Steak
& Arugula Grilled Pizza
Ingredients: (for one 10- to 12-inch pizza)
2 tablespoons canola oil, divided
1⁄4 cup thinly sliced Vidalia onion
2 tablespoons “Minnesota Steak Seasoning” (by
Wayzata Bay Spice Co.)
6oz New York Strip steak
1 pizza crust (recipe below)
Approx. 1⁄4 cup Roasted Tomato Sauce (recipe below)
1⁄4 cup Monterey Jack cheese
1⁄4 cup crumbled bleu cheese
1⁄2 cup slightly torn arugula
1.
Heat grill and pizza stone to 550 degrees Farenheight.
2. Heat 1 tablespoon oil in a frying pan on medium-low heat.
Add the onions and cook, stirring occasionally, until golden
brown, approximately 10 to 15 minutes.
3. Heat the remaining 1 tablespoon of oil in a second frying
pan over high heat. Coat the steak with the seasoning, and
place it in the pan. Cook the steak 4 to 8 minutes per side,
turning only once, until the steak reaches an internal temperature
of 145 degrees Farenheight. Allow the steak to rest for about
ten minutes before slicing into thin strips.
4. Place your crust on a peel, and top with Roasted Tomato
Sauce, cheeses, onion, and steak.
5. Transfer the pizza to the stone, close the grill, and cook
for approximately 8 minutes, or until the crust is browned
and the cheeses are bubbly and beginning to brown.
6. Remove the pizza from the grill and sprinkle with the arugula.
Allow the pizza to rest for 5 minutes before cutting and serving.
Pizza
Dough
Ingredients: (makes 12 pizza crusts –
dough freezes well)
2 cups warm water (110 to 115 degrees Farenheight)
21⁄4 ounces active dry yeast
2 teaspoons granulated sugar
2 pounds all-purpose flour
2 teaspoons kosher salt
cooking spray
1.
Place warm water into the bowl of your electric stand mixer.
Stir in the yeast and sugar, and allow the mixture to rest
for about 5 minutes, or until the yeast foams and bubbles.
2. Add the flour and salt to the bowl. Fit your mixer with
the dough hook, and knead the dough for about 10 minutes at
medium speed.
3. Remove the dough from the bowl and cut into twelve pieces.
Roll the dough into balls and arrange them on a cookie sheet
coated with cooking spray. Spray the tops of the dough, cover
with a towel, and let the dough rest for 3 minutes.
4. Lightly flour a work surface and roll each dough ball out
into a 10- to 12-inch circle using a rolling pin. Top and
bake as directed above.
Roasted
Tomato Sauce
Ingredients: (makes 3 cups – sauce
freezes well)
3 tablespoons canola oil, divided
5 Roma tomatoes, halved and seeded
1 medium onion, diced
1 fresh bay leaf
1 small clove garlic, peeled and chopped
1⁄4 cup tomato paste
salt, pepper and balsamic vinegar to taste
3 cups chicken stock
1.
Preheat oven to 400 degrees Farenheight.
2. Toss the tomatoes with 1 tablespoon oil and season with
salt and pepper. Place the tomatoes cut-side down in a roasting
pan and roast until dark brown, about 20 minutes.
3. Heat remaining 2 tablespoons oil in large frying pan over
medium heat. Add the onion and bay leaf to the pan and cook
until tender, stirring occasionally. Add garlic and continue
cooking for 2 more minutes.
4. Add tomatoes, pan juices, and tomato paste and cook for
about 5 minutes, stirring frequently.
5. Add chicken stock and simmer for about 30 minutes. Season
with salt and pepper.
6. Remove from heat and puree in a food mill with splash of
Balsamic vinegar.
7. Season with salt and pepper to taste. |
