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very easy
Prep Time
5 mins
Cooking Time
30 mins
Total Time
1 h 10 m


2 ½ cups
all-purpose flour, divided (approx.)
625 mL
2 ¼ tsp
1 pkt quick rise instant yeast (8 g)
11 mL
1 tsp
5 mL
1 tsp
5 mL
1 cup
beer (lager or ale), at room temperature
250 mL


Step 1

In large bowl, stir 1 cup (250 mL) flour with yeast, salt and sugar. Pour in beer; mix well. Gradually stir in remaining flour until shaggy dough forms. Transfer to floured work surface and knead 5 min. or until smooth and elastic; add 1 tbsp (15 mL) flour at a time if dough is sticky. Transfer to greased bowl. Cover and let rise in draft-free spot 30 to 60 min., or until doubled in size.

Step 2

Divide dough into 4 portions. Lightly dust work surface and roll each portion into 7-in. (18-cm) rounds. Transfer to 2 greased baking sheets.

Step 3

Place dough rounds on grill preheated to medium-high. Cook 2 to 3 min. until bubbles start to form on top and bottom is well-marked. Flip and grill another 2 to 3 min. until bottom is well-marked. Transfer grilled crusts onto baking sheets. Reduce heat to medium-low. Off the grill, top crusts with desired garnishes then set back onto grill until heated through.


Garnish pizzas with your favourite toppings: cooked sausage or bacon, onions, pesto, sliced tomatoes, bocconcini, or a sweet-savoury combo of olive oil, fresh figs, torn prosciutto and fresh basil.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
1 g
63 g
3 g
3 g
9 g
590 mg
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