Monday, June 9, 2014

steakhouse pizza... 1 hour and 45 minutes (including dough rising)

the goods:

pizza dough:
1 scant teaspoon active dry yeast
3/4 cup warm water
2 cups all purpose flour
3/4 teaspoon kosher salt
3 tablespoons olive oil

1 skirt steak or flank steak
1 red onion, halved and thinly sliced
1 tablespoon olive oil
4 tablespoons balsamic vinegar
2 cups marinara sauce
12 ounces fresh mozzarella cheese, thinly sliced
steak sauce to taste
shaved Parmesan cheese

Make pizza dough: Combine the yeast and warm water in a small bowl or glass measuring cup and allow to sit for 10 minutes. Add the flour to the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the salt. Turn the mixer on low, then slowly pour in the olive oil. Finally, pour in the yeast/water mixture. Stop mixing when everything comes together. Transfer to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise 1 hour.

Meanwhile, season the steak with salt and pepper. Grill both sides over medium heat until medium rare, about 2 minutes per side. Remove from heat ans set aside. In a medium skillet over medium heat, saute red onion sliced in 1 tablespoon olive oil and 2 tablespoons balsamic vinegar until soft, about 10 minutes. Mix the marinara sauce with remaining 2 tablespoon balsamic vinegar.
Preheat oven to 500 degrees and arrange rack in the very bottom position. Roll out the pizza dough into a large oval and place it on a rimmed baking sheet. Spread the sauce all over the dough. Arrange the onion slices on top. Lay mozzarella slices over the onions, then place the pan in the oven on the lower rack. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and hot. While the pizza is baking, slice the grilled steak very thin against the grain. Pull the pizza from the oven and immediately lay the steak slices over the top. Transfer pizza to a cutting board, drizzle with steak sauce and sprinkle with Parmesan shavings.

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