3 cups unbleached flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1 (12ounce) can or bottle beer (beer such as Budweiser is fine)
Oil for greasing
1 1/2 cups ( 8 ounces) crumbled soft goat cheese (such as Montrachet)
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 12 inch 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.