Anytime I’ve been asked what my favorite food is, the answer is always pizza. A meal I’d eat for the rest of my life? Pizza. Food that I would give up alcohol for? Pizza. I shouldn’t have to tell you what I had for my birthday this year. I’m even wearing pizza socks as I write this. (Seriously)

Now, I promise you don’t need to be this into pizza to make this recipe, but you will start to fall in love with it by the time you pull it out of the oven.

My go-to pizza dough recipe (and this should be no surprise to anyone who knows me) is infused with beer. It gives the pizza crust a warm, yeasty smell and a soft, fluffy texture. Plus, you get to customize the pizza with your favorite beers. I find myself leaning towards lighter beers, like Boulevard Unfiltered Wheat or KC Bier Co’s Hefeweizen, but you can try a stout or an IPA for a different taste.

Once you’ve started the pizza dough, it needs to rise overnight, which gives you just enough time to come up with your toppings. I like to choose ingredients inspired by the season, like this pea and prosciutto pizza. The recipe below is perfect for 2-4 people, and I usually double it when cooking for a crowd. But if we’re being honest, I’ve totally eaten one all by myself.

Pea Prosciutto Pizza with Beer Crust

Beer Pizza Dough

2 ¼ cups flour

¼ teaspoon fast-rising active yeast

1 teaspoon salt

¾ cup beer

½ cup room temperature water

Toppings

4 tablespoons olive oil (divided)

3 tablespoons flour

2 garlic cloves, minced

¾ cup milk

¼ cup water

Salt and pepper, to taste

Peas (fresh or frozen)

Prosciutto

2 cup parmesan, shredded (divided)

Combine dough ingredients until combined and looking like a shaggy ball of dough. Place in a large bowl and cover with plastic wrap. Let rise overnight at room temperature, at least 12 hours.

Preheat oven to 500ºF and prepare sheet pan with parchment paper (or pizza stone if you have one.)

Pour your pizza dough onto a floured surface and stretch until it reaches your desired shape and transfer to sheet pan. Spread 2 tablespoons olive oil on pizza dough.

To prepare cream sauce, heat remaining olive oil over medium heat in small pan. Add flour and garlic, stirring constantly, until golden brown. Slowly whisk in milk and water. Cook for 2-4 minutes, stirring frequently, until thickened. Remove from heat and season to taste.

Top pizza with cream sauce and 1 cup parmesan. Bake in oven for 9 minutes. Remove pizza and add peas and remaining parmesan. Bake for another 8-10 minutes, or until crust is golden brown.

Remove from oven and top with prosciutto. Enjoy!

Beer Crust Pizza Recipe