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Wednesday, October 30, 2013
I apologize up front that these are not the best pictures I've ever taken. I'm not sure if I was just not working the camera right or if this dish just isn't very photogenic, but either way, I'm disappointed in the photos. Fortunately, this issue does not in any way accurately affect how it looks in person or how it tastes. This dish came about as I was sick of making the same old same old pizza. My husband could never get sick of the same old same old pizza, but I could - and did.
One night I had some steak sitting in the fridge that needed attention. I also had a bag of fresh spinach that was starting to look a bit weary. I'm not really sure how the marriage of steak and spinach pesto came together into a pizza, but I am so glad that it did! This is a super yummy supper! I've made it twice now, and - as I just finished off the last of the leftovers - I can attest to its superiority in the following days as well.
The first step is to make a super easy spinach pesto. I whirled together spinach, garlic, Parmesan, and olive oil in the food processor. I added just enough oil for the mixture to become an easily spreadable paste. The color is fabulous... and it doesn't oxidize like basil pesto does. Super excited about that!
You have a couple of different options for steak in this dish. I've used both skirt steak and sirloin. Sirloin was easier to eat (it's less chewy) but the skirt steak had better flavor. A marinade wouldn't go awry here. If you want an idea, you could use this marinade. Grill, broil, or pan fry the steak over high heat to get nice flavor on it, but do not cook it past rare. Remember, the steak will get blasted with more heat again later, so we don't want to overcook it now. Let the meat rest briefly after cooking and then slice thinly across the grain. Set the meat aside.
Prepare a crust. I used my homemade version (get the recipe here), but you could use whatever pizza dough is your favorite. Spread it out on a sheet pan and prick with a fork. Place in a preheated 450 degree F oven for about ten minutes to let it get a good head start on baking.
Pull the crust out and spread a generous layer of the spinach pesto on it. Then lightly sprinkle with shredded mozzarella cheese. I'm usually in the "more cheese is better" camp, but less is really more here. Then evenly lay out the steak pieces. Crumble some feta cheese on next. Then sprinkle with very thinly sliced red onions. Lastly, sprinkle with a bit of grated Parmesan cheese. Bake at 450 degrees F until nicely golden, about 20 minutes. Let rest briefly before cutting into slices and serving.
Yield: one 11 x 17 inch pizza
1 pound pizza dough
12 ounces steak
12 ounces fresh spinach
4 garlic cloves
1/4 cup grated Parmesan cheese
extra virgin olive oil (about 1/4 cup)
12 ounces mozzarella cheese
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Preheat oven to 450 degrees F. Grill, broil, or pan fry the steak over high heat to get color on the outside, but leave rare inside. Let sit briefly before slicing thinly across the grain. Set aside.
In a food processor, puree the spinach, garlic, and Parmesan cheese. Slowly add oil just until an easily spreadable paste forms.
Roll/spread out the dough on a greased 11 x 17 baking sheet. Prick with a fork and bake for about ten minutes. Spread a generous layer of the spinach pesto on the dough. Then sprinkle with the mozzarella cheese. Place the steak evenly out on the pizza. Sprinkle with the feta and then the onion. Lastly, sprinkle with the Parmesan. Bake at 450 degrees until nicely golden, about twenty minutes. Let rest a few minutes before serving.