In a large mixing bowl, combine the ingredients for the dough. Mix until you can begin to knead the dough. Knead until the dough does not easily tear.<\/p>\n
Cover and leave the dough to rest for 30 minutes. Preheat oven to 450\u00b0F.<\/p>\n
Place the tomatoes in a bowl and marinate in the balsamic vinegar. Set aside.<\/p>\n
Once the dough has rested, cut it into quarters. Form each piece into a ball and roll each out, using a little more flour if needed, to about \u00b9\u20448-inch thick.<\/p>\n
Put the dough rounds on oiled baking sheets with 2 pizzas per sheet. Divide toppings into four portions each.<\/p>\n
Cover each pizza with oil, salt, pepper, and minced garlic. Add the mozzarella and the marinated tomato slices. Add the crumbled goat cheese, then drizzle honey generously over each pizza.<\/p>\n
Bake until crust is golden brown and crispy, about 10 to 15 minutes. Let cool a few minutes before serving.<\/p>\n
Pizza with Bacon & Sour Cream Topping<\/strong><\/p>\n Follow the previous directions for making the dough.<\/p>\n In a small bowl, combine the bacon and the sour cream or yogurt. Stir in the pepper and lemon zest.<\/p>\n Dilute the sauce with a few drops of water, if needed. In a skillet over medium-low heat, heat the oil and saut\u00e9 the red onion until golden.<\/p>\n You can add some bacon grease to the skillet if you like.<\/p>\n Roll out the dough according to the previous directions.<\/p>\n Spread some of the sauce over each dough round. Top with saut\u00e9ed red onion and chopped green onion.<\/p>\n Bake until crust is golden brown and crispy, about 10 to 15 minutes. Let cool a few minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Depending on which toppings you use, pairing this pizza with different beers will make all the flavors shine. The sweetness of the honey and tomatoes would work nicely with everything from a crisp pilsner all the way to a hoppy IPA. If you go with the bacon topping, you could pair a hoppy red or go with an IPA to cut through the fattiness of the bacon and sour cream.<\/p>\n","protected":false},"author":3,"featured_media":14347,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[539],"recipe_difficulty":[543],"recipe_seasonality":[610],"recipe_beer_style":[2315],"class_list":["post-14329","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-entree","recipe_difficulty-easy","recipe_seasonality-year-round","recipe_beer_style-hefeweizen-2"],"acf":[],"yoast_head":"\n