July 25, 2014

Steakhouse Salad Pizza

Steakhouse Salad Pizza | Hard Parade
Steakhouse Salad Pizza | Hard Parade
A new thing in our house has been making pizza on Fridays so I figured it was about time I welcome you, my readers (hello, are there any of you out there?) into our tradition! I can eat pizza day or night, seven days a week, but it's hard to keep it healthy when you're ordering in - and when you're eating pizza every single day. By making our own pizzas, it makes pizza night a special event to which I can look forward and I can control my portion sizes as well as any extra fatty ingredients I'm piling onto my pie.

This pizza has all the components of a classic steakhouse salad - lettuce, steak, blue cheese. While most of us know (I think) that steak and blue cheese are a match made in heaven, that point is really punctuated when you marry them on top of a pizza. I've used refrigerated fresh dough, dough from one of those pop-open tubes, and ready-made crusts like Boboli - I'd love to make my own from scratch but Fridays after a long work week don't usually lend themselves to getting down and dirty with the flour.

By the way - this recipe is effortless and will have you maowing down on 'za in no time.
Steak Salad Pizza
Recipe modified from Cooking Light
Serves 6 (unless you are a huge pizza lover in which case it serves 1...or 2)
  • 1 16-oz. pizza crust
    • Like I said above, it's really up to you how you want to go about crusting
  • 8 tsp olive oil, divided
  • 2 garlic cloves, minced
  • 2 4-oz. beef tenderloin steaks
  • Kosher salt and freshly cracked black pepper
  • 4 cups arugula
  • 1/4 cup thinly sliced red onion
  • 3 tbsp balsamic vinegar
  • 2-oz. crumbled blue cheese (I used reduced-fat)
Steakhouse Salad Pizza | Hard Parade
  • Preheat oven to 425f (or as directed on chosen crust label). Combine minced garlic and 6 tsp olive oil in a bowl and brush over the crust. Bake for about 10 minutes
  • While the crust is baking, season the steaks with salt and pepper, let stand for 5 minutes. Heat remaining 2 tsp olive oil in a skillet over medium-high heat. Add steaks to the pan and cook for 3 minutes on each side, or until desired doneness. Remove from pan and let stand for 5 minutes (do not jump the gun or you will lose that delicious juice!) Cut across the grain into thin slices
  • Combine the arugula, red onion, and balsamic vinegar in a bowl, tossing gently. Arrange over crust and top evenly with steak and blue cheese.
    • ProTip: You may want to cut the crust into slices first and then top with everything. I had a bit of difficulty with the pizza cutter moving everything around and making a mess. 
  • Dig in! I like to add a little hot sauce to my slices for some heat
Steakhouse Salad Pizza | Hard Parade
Happy Pizza Friday!
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