Triple Orange Romaine Pizza

• Triple Orange Pizza Dough
• 1 packet yeast
• 1/4 cup water @ 90f
• 1 tablespoon honey
• 2 1/2 cups AP Flour
• 1/2 cup Whole Wheat Flour
• 1/2 cup Bell's Oberon or other citrus-y beer
• 1 tablespoon Fustini's Blood Orange Olive Oil
• 1 zest from orange
• Romaine Pizza Topping
• 1 tablespoon Olive oil
• 2 cloves of garlic minced
• 1/4 cup onion, minced
• 28 ounces whole tomatoes, slice in 1/4 slabs, juices reserved
• 1 tablespoon fresh oregano, chopped fine
• 1 tablespoon fresh rosemary, chopped fine
• 1 red bell pepper, sliced into rings 1/4" thick
• 1 yellow bell pepper, sliced into rings 1/4" thick
• 8 cups romaine, sliced into 3/8" shreds
• 3 tablespoons olive oil
• Sherry Vinegar

1. Combine yeast, water and honey in small bowl, set aside to proofrnCombine flour, beer, oil, zest in stand mixer w/ dough hook, add the yeast mixturernMix until smooth and elastic. Cover bowl, allow to rise until double in size 1 to 3 hours.
2. Heat over to 400f, place rack on lowest settingrnDivide dough in half, roll out / toss and place on pizza stone or baking sheetrnBake 10 - 12 minutes until firm, but not quite toasty
3. Add 1 Tablespoon of olive oil to a pan saute onions and garlic until translucent. Add tomatoes, with juice, oregano and rosemary. Simmer for 20 - 30 minutes
4. Slice peppers, grill or roast until tender.rnToss, romaine in 3 tablespoons of olive oil
5. Final AssemblyrnPlace about half of the tomato slices on the partially cooked pizza dough, but do not add any of the excess sauce. Add a layer of roasted peppers. Pile half of the romaine on top.rnReturn to the 400F oven for 5 - 7 minutes, romaine will be tenderrnDrizzle with sherry vinegar before serving

triple, yeast, water , honey, flour, whole wheat flour, bells oberon, olive oil, zest from orange, olive oil, garlic, onion, tomatoes, fresh oregano, fresh rosemary, red bell pepper, yellow bell pepper, romaine, olive oil, sherry vinegar

Taken from food52.com/recipes/32969-triple-orange-romaine-pizza (may not work)