INGREDIENTS

INSTRUCTIONS

THE TOPPING
THE BEER DOUGH
Heat the oil in a large skillet or stockpot over medium heat. Add the
onions and a generous seasoning of salt and pepper. Toss to coat
well, then cover the pan. Cook, tossing occasionally, until the
onions are very soft and are caramel brown all over. After the first
10 minutes or so of cooking, you will have to lower the heat to
prevent sticking. The onions need to be cooked slowly over low heat
in order to caramelize properly; this will take about 45 minutes. By
cooking them covered, you can use less oil to achieve this. Remove
the cover from the pan, then add the walnuts. Cook 5 minutes, tossing
frequently. Remove the onions from the heat and let cool.
To make the crust, preheat the oven to 450 degrees. Combine the flour,
baking powder, and salt in a large bowl and mix thoroughly. Pour in
the beer and mix well. The dough will be sticky. Spread a handful of
flour on your work surface and dump the dough onto it. Toss the dough
around to coat it with the flour and prevent it from sticking. Knead
it 2 or 3 times to make it pliable. Shape the dough into a ball, then
divide it in two.
Grease 2 baking sheets. Use a rolling pin to roll each ball into an
11 or 12inch circle. Spread half the onion mixture onto each pizza.
Sprinkle the crumbled goat cheese all over each pizza. I like to cook
one pizza at a time, but you can cook the pizzas on 2 different oven
racks and alternate them halfway through the cooking. Bake 12 to 15
minutes, or until golden brown on top or underneath.
Yield: Two 12 inch pizzas
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