little calamity in the kitchen, when it all cooled it was easy to scrap the melted plastic off the skillet bottom but the board, not so lucky. I was happy to see it bore the little recycle triangle so at least it could be made into something else.