Monday, September 8, 2014

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
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)
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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  1. Oh holy cow, forget Chipotle, I want this pizza! The poblano peppers make this pizza!

  2. Definitely craving a slice right now, this pizza looks amazingly delicious!

  3. Oh my, full of flavors, which end of pizza to start first!

  4. Oh wow that looks incredible! I wish I could make it but my parents cannot handle spicy food in the slightest. I'd have to make it one night when they are out doing something of their own haha.

  5. One word.. YUM!! I would love t try a BIG slice!


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