Wednesday, November 16, 2011

steak pizza with peppers and onions... 35 minutes

the goods:

1 pound pizza dough, thawed if frozen (I used whole wheat)
5 teaspoons extra-virgin olive oil
10 ounces sirloin steak
1 medium red onion, thinly sliced
2 bell peppers (1 red, 1 yellow), thinly sliced
4 ounces Monterey Jack cheese, shredded

Preheat oven to 500 degrees. On a lightly floured work surface, roll out dough into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Bake until crust is puffed and golden brown, about 12 minutes, piercing large air bubbles with a knife if necessary halfway through.
Meanwhile, pat steak fry and season with salt and pepper. In a large cast-iron skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
Thinly slice steak against the grain. Top crust with steak, vegetables, and cheese. Bake pizza just until cheese is melted, 3 minutes.

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