Saturday, October 9, 2010
A few months ago, I splurged on a small package of New York strip bison steaks thinking someday very soon I’d make Jesse a nice dinner when we had a night on our own. That someday just now arrived and when I opened the package I found a bonus! Inside were three steaks instead of two.
I suppose I could have called a friend for dinner, but instead selfishly saved the extra piece for pizza. What my friends don’t know won’t hurt them, right?
Steak & Onion Pizza with Cheddar Cheese and Garlic Cream Sauce Printer Version
This pizza is so worth the splurge.
1 recipe pizza dough, below
1 recipe garlic cream sauce, below
1 New York Strip Steak or other steak of choice
1 1/2 cups shredded mozzarella
1/2 cup shredded sharp cheddar
1/2 to 2/3 cup very thinly sliced red onion
1/3 cup freshly grated Parmesan
Salt & Pepper
Olive oil for brushing and drizzling
1. Place a square pizza stone on one side of the grill and preheat on high. Brush the steak with a little oil and season with salt and pepper. Grill the steak to rare. Set aside to cool for a few minutes leaving the grill on. Slice any fat off the steak and slice into thin bite size pieces.
2. Cut out a piece of parchment paper the size of your pizza stone. Place it on a cookie sheet. Divide pizza dough in half and set the other aside for another pizza. Roll out dough and brush with olive oil. Move the dough to the parchment.
3. Spread a layer of garlic cream sauce onto the dough. Top with mozzarella, cheddar, lots of onion slivers, steak and Parmesan. Season with salt & pepper and drizzle top with a little olive oil.
4. Slide the pizza with parchment onto the baking stone. Cook for 5 to 8 minutes until the top is bubbly and the bottom crust is deeply browned.
1 cup lukewarm water
2 1/4 teaspoons dry active yeast
1 teaspoon honey or sugar
3 cups unbleached all-purpose flour or bread flour
1 tablespoon olive oil
1 teaspoon salt
1. In a stand mixer bowl add the water, yeast, and honey or sugar and let sit for 5 minutes until foamy. Add the flour, olive oil, and salt and mix with the dough hook until well kneaded. If you use bread flour you’ll need to drizzle in a little more water until the dough forms a ball.
2. Olive oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for at least an hour before using.
Notes: I use part whole wheat flour in my pizza dough sometimes, when doing this add a little extra water if needed until the dough is lightly tacky.
Garlic Cream Sauce
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 clove of garlic
1/2 cup heavy cream
1/8 teaspoon coarse sea salt
1/8 teaspoon fresh cracked pepper
1/4 cup Parmesan Reggiano
1. In a saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Turn the heat to medium low and add the rest of the ingredients, but add the cheese last so it doesn’t hit the hot pan and seize up. Stir constantly until it coats the back of a spoon. Turn off the heat and move the sauce to a bowl.
3. Sauce will thicken quite a bit as it cools.
Recipes and pictures by Laura Flowers.