Tag Archives: onion

Steakhouse Pizza

23 May

I couldn’t fall asleep tonight, so a blog post it is.

Pizza. Steak. Pizza. Steak. Used to be a tough decision to pick one, right? No longer my friends, these two are combined into a fantastic, delicious, utterly divine concoction. This is another Pioneer Woman recipe, so you wouldn’t expect anything less. Right?!

Try to not drool while watching this pizza come to fruition. There may be a tad bit of drool on my keyboard before I’m done writing. Don’t judge me.

Here we go.

Ingredients:

  • 1 homemade or store bought pizza crust (We used a great store-bought dough, but you can make this from scratch if you’d prefer to be more legit. If you do want a good store-bought  type, look over in the cheese/bagel section, which I know sounds weird. That’s where we found our gem and it was GREAT.)
  • 1 whole skirt steak or flank steak (Big enough to have chunks scattered consistently around your pizza. You don’t want three sad little pieces. Get a new big one.)
  • Salt And pepper, to taste
  • 2 whole red onions, sliced thin (Trust me. This sounds like a lot. It won’t be.)
  • 3 Tablespoons butter
  • 4 Tablespoons balsamic vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups marinara sauce (Plain marinara if you can)
  • 12 ounces, weight fresh mozzarella cheese, sliced thin (Fresh mozzarella if you can!)
  • Shredded parmesan cheese (Yes, this one you want to shred yourself. It’s so much better that way.)
  • 1/2 cup good steak sauce (If you’re a 57 sauce person, A1 person or whatever other steak sauce person, use that. This is where you get to personalize it a bit.)

After seeing that list of ingredients, I hope you’re already trying to keep in the drool. I know I am.

How to Make:

Before you do anything – grab your beverage of choice.The blackberry margarita was the perfect cooking beverage, but you may prefer something different.

Next grab that pizza dough…grab the pan it’s going on (have the debate with yourself of circle or rectangle?) and roll out your dough. I prefer the hand-roll/press method. It helps to throw a little flour on the dough and on your hands as you spread it out on the pan. (Please note I do have my tasty margarita close by.)

Just don’t take your floured hands and wipe them on your dark jeans. Who does that?!

Once you have your dough successfully pressed into the entire pizza pan, you may move to the next task. Onions!

Slice and slice some more. Try to keep them in rings. It’ll look prettier on your pizza than diced pieces would.

While you’re already slicing, slice up your fresh mozzarella. Don’t worry if it falls apart a little bit…it’s all getting melted anyway.

Back to the onions. Once sliced, you’re going to caramelize. Saute them up in your 3 Tbsp of butter and 2 Tbsp of your balsamic vinegar. Cook ’em up over medium-low heat until they look “dark and caramelized” (according to P Dub). This will take just about 10 minutes. Once they’re finished, bring ’em off the heat and set them aside.

If you’re exceptional at multi-tasking, you can grill your steak while the onions are caramelizing themselves. OR, if you have a sous chef like my wondrous SIL Laura, you can have her do this while you watch your onions and stir them, drink your margarita, realize you have flour on your dark jeans and then attempt to wipe them off, drink more margarita, stir the onions. Either method works however. I think you know my preferred method.

We unfortunately didn’t have a working grill, so we used the stove top. It was a great plan B. We cooked the steak until it was medium rare. Set it aside for a few minutes before you slice it up.

Last step before the assembling begins – make your sauce. So, because this is not your ordinary pizza, it doesn’t get an ordinary sauce. Mix your marinara with the Worcestershire and the remaining 2 Tbsp of balsamic vinegar.  Then….spread all that goodness on your awaiting pizza dough.

I was a very poor manager of my cooking surfaces, and resorted to using a chair for this sauce spreading. It happens. The chair worked very well. You must be flexible, right?

You may have a great spreading mechanism, but I’ve learned from a few people that by using the bottom of a large spoon or the bottom of a soup ladle works very well.

Once your dough has been properly sauced, it’s time to layer on your onions. Spread these out into a nice, thick layer. The caramelized onions will have a less stringent ‘onion-y’ taste so don’t stress about the vast quantity of onions. It’ll be delicious. Have faith.

Now you’re going to layer on your slices of mozzarella. Spread those out nicely so that when they melt, it all melts nicely together into one layer of cheesy wondrousness. (That’s not a word, I realize.)

Admire your work. Sip your beverage. Now, lets bake it!

Pizza needs to bake for 12-15 minutes. Look for the mozzarella to be nice and melty and the crust should start to look golden brown.

Now it’s time for steak! (You may have snuck a few pieces prior to this step. No one will know. It’s ok.) Make sure you cut your steak up into edible pieces so when you’re biting into a pizza slice you don’t choke. That would put a damper on the meal.

My brother Doug was very excited about this pizza. Or the steak. Perhaps both.

One more step before you dig in, shred your fresh parmesan all over the top to give the pizza  a nice dusting.

What a beauty this is! Shall we eat?

Before you slice this up, you can pour on your BBQ sauce of choice. We were all so dang hungry, we completely forgot about adding in the sauce. Silly. I partially blame the margarita.

Either way, this pizza is divine. It’s tangy…its got great chunks of delicious meat…melty, perfect cheese and if you’re not forgetful like me, you’ll have the sweet taste of the BBQ sauce intermixed too.

Make some steakhouse pizza tonight!!

Pico de Gallo

20 May

This is an extremely easy and tasty recipe to make as an appetizer or snack. I’ve made this many times myself and realized it would a great one to share on the blog.

While visiting my brother Doug and my SIL Laura in Chicago, we had this to munch on while enjoying the blackberry margaritas as we created the remainder of dinner.

If you’re a guacamole person instead of a pico de gallo person, all you have to do is add some avocado and perhaps a little additional lime juice to this pico de gallo and POOF – enter the world’s best guacamole. Ok, maybe it’s not THE best, but it’s pretty darn close.

This is a recipe from my bff – Ree, the Pioneer Woman. That wondrous lady has so many easy and delicious recipes that I make quite a bit. What a genius she is.

Ingredients:

  • 5 whole Roma tomatoes
  • 1/2 of a large white onion
  • 3 whole jalapeño peppers
  • a hearty bunch of cilantro (or for you weirdos out there who think cilantro tastes like soap…you can leave this out. But this MAKES it true pico de gallo. In my opinion. But we don’t want anyone thinking this recipe tastes like soap. So if you’re anti-cilantro…you’re weird…but you can leave it out. And we’ll still like you. Maybe. )
  • Lime Juice (fresh or bottled…whatever is on hand)
  • Salt To Taste

How to Make:

Depending on the ratio you’d like of tomatoes to onions, you can play around with how much you’d really like to use. We made slightly less than the full recipe version Ree created with the ingredient quantities above…with three tomatoes, just under 1/2 of the onion (I like onion, what can I say) and one big and one small jalapeño.

But the best part of this recipe is, all you must do is dice. Dice your little heart out. Well, don’t dice the lime juice or salt, but everything else. Once your dicing is complete, toss everything together in your serving bowl of choice. Sprinkle in the amount of lime juice that you’d like and the same with the salt.

Find some thick and delicious tortilla chips to dip – we used a really thick corn variety from a local Chicago spot. It was perfectly salty and a great compliment to the spice, lime and salt in the pico.

If you need something a little salty, with a good amount of veggies and want something most everyone will dig into and devour quickly – this is the perfect dish.

Grab a chip and dig in!

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