Beer Crust Pizza

In a bowl mix all the ingredients together except beer. Mix well for a minute or two.

Heat the beer for a minute on low flame. Add beer to the flour mixture.

Knead well for 7-8 minutes.

Add oil. Knead for a minute or two.

Shape it into a ball and place it into a well oiled bowl.

Let it double in volume.

Meanwhile, prepare the Pizza sauce.

Blanch the tomatoes. Peel off the skin. Let it cool well. Make a purée without adding water.

Heat oil on moderate flame.

Add onion, ginger and garlic. Lower the flame. Keep stirring. Add the rest of the ingredients except cheese and water.

Cook on low flame. Add salt to taste. Now add water. Let it simmer on low flame for 5 minutes until the sauce is thick in consistency. Turn off the heat. Keep it aside.

Heat a heavy bottom pan. Add oil. Add the chopped ingredients. Lower the heat. Let it for a 2-3 minutes. Add minced chicken and salt to taste. Add 1 tbsp of Worcestershire sauce (optional). Cook well . Turn off the heat.

Now check the dough if it has doubled in volume. Punch down the dough. Knead for a minute or two. Cling wrap the dough. Refrigerate the dough for 2 hours.

Now Pre heat the oven at 180 degrees C. Divide the dough into into 4 equal portions.

Grease and dust a 6”tin. Take one portion. Shape it into a ball. Using a rolling pin shape the dough gently into a circle. Make few dents with your knuckles. Refrigerate it for 30 minutes.

Pre heat the oven at 180 degrees C. Place the prepared dough into the oven and bake for 8 minutes with the top and bottom rods on.

Take the tin out of the oven.Now first apply 1-2tbsps of tomatoketchup evenly.

Then spread 3 tbsp of pizza sauce. Now add 3-4 tbsp of chicken - mushroom topping. Add grated cheese on top. Drizzle 1-2 tbsp of olive oil. Add some freshly chopped spring onion.

Bake for 15-20 minutes.