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Steakhouse Pizza

January 3, 2012

For awhile, my husband had been mentioning that he wanted to make a pizza at home.  When we make pizzas, we usually make one of three different kinds of pizzas: margherita, bbq chicken or ham & pineapple.  However, when planning out our dinner menu for the week one day, I decided I wanted to try something different.  I had seen similar recipes online, and thought that we could easily adapt it to our tastes and make a similar type of pizza.  It was decided that we would make a steakhouse pizza.

Essentially, to me, a steakhouse pizza is taking the meat that you’d get at a steakhouse and putting it on a pizza.  It’s the perfect marriage of steak and pizza.  Yum!

The ingredients included: boboli pizza crust, pizza sauce, tri tip, pepper, garlic powder, red onion, butter, olive oil, balsamic vinegar, mozzarella cheese, Italian cheese blend (mix of asiago, white cheddar, smoked mozzarella and provolone).

Along with steak on the pizza, we choose the accompaniment of carmelized balsamic red onions.  Carmelized onions with steak is always a great combination.  Using red onions gives it a bit of a sweeter flavor, and then carmelizing the onions with balsamic vinegar gives a bit of acidic bite to the onions and ultimately to the pizza.  So, I started with one whole red onion, that I sliced.

In a saute pan, I threw in a dab of butter, just to add a bit of flavor and to help carmelize the onions and allowed that to melt over medium heat.  Once melted, throw the red onion right into the pan.  Add a dash of balsamic vinegar directly on to the onions.  Stir everything together so that the balsamic coats all of the onion slices.  And then let your onions sit in the pan and begin to carmelize.  This will take a bit of time.  Stir the onions occasionally so that they don’t burn.

While the onions are cooking, start working on the steak.  I told my husband that he could choose any cut of steak he thought was appropriate for this pizza.  He’s the picky meat person, not me.  I don’t know the difference between a skirt steak and a round roast.  My husband chose tri-tip.

He seasoned the tri-tip liberally with garlic powder and pepper.  There’s already enough salt in the cheese that will go on the pizza that we didn’t need to add more.  But we made sure that there was enough other seasoning.  My husband’s comment was “you can never have enough garlic powder, right?”  After seasoning the tri-tip, cut it into super thin slices.

We threw the tri-tip into a bowl and added some of our Salt Lick Bar-B-Que sauce to the meat.  This ended up adding the perfect amount of flavor to our tri-tip.  The bbq sauce is unique in that it is vinegar-based (believe me, you can smell it when you open up the bottle) rather than tomato-based.  Because of this fact, the bbq sauce won’t burn when cooked.  Makes it the perfect seasoning sauce to our tri-tip.

By now, the red onions should be carmelized.  They should be limp, and more dark brown and red/purple in color.  This is exactly what you’re going for.  Cheat if you want and try one.  It’ll be a little sweet, a little tangy and just perfect for your pizza.

It’s now time to brown your meat.  Put a skillet on high on your range.  Wait for it to get smoking hot.  Lay your steak slices in a single layer on your hot skillet and let the heat from the skillet do all the work.  When one side of the thinly sliced tri-tip has cooked, flip the meat over to the other side.  You don’t want to overcook your steak because it’s still going to bake in the oven.  You just want to brown it.

Time to build the pizza now.  Since we cheated and bought a boboli pizza crust, it already came with a packet of pizza sauce.  We just used their sauce rather than making our own sauce.  My husband just added some additional seasonings to their sauce in the form of garlic powder, dried oregano and dried basil.  Spread the sauce all over the pizza crust.

Next comes the cheese.  We started by using a leftover bag of Italian blended cheeses (mix of asiago, mild white cheddar, provolone and mozzarella).  Put down a good base of cheese so that it covers most of the sauce.

The steak and the carmelized red onions come next.  Just pile the steak slices and carmelized red onion evenly over the cheese.  Make sure that you have the whole pizza covered so that each bite of pizza yields some steak and some onions.

Finally, take some more cheese, this time we used straight mozzarella, and cover the onions and steak in cheese.

The last step is to pop this bad boy into the oven.  It’ll take about 20 minutes or so for the cheese to melt and start to brown.  That’s when you know it’s done.  The crust will be crispy and perfect and the cheese will be stringy.  Slice it up right away and serve!

If you like steak, you’ll love this steakhouse pizza.  The bbq sauce we used to brown the steak had just the right amount of bite, coupled together with the sweet and tangy balsamic carmelized red onions, and the salty cheese and crispy crust, this pizza is a winner!  You can bet we’ll be making this again in our house.

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