Tear the seared steak into shreds, making it easy to bite into on each slice of pizza.Season every layer! Cook the steak slices on high heat, just until they have a few spots of brown.You could read a magazine page through this whisper-thin slice of steak.Adjust the flavors of the steak sauce to suit your taste, and thin with a bit of water if it seems too thick.
Parboil the potato just until it can be pierced with the tip of a knife.When the onions are soft enough to separate easily, drizzle them with a tablespoon of balsamic and roast another 10 minutes.Drizzle the onion slices with olive oil, season and roast at 350° F for about 30 minutes.Except, of course, for the belly bloat or the outrageous steakhouse price. The Yukon gold potatoes were soft and creamy, and the accent of bleu cheese reminded me of a real steakhouse dinner. The result was just right, with enough meat to satisfy but not so much to overwhelm. Blame my camera! This super thin shaved steak is perfect for this pizza, but I only used half of it. I promise, this is a Yukon gold potato, not pickle slices. An echo of balsamic in the sauce helps tie the pizza flavors together. The balsamic drizzle complements the funk of the bleu cheese. I used mozzarella on the base, but Monterey jack or any other mild, neutral cheese would be a good choice as well. Or follow my lead and use half a package of shaved steak-the kind you’d cook up for a Philly cheesesteak. If you have leftover steak, slice it really thin for this pizza. A typical red sauce wouldn’t do, but I found a few things in the door of the fridge and whipped up an easy steak sauce that was tangy, spicy and just slightly sweet.Ī thin crust is right for this pizza and lets the steak and Yukon gold potatoes take center stage. I knew that balsamic roasted onions belonged on this meat and potato pie, and definitely a touch of bleu cheese, but I needed a minute to figure out the sauce. My goal with this pizza was to recreate the experience of dining at a classic steakhouse, but without the heavy, overstuffed feeling that always seems to follow a glorious meal of steak and potatoes. Even I was surprised to see how easily Buffalo wings, oysters Rockefeller or jambalaya can be transformed into a perfect, tasty slice. Just about any meal can be transformed into a pizza, and if you have any doubt, peek at my Pizza Party page to see some of the other fun combinations we’ve enjoyed over the past couple of years. But I really enjoy bringing unexpected toppings to a pizza-to shake up the pizza, yes, but also to enjoy other favorite food combinations in a new way. At our house, we have our share of classic, pepperoni-and-cheese style pizzas.
0 kommentar(er)
