Quick Beer-Crust Pizza

2 1/2 cups all purpose flour
1 1/2 cups semolina flour*
2 tsp instant yeast
1 tsp baking powder
1 1/2 tsp salt
2 Tbl olive oil
1 1/2 cups room temperature beer
*Substitute all purpose flour if you don't have semolina

Mix and knead together all of the dough ingredients--by hand, mixer or bread machine---until you've made a smooth, soft dough.

Cover the dough and allow it to rise for 30 minutes, or for up to 2 hours. (I set my bread machine to the dough setting).

Preheat the oven to 450. Divide the dough in half. Shape each half into a 10" to 12" round. Place the rounds on parchment lined pizza stone or baking sheet. For thin to medium crust, bake  immediately for 5 minutes. For thicker crust, let them rise for 30 to 60 minutes. Place in the oven and bake for 5 minutes. Remove from the oven, top as desired and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.

Slow Cooker Cranberry chicken

2 1/2 to 3 pounds chicken thighs and/or drumsticks, skinned
16 oz can whole cranberry sauce
2 Tbl dry onion soup mix
2 Tbl quick cooking tapioca
3 cups hot cooked rice

Place chicken pieces in a 3 1/2 or 4 quart slow cooker. In a small bowl, stir together cranberry sauce, dry soup and tapioca. Pour over chicken pieces.
Cover; cook on low heat for 3-4 hours. Serve chicken and sauce over hot cooked rice.
Makes 6 servings