One of my favorite recipes on Gingersnaps, a Grilled Steak & Gorgonzola Pizza, came about when I decided to take some of my favorite flavor combinations and throw them onto a pizza. It worked so well the first time that I thought: why not try it again? This time, I went for a Tex-Mex variety, laying the flavors of enchiladas over some dough. Mexican and Italian pair up, and I'm basically a fusion chef now. Okay, maybe not. Either way, the blackened flavor of the meat, the spice and slight sweetness of enchilada sauce, colorful veggies, and a drizzle of cool sour cream come together perfectly on top of a simple pizza crust.
I liked this pizza so much that I made it one night for dinner, then drove to the store the next day to buy more steak so I could make it again. So, if you're using 1/2 a bell pepper or only a portion of the corn, enchilada sauce, etc... why not just double it up and make two pizzas? You could substitute chicken for the steak, or go all veggie if you wanted, but those are just silly thoughts in our household, and I won't speak of it here. Just make sure you buy enough to not make a return grocery trip the very next day.
10 oz. strip steak
Marinade, see below (optional)
2 T. Olive oil
1/2 lb. pizza dough
Flour (and cornmeal if available), for work surface
Red enchilada sauce, approximately 1/3 cup
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 small onion, sliced thin
1/3 cup corn
1/3 cup black beans
1/2 cup sharp cheddar cheese
1/2 cup Monterrey Jack cheese
Olive oil, for brushing crust
1. If using marinade, mix ingredients marinate steak in refrigerator that morning.
2. Preheat oven to 425 degrees.
3. Roll pizza dough to a thin crust on a floured work surface (add cornmeal if you have it). Brush perimeter with olive oil, transfer to cookie sheet or pizza stone, and bake in oven until slightly golden, about 10 minutes.
4. While crust is baking, heat 2 T. olive oil in saute pan over medium-high heat. Add steak and cook 5 minutes on each side for medium-rare. Remove from heat, tent with foil, and allow to rest while making pizza.
5. In steak pan or new pan, saute peppers and onions until just slightly soft.
6. Remove crust from oven, add enchilada sauce, cheeses, and vegetables. Return to oven and bake until crust is golden brown and cheese is melted. Meanwhile, slice the steak.
7. Remove from oven, add sliced steak, and serve.
Southwest Steak Marinade
2 T. olive oil
2 T. Worcestershire sauce
2 T. chipotles in adobo sauce
1 T. Dijon mustard
1 T. minced garlic