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!
Course
Dinner, Lunch
Cuisine
Italian Inspired
Prep Time45minutes
Cook Time10minutes
Total Time55minutes
Servings4or more servings
AuthorBarry C. Parsons
Ingredients
For the Whole wheat and Oat Bran Crust
3-4cupswhole wheat flour60% or greater
½cupoat bran
1packet instant yeast
¼cupextra virgin olive oil
1 ¼cupslukewarm water
½tspsea salt
For the BBQ Pizza Sauce
2clovesminced garlic in
2tablespoonsextra virgin olive oil
1ouncenineteen can crushed tomatoes
1ouncenineteen can plain tomato sauce
2tsporegano
2tspdried or fresh basil
1tspfennel seed
1tspkosher salt
1/3cupmolasses
1tspdry mustard
1tspground ginger
1tspblack pepper
2tablespoonshot sauceoptional
For toppings you will also need:
Rare to medium rare grilled steakthinly sliced
Julienned red onions
Roasted red peppers
Pre-cooked bacon
Sliced fresh mushroomsif desired
Grated mozzarellacheddar and parmesan cheeses.
Instructions
To prepare the pizza dough
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.
To prepare the BBQ Pizza Sauce
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.
To make the pizza
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.