Last week, when I wrote about sharing more recipes using leftovers, I had no idea I was going to get to eat some yummy steak pizza this weekend! Paul cooked steaks on Friday night, while I sauteed mushrooms and made a salad. I love Paul’s steaks: they’re simple but so delicious, rubbed with olive oil, seasoned with salt, black pepper, and thyme, and cooked in a lot of butter and olive oil in the pan. If you find yourself with one leftover steak but two or three people to feed, a pizza is a great way to go. Nothing stretches leftovers like a big ol’ piece of bread. Plus, you can put all sorts of colorful veggies and cheese on there; make it beautiful and it will be good.
The dough I love best is from Rose Levy Beranbaum’s The Bread Bible. Anyone with an interest in making authentic breads from scratch should check out this book. It’s the best I’ve ever read. Her pizza dough is light, airy, and ethereal. It’s what I always dreamed of making at home instead of the dry, ultra-bready, too-chewy crusts I thought I was doomed to before I got her book. But her dough is way, way different from other dough recipes, so at first you might be like, “Huh?” You don’t knead the dough at all, and it’s very oily and wet. You will not be able to toss this dough to impress your girlfriend or your girlfriend’s kid; just shelve that dream right now. But you will impress them with a truly delicious crust. Resist the temptation to add extra flour, because the low flour content is what makes it so light and good. Also, her dough makes one small pizza, so this time I made two separate dough balls (which takes all of two minutes) and shaped them together onto the pizza pan for one 13″ pizza (I had to let it bake longer than the recipe’s directions).
If we’d had some leftover potatoes from our steak dinner, they SURE would’ve made it onto this pizza. Only some sauteed mushrooms and blue cheese crumbles remained, so they found a spot to nestle into the crust. We added some caramelized onions for a sweet note, some sliced fresh cherry tomatoes, and some monterey jack to round out the cheesiness. Get creative! It’s the best way to do leftovuhs.
- dough for one 12"- to 13" pizza, parbaked at 475 for 6 minutes, or one prepared pizza crust (I use this recipe)
- 1 large onion, sliced thin
- 2 Tablespoons olive oil, divided
- salt and pepper to taste
- pinch sugar
- 8 oz. thinly sliced mushrooms
- 2 teaspoons Worcestershire sauce
- 10 ounces leftover grilled steak, sliced thinly across the grain
- 1 cup shredded monterey jack cheese
- 12 cherry tomatoes (or two regular tomatoes), thinly sliced and drained on paper towels (I used red and yellow tomatoes)
- ¼ cup blue cheese crumbles
- Preheat oven to 475.
- Heat a medium cast-iron or other heavy skillet over medium-high heat. Add the olive oil and the onion, and saute for about 4 minutes, until the onion starts to soften. Season with salt and pepper, add a pinch of sugar, and reduce the heat to medium. Stir and cook for 10 to 15 minutes, until the onions are very soft and golden brown. Remove to a bowl and set aside.
- To the same skillet, add another Tablespoon of oil and heat over medium-high heat. Add the mushrooms and saute for about 5 minutes, until they become soft and start to give off their liquid (don't worry if they get extra-dry in the first few minutes of sauteeing; they'll become juicy very soon). Season with salt and pepper and the Worcestershire sauce, and continue stirring until the mushrooms are soft and brown and the liquid is evaporated, about 5 more minutes. Set aside.
- Meanwhile, cover the steak in a small dish and set it in the preheating oven to warm up. Set aside.
- When the oven is hot and the crust is parbaked, assemble your pizza: Scatter ½ the monterey jack on the naked crust, then top with the onions and mushrooms. Top that with the steak, evenly distributed, the tomatoes, the rest of the monterey jack, and finally the blue cheese; make sure the blue cheese is evenly distributed. Return to the oven for 5 to 10 minutes, until the crust is cooked through and the topping are brown and melty and you just can't wait any longer.