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Chipotle Steak Pizza

October 26, 2014

Okay, if you're one of my Alaska friends, this is nothing new. In fact, you're probably just going to drive down to Moose's Tooth and grab one. Along with a delicious Raspberry Wheat beer or whatever their monthly special is. But if you've left Alaska and there is a giant whole in your heart (and a flavor absent from your taste buds), I'm getting you as close as I can on this one. 

If you're not from Alaska, and find yourself traveling to Anchorage, go to Moose's Tooth, where their in house brewed beer and amazing pizzas are truly second to none!!! No joke. We have seen people bringing it as their carry-on in the airport. Its that good! 

Makes 2 pizzas

 

Ingredients:

 

For the crust:

2 packets pizza dough yeast (I tried different yeast this time)

4 cups bread flour

1 tsp sugar

1tsp salt

2 tsp olive oil

1 1/2 cups warm water

cornmeal, salt, and garlic powder and olive oil for dusting/drizzling

 

For the pizza:

1 lbs steak (I used thin cut sirloin round... but anything that’s thin and not complete crap should work)

1-2 heads cilantro

4 roma tomatoes

2 cups shredded mozzarella

2 limes

red onion (not pictured. I can't stand it, but Moose's Tooth tops their pizza with it)

8 oz sour cream

1 1/2 tsp chipotle powder

2 tsp garlic powder

1 tsp salt

 

Instructions:

 

Making the dough:

1. (Since I used fast rising pizza dough yeast, the dough only had to be make 30 minutes in advance. I let mine sit 5 hours.) Combine 2 packets of yeast, 1 tsp sugar and 1 1/2 cups warm water. Allow this mixture to sit for 10 minutes. 

2. Add the olive oil and the salt.

3. Slowly add the flour while mixing in a KitchenAid KSM150PSWH 5-Qt. Artisan Series with Pouring Shield - WhiteKitchenAid KSM150PSWH 5-Qt. Artisan Series with Pouring Shield - WhiteKitchen aid Stand mixer (using the dough hook attachment).

4. You should see the dough starting to climb the dough hook. If your dough is super flaky, add another tbsp or two of water. If it is too sticky, add a tiny bit more flour. 

5. Allow to mix for 10 minutes on the dough hook. 

6. Remove the dough, grease the bowl and return to the bowl. 

7. Cover with saran wrap. 

8. If you let it sit for a while you will have to punch the dough down a few times. If you go for the 30 min rise, then it probably doesn’t matter.

 

Making the pizza:

1. Cut your steak into small strips. Add it to a sauté pan with a tsp of olive oil, 1/2 tsp salt, 1 tsp garlic powder and 1/2 tsp chipotle powder. Cook until done and set aside. 

2. Remove your dough from the bowl and separate into two balls. 

3. Put some flour on a flat surface and place your dough on top of it, adding flour to the top of the dough as well. 

4. Roll it out to your desired size. 

5. Drizzle roughly 2 tbs of olive oil onto the crust and spread out evenly. 

6. Lightly sprinkle salt and garlic powder to the dough. 

7. Sprinkle just shy of a quarter cup of cornmeal throughout the dough as well. 

8. Add your steak (half, it makes two pizzas).

9. Add 2 of the cut up roma tomatoes. (I like to quarter my roma tomatoes from the top point and use a spoon to scoop out the seeds and the fleshy center before dicing them. This was a lot of the water content is removed from the tomatoes and it won't soak your pizza.)

10. Sprinkle 1 cup of cheese onto the pizza.

11. On a pizza stone or making sheet, place the pizza in your oven. Cook for 10-12 minutes at 425 degrees. (I cooked one pizza for 10 minutes and the other for 12. The difference was noticeable but not dramatically so. The 10 minute pizza was a little chewier and the 12 minutes pizza was crispier... guess that should go without saying. haha)

12. Remove the pizza from the oven and top with the cut up cilantro. 

13. On your stove top warm the sour cream, 1 tsp chipotle powder, 1/2 tsp salt and 1 tsp garlic powder. Drizzle on top of the pizza, and you're all done!

 

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