Ingredients
Dough
- 3 cups bread flour
- 1 cup water lukewarm
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Sea salt
- 1/2 teaspoon honey
- 1 packet instant dry yeast
Pizza
- 1 1/4 pounds Yukon Gold potatoes
- 1/2 pound skirt steak
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 4 cloves garlic minced
- 5 ounces crumbled blue cheese
- 2 tablespoons fresh rosemary chopped
Servings:
Units:
Instructions
- Place all dough ingredients in a food processor. Process for 30 to 60 seconds or until mixture forms a ball. Place in a lightly oiled bowl loosely covered with a damp cloth. Let rise in a warm spot for 1 hour. (To save time, a 14-oz. ball of pre-made pizza dough may be substituted.)
- Place potatoes in a microwave-safe bowl. Cover and cook on HIGH for 8 minutes or until potatoes are tender (potatoes may be cooked 1 to 2 days ahead and stored in the refrigerator until ready to use.) Let potatoes cool and slice 1/8-inch thick.
- Preheat grill to medium-high. Grill steak for 3 minutes on each side or until rare. Cut across the grain into thin, bite-size strips; season with salt and pepper and set aside.
- Preheat oven to 450°F. Divide dough into 2 pieces and roll each into a 12 to 14-inch circle on a lightly floured board. Place on 2 parchment-lined baking sheets or pizza pans. Top evenly with cheese, potatoes, garlic, steak and blue cheese. Bake for 10 to 12 minutes or until cheese is lightly browned. Remove from oven and sprinkle with rosemary.
Recipe Notes
Leftover cooked steak can be used instead of skirt steak or substitute 1 large thinly sliced Vidalia onion for steak to make a vegetarian version.
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