Ultimatesteakhousepizza Recipes

Steps:

• Preheat oven to 400°. Press dough to fit a greased 14-in. pizza pan. Pinch edges to form a rim. Bake until edges are lightly browned, 10-12 minutes. Let cool 10 minutes., Spread with dip; top with tomatoes. Toss steak with steak seasoning; place over tomatoes. Bake on a lower oven rack until steak reaches desired doneness and crust is golden brown, 10-12 minutes. Let stand 10 minutes. Sprinkle with basil, pine nuts and bacon. Combine dressing and horseradish; serve with pizza.

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

Steps:

• Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
• Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
• Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
• Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
• For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
• When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
• Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
• Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
• Special equipment: Pizza stone and pizza paddle .