At our house, we have our share of classic, pepperoni-and-cheese style pizzas. But I really enjoy bringing unexpected toppings to a pizza—to shake up the pizza, yes, but also to enjoy other favorite food combinations in a new way. Just about any meal can be transformed into a pizza, and if you have any doubt, peek at my Pizza Party page to see some of the other fun combinations we’ve enjoyed over the past couple of years. Even I was surprised to see how easily Buffalo wings, oysters Rockefeller or jambalaya can be transformed into a perfect, tasty slice.
My goal with this pizza was to recreate the experience of dining at a classic steakhouse, but without the heavy, overstuffed feeling that always seems to follow a glorious meal of steak and potatoes. I knew that balsamic roasted onions belonged on this meat and potato pie, and definitely a touch of bleu cheese, but I needed a minute to figure out the sauce. A typical red sauce wouldn’t do, but I found a few things in the door of the fridge and whipped up an easy steak sauce that was tangy, spicy and just slightly sweet.
A thin crust is right for this pizza and lets the steak and Yukon gold potatoes take center stage. If you have leftover steak, slice it really thin for this pizza. Or follow my lead and use half a package of shaved steak—the kind you’d cook up for a Philly cheesesteak. I used mozzarella on the base, but Monterey jack or any other mild, neutral cheese would be a good choice as well.
The result was just right, with enough meat to satisfy but not so much to overwhelm. The Yukon gold potatoes were soft and creamy, and the accent of bleu cheese reminded me of a real steakhouse dinner. Except, of course, for the belly bloat or the outrageous steakhouse price.
1 ball sourdough pizza dough
3 Tbsp. homemade steak house (recipe below, or use your favorite)
1 cup shredded mozzarella
1/2 lb. thinly shaved steak
1 large Yukon gold potato, boiled until fork-tender and sliced thin
1 medium sweet onion, roasted and drizzled with 1 Tbsp. balsamic vinegar
2 oz. bleu cheese crumbles
2 Tbsp. natural ketchup
1 Tbsp. Worcestershire sauce
1 Tbsp. dark balsamic vinegar
1 Tbsp. tomato paste
1 tsp. hot sauce (any kind you like)
1/2 tsp. prepared horseradish
1/2 tsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt and pepper to taste
Thin with a little water if needed
Prepare the onion by slicing it into thin rounds. Arrange the slices on a parchment-lined baking sheet and drizzle them with olive oil. Roast at 350 for about 30 minutes, or until onions have softened and the rings slide apart evenly. Drizzle with balsamic and roast another 10 minutes, taking care not to burn the onions. Set them aside to cool.
Meanwhile, boil the Yukon gold potato until it can be pierced with the tip of a knife, but not to the point of being too soft. Let the potato cool completely, then cut it into slices about 1/4” thin.
Sear shaved steak in a small amount of olive oil just until lightly browned. Shred steak into smaller, bite sized pieces and season with salt and pepper. Set aside until ready to make the pizza.
Shape pizza dough into a 14” round and transfer to a floured and cornmeal-dusted pizza peel. Season the dough with salt and pepper, then swirl on about 1/4 cup of the steak sauce. Scatter mozzarella all over the sauce. Arrange the shredded steak over the cheese, followed by the potato slices and the balsamic onions. Place dots of bleu cheese crumbles over the top of the pizza.
Slide the pizza into a very hot (550° F) oven, preferably onto a pizza steel or stone. Bake for 6 minutes, until cheese is bubbly and crust is golden brown.
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