Thin-Crust Skillet Pizza
Oven Roasted Tomato Sauce:
Preheat oven to 450 degrees F. Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar. Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened. Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky. Stir in basil.
This makes more sauce than you'll need for pizzas. Use leftovers as a light pasta sauce.
Combine flour, baking powder, sugar and salt in food processor. Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minutes. Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.
Divide dough in half. Roll each half into a very thin 9-inch round. Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking. Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes.
Flip dough and top with tomato sauce and half of cheese mixture.
Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes. You can put the pizza under the broiler if you prefer.