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Combine yeast, water and honey in small bowl, set aside. Combine flour, beer, oil, and zest in a mixer with a dough hook, or bread machine, and add the yeast mixture. Mix until smooth and elastic. Cover bowl and allow to rise 1 to 3 hours. Heat oven to 400°F and place an oven rack on the lowest setting. Divide dough in half; roll out on pizza stone or baking sheet, and bake 10 to 12 minutes until firm, but not quite toasty.
Slice tomatoes in ¼” slices, reserving all of the juice. Add the olive oil to a pan, sauté garlic and onion until translucent. Add tomatoes, with the juice, oregano and rosemary. Simmer on low for 20 to 30 minutes.
Grill or roast peppers until tender. Toss the Romaine with the olive oil to lightly coat. On each partially cooked pizza dough, place half of the sliced tomatoes, do not add any excess sauce. Add a layer of roasted peppers, and then pile high with the romaine. Return to 400°F oven for 5 to7 minutes, romaine will be tender.
Drizzle with Fustini’s Sherry Reserva Vinegar.
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