I've mentioned this before, but we love to make our own pizza. We are always on the lookout for new toppings and sauces to try. While reading through Pink Parsley last month, I came across this recipe. I have had steak on a flatbread/pizza before at a restaurant and it was absolutely amazing, so this recipe caught my eye. Anything that combines steak, goat cheese, and balsamic has got to be good! And let me tell you, it did NOT disappoint! It was one of the best pizzas I have had in a while, actually.
1/2 cup Roasted Red Peppers, patted dry and coarsely chopped (I charred 1 red bell pepper and removed the skin)
Salt and Pepper
1 Garlic Clove, minced
2-3 Basil Leaves, torn
3/4 cup Shredded Mozzarella Cheese
1/2 cup Steak, thinly sliced (I used 1 6oz beef tenderloin filet)
1/2 cup Goat Cheese, crumbled
1/2 cup Balsamic Vinegar
Preheat the oven and a pizza stone to 500 degrees for at least 30 minutes. In a food processor, puree the roasted red peppers, garlic, and basil. Season to taste with salt and pepper. Sprinkle a pizza peel with cornmeal or flour and stretch out the dough into about a 12-inch circle. Brush the outer ring of the dough with olive oil and spread the roasted pepper puree over the dough. Sprinkle the top with mozzarella cheese. Scatter the steak over the cheese and then top with the goat cheese crumbles. Transfer the pizza to the preheated pizza stone and cook for about 10 minutes, or until the crust is browned and the cheese is bubbly. (Alternatively, turn on the broiler and broil the pizza for about 5 minutes, keeping a close eye on it so that it doesn't burn). Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil. Continue to boil until it is thick and syrupy and reduces to about a few tablespoons. Allow the pizza to cool, then drizzle the vinegar over the top. *A little vinegar goes a long way, so you may not use it all. Slice and serve.