Carne Asada Pizza

Right now I am all about Italian and Mexican cuisine. Mainly, pizza and meatballs or Chipotle. I could pretty much eat only those things for a month and be happy. Because Chipotle is not too convenient to my house on a regular basis I have been finding ways to recreate something similar at home.  Hello guacamole!

Remember when I mentioned on the beef barbacoa post about using the leftovers as a pizza time.  Well this is not that pizza. But it did give me the inspiration to use that beef on pizza. This recipe is extremely similar in flavors but a bit more involved. It probably wouldn't be the best option on a busy weeknight. 

This pizza is full of Mexican flavors and heat.  Packed full of peppers, corn and onions and made even more hearty with flank steak.  I think it might be the steak topping but for me this is a man's man pizza. I am not a man though and I thought it was pretty dang good as well. So good in fact I wanted to make it again the next time it was pizza night. 

So here is the recipe that combined both the Italian and Mexican I cannot get enough of lately.  In my mind this was the perfect meal. 

Carne Asada Pizza

by Emily Morris

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: bake pizza

6065500

Ingredients (1 pizza)

• 12 ounces refrigerated fresh pizza dough
• 2 small poblano peppers
• 8 ounces flank steak, trimmed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon salt
• Cooking spray
• 1 small red onion, cut into 1/2-inch-thick rings
• 1/2 cup lower-sodium marinara sauce
• 1 tablespoon adobo sauce from 1 can chipotle chiles in adobo sauce
• 1 tablespoon cornmeal
• 1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup)
• 1 ounce cheddar cheese, shredded (about 1/4 cup)
• 1 ounce queso fresco, crumbled (about 1/4 cup)
• 1 cup chopped seeded tomato
• 2 tablespoons fresh lime juice
• 2 tablespoons minced red onion
• 1/2 cup roasted corn
• Cilantro sprigs (optional)

Instructions

Remove dough from refrigerator and bring to room temperature, about 30 minutes.

Preheat broiler to high.

Arrange poblanos on a foil-lined baking sheet. Broil 8 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; close tightly. Let stand 15 minutes. Peel and seed peppers; discard skin, membrane, and seeds. Cut into 1/4-inch-thick strips.

Sprinkle steak with cumin, chipotle powder, and salt. Heat a grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until well marked. Let stand 10 minutes. Thinly slice steak across the grain.

Add onion rings to pan; grill 4 minutes on each side or until well marked. Place in a bowl; cover with plastic wrap. Combine marinara and adobo sauce.

Turn oven down to 425 degrees F. Sprinkle cornmeal on pizza stone/ pan.  Roll dough to fit pizza pan.

Spread sauce mixture over dough. Arrange poblanos, corn and onion slices over pizza; top with steak. Sprinkle with queso fresco. Return stone to oven; bake pizza 9 minutes or until crust is done.

Top with cilantro sprigs, if desired. Serve immediately.

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