Barbecue Steak Pizza – leftover grilled steak, homemade BBQ sauce, onions and roasted red peppers with a blend of cheeses on a wholesome whole wheat and oat bran crust. Just delicious!
This Barbecue Steak Pizza one we often make at our house using leftover steak, perhaps from the previous night’s barbeque. The whole wheat and oat bran crust is delicious as well and a great way to sneak some whole grains into the family diet.
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- 3-4 cups whole wheat flour 60% or greater
- ½ cup oat bran
- 1 packet instant yeast
- ¼ cup extra virgin olive oil
- 1 ¼ cups lukewarm water
- ½ tsp sea salt
- 2 cloves minced garlic in
- 2 tablespoons extra virgin olive oil
- 1 ounce nineteen can crushed tomatoes
- 1 ounce nineteen can plain tomato sauce
- 2 tsp oregano
- 2 tsp dried or fresh basil
- 1 tsp fennel seed
- 1 tsp kosher salt
- 1/3 cup molasses
- 1 tsp dry mustard
- 1 tsp ground ginger
- 1 tsp black pepper
- 2 tablespoons hot sauce optional
- Rare to medium rare grilled steak thinly sliced
- Julienned red onions
- Roasted red peppers
- Pre-cooked bacon
- Sliced fresh mushrooms if desired
- Grated mozzarella cheddar and parmesan cheeses.
Makes enough for 2 large or 6 individual pizzas
Mix dry ingredients together except for one cup of the flour.
Add the warm water and mix very well with a wooden spoon for about 5 minutes.
Add the remaining flour a little at a time until dough forms.
Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
Allow dough to rest for ½ hour, covered in a warm place.
Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.
In a large saucepan sauté the garlic over medium heat for one minute.
Add all of the remaining ingredients.
Simmer all together over low heat for about 20 minutes. Set aside to cool.
Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
Spread pizza sauce over the crust plus a little cheese. Add desired toppings. This type of thin crust pizza bakes very fast (only 8 minutes in my oveso a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.
Top with cheese layer. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.
Allow pizza to sit for 5 minutes before cutting and serving.