Everyone loves pizza, when most people go out for pizza it's the standard, sauce, and toppings. I don't like standard I like,what can I throw on top of this pizza that's gonna make it crazy different, but crazy good. I love steak, and everything that goes with it, so this pizza was then born.
Pizza Crust
3 1/2 cups bread flour
1 tbs honey
1 envelope instant dry yeast
1 1/2 cups warm water 110 to 120 degrees
3 tbs olive oil
1/2 tsp Kosher Salt
Combine the bread flour, honey, yeast and kosher salt in the bowl of a stand mixer and combine. If you have a dough hook attachment, now is the time to use it. While the mixer is running, slowly add the water and 2 tablespoons of the olive oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm, calm area to let it double in size, about 1 hour. ( Which in my house, is somewhere far away from the dogs) When the dough has doubled in size, turn it onto a floured counter and form into a round pizza crust. When done, cover it with a clean kitchen towel and let them rest for 10 minutes. Now your pizza is ready for toppings. While the dough is rising and resting, get everything ready to load up the pizza. For the filet and blu cheese pizza, I use a 14 oz Filet Mignon, blu cheese crumbles, a red onion and mushroom sauté, and white cheddar.
1 large red onion
8 oz sliced mushrooms
4 cloves chopped garlic
Salt
Pepper
Olive oil
I love onions. I really love caramelized onions, it brings out the sweetness, which I love for this pizza. Slice the onion really thin and add to a hot skillet with the garlic and olive oil. Low and slow so the onions don't burn, cook the heck out of these things on med low heat. It's not the quickest process, but you have time since the dough is rising.
Just when you think they start to look done, add the mushrooms and a dash of salt and pepper. Sauté for another 5 to 8 minutes.
Now for the steak, we like ours rare, so in order for it to not overcook in the oven I seared this huge filet on an iron grill skillet to get a char on the outside. Take it off, and let it rest for 5 or so minutes. I chose a filet for the tenderness, so you wouldn't be taking a bite of pizza and one bite of a slice of steak would pull off all the toppings. After resting to keep in the juices, I sliced the steak as thing as Anthony's Henkel kitchen knife would allow! I love his knife set :)
Assembly line.
Top the crust with a handful of blu cheese, scattered all the way across. Then top with the onions and mushrooms, and a few more blu cheese crumbles after that to top it off.
It's gonna look something like that. Then pop it in a 350 degree oven for about 15 minutes. Yes I know, the steaks not on there yet, remember we like our steak rare around here, med rare at the most. Take the pizza back out of the oven and top with the sliced steak and the rest of the blu cheese, I also added a handful of Cabot Vermont White Cheddar to tie it all together, pop it in the oven for another 10 minutes to combine it all together. When the pizza is crisp and melted, take it out. We are not finished yet, it looked a little bare, with no color. So I added a handful of fresh arugula on top and a horseradish cream...it's super easy to make, plus the little bite it gives to pizza works perfect with the sweet onions, and the tangy blu cheese.
Horseradish Cream
1/2 cup mayo
2 tbs horseradish
1 tsp Lea and Perrins Worcestershire
Salt
Pepper
Whisk all ingredients until combined.
There you have it. Anthony was skeptical of my idea and worried putting a filet on pizza, would ruin the steak. Much to my enjoyment it was delicious, and he devoured 2 large slices, leaving no room for dessert. Everything you would want on a steak, except on a buttery crisp pizza, how could it have went wrong? You will never want boring ole pizza again. Look out pepperoni, there's a new topping in town.
