Steak and Onion Pizza
Chopped steak and onions with asaigo and fresh mozzarella cheese make this wonderful tasting pizza. I make no need dough and keep it in my refrigerator for up to 2 weeks. Then I just pull out what I need for flatbread or pizza. It saves time and it is so good.
Chopped steak and onions with asaigo and fresh mozzarella cheese make this wonderful tasting pizza. I make no need dough and keep it in my refrigerator for up to 2 weeks. Then I just pull out what I need for flatbread or pizza. It saves time and it is so good.
- Carbohydrate 230.294013449214 g
- Cholesterol 365.379222305832 mg
- Fat 129.321889545305 g
- Fiber 2.55000007152557 g
- Protein 153.38357083074 g
- Saturated Fat 55.4189343473536 g
- Serving Size 1 1 Serving (1113g)
- Sodium 4314.3500709702 mg
- Sugar 227.744013377688 g
- Trans Fat 12.9723350929453 g
- Calories 2714 calories
Step-by-step
- Dust pan with corn meal.
- Hand toss or roll out pizza dough and place on pan.
- Saute onions in a 1 tsp. olive oil until tender.
- Top pizza with cooked chopped steak and spread out cooked onion on pizza dough.
- Top with Asiago cheese and fresh sliced mozzarella cheese.
- Bake in preheated oven of 400 for 15 to 20 minutes or until cheese starts to brown.
- ( on preheated stone for best results).
- You can also use a pizza pan of your choice.
Using cooked cubed steak on a 400 degree oven bake requires careful management, otherwise the meat dries out completely before the asiago and mozzarella melt. Preheating a baking stone for 30 minutes creates the necessary bottom heat transfer to crisp the crust while the toppings finish. Because the dairy load is heavy and rich, contrast is mandatory.
Balancing the Plate
Pairing this pizza demands high acidity to cut through 55 grams of saturated fat. A crisp green salad dressed simply with red wine vinegar and extra virgin olive oil provides the essential palate cleanser between heavy, cheese-laden slices. Alternatively, raw radishes tossed in lemon juice offer the sharp bite needed against the sweet caramelized onions and rich red meat. Keep dressings light so they do not compete with the cheese.
- Refrigerate leftover slices within two hours in an airtight container for up to three days.
- Reheat individual portions in a skillet over medium heat for four minutes to restore the crust without rubbery cheese.
- Add a splash of water to the hot pan and cover with a lid for 30 seconds if the mozzarella needs extra melting help.
