Steak, Mushroom And Gorgonzola Pizza

Ingredients

• London Broil Steak or Flank Steak: I have used both London Broil Steak and Flank Steak to make this pizza. A beef skirt will also work well as an option. Marinate the steak for at least 30 minutes before starting the pizza.
• Baby Portabella Mushrooms: Pictured above is a mixture of baby portabella mushrooms and a chef blend. When I went to the store that day, there were not as many baby bellas as I needed. Mushrooms tend to reduce in size considerably when cooked, so consider buying more mushrooms than you think you need.
• Gorgonzola: There are subtle differences between blue/green cheeses. I chose gorgonzola because I find it creamier and milder in "funk," for lack of a better term for the blue or green mold these cheeses have within them.
• Pizza dough (not shown): I am yet to master the art of making pizza dough, so I do cheat and purchase pizza dough from my local supermarket.
• Sundried Tomato Pesto (not shown): I went with a richer tangier sundried tomato pesto instead of pizza sauce. The pesto gives this pizza a fantastic amount of flavor and punch.
• Shredded Mozzarella: A small amount goes a long way in this pizza. It helps as a binder and lowers the amount of gorgonzola needed to make this pizza.

Step-by-Step Instructions

1. Season the meat. Let it marinate for at least 30 minutes to an hour. Then sear the meat to medium rare. Once seared, remove the meat from the pan and let it rest.

2. In the same pan, saute the onions.

3. Caramelize the onions. Remove the onions once caramelized and let rest. Option to add a small amount of balsamic glaze to the onions for added flavor.

4. In the same pan, add the mushrooms. The mushrooms will take the longest. The mushrooms will release a lot of water, allow them, and do not toss them as much. Once the water evaporates, keep a closer look, as the mushrooms could burn, but continue to cook them until they are tender.

5. Stack five to six basil leaves from largest to smallest. Roll the leaves into a tight roll like a cigar. Holding it firmly, slice the roll into thin ribbons. Set aside.

6. Roll out your pizza dough. You can use a rolling pin. If you want an alternative method, look at my Expert Tips for an alternative way to prepare the dough. Add the sundried tomato pesto to the dough and spread it over the pizza.

7. Option to add a small amount of shredded mozzarella before you add your toppings. I didn't use the mozzarella under my toppings, and although the pizza was delicious, it would have helped to have the mozzarella as a binder. Top the pizza with the steak, mushrooms, caramelized onions, and basil.

8. Crumble gorgonzola cheese over the pizza with shredded asiago cheese.

9. Once the pizza is baked, drizzle the pizza with balsamic glaze. Let the pizza rest before slicing and serving.

Expert Tips

• Spinning Dough: The flour is a lubricant because it helps the dough move on the table. Dust the table with flour. Gently pad the dough with the meaty part of the fingertips until the ball is spread into a thick disk. To spin the dough on the table, bring the hands together and gently spread your fingers to expand the dough and spin the dough all at the same time.
• Make a Thinner Pizza: If you are interested in a thin pizza, cut the dough in half. Use panko or cornmeal along with the flour when spinning the dough. The panko or cornmeal works as a grinder, making minor cuts to the dough, which allows the dough to spread outward. The cornmeal/panko also helps keep the dough thin, like forking a pie dough before you pre-bake it. If this method is not for you, skip the panko and cornmeal.
• Grill it: Especially the thin-crust pizza. Make sure any meat products, except for pepperoni, that the meats are partially cooked since the cooking will be faster than in the oven.

Frequently Asked Questions

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