Rich says, "This is a super tasty pizza you're absolutely going to love! If you have an outdoor pizza oven they can be used for so much more than just pizza alone. If you’ve got some hard wearing cast iron pans you can make cracking steaks, grilled veg, fish, anything. This recipe combines a few of the elements."
- Baker: Rich Payne / Dough and Behold
- Makes: Enough to top 2 x 12” pizza
- Prep time: 20 mins
- Bake time: 60-90 seconds in an Ooni pizza oven
- Flours used: Matthews Regenerative Pizza flour
To make the Chimichurri sauce:
Top tip: make this the day before if you can, and keep it in the fridge overnight, it will be bursting with flavour when you come to use it.
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Take 2 x 100g bags of fresh parsley, separate the leaves from the thicker stalks, finely chop and add them to a mixing bowl.
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While you’re chopping, blacken some Jalapeno’s over a flame on your hob, let them cool, then slice open, remove the seeds, chop finely and add to your bowl along with the oregano.
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Grate or crush your garlic into this bowl, then add all your olive oil and red wine vinegar. Add a large pinch of smoked salt flakes and a few crunches of black pepper.
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Mix together thoroughly with a spoon. It should be a nice loose and fluid consistency, perfect for spooning over your meat and pizza. Place your sauce into an air-tight jar and leave in your fridge overnight.
To cook the steak:
- Preheat your pizza oven on full flame for 20mins to get to 350º/400ºc then turn to a medium flame and place your cast iron pan inside the oven, but close to the front and let it heat up for 5-10mins until blisteringly hot.
- While it heats up, remove any excess moisture from your steak, brush the top lightly with oil and then season with salt and pepper. Carefully remove your cast iron pan from the oven, make sure you use oven gloves, place your pan on a protected work surface and drop your steak on, oiled side down and return the pan to the oven on low flame.
- If you have a meat probe, then these are the internal temps you are aiming for for your perfect steak after resting for 10 mins, so remove from the oven when they are 2ºc lower than these temps below:
| Rare | 50ºC / 120ºF |
| Medium Rare | 54ºC / 130ºF |
| Medium | 60ºC / 140ºF |
| Medium Well | 65ºC / 140ºF |
| Well Done | 70ºC / 160ºF |
Once your steak is cooked, remove it from the oven and add a dollop of butter on top. Then cover with foil and leave to rest for 10 minutes. Make sure to turn your pizza oven back up to full flame before you cover your steak.
To make the pizza:
- Open your dough ball and stretch to around 10 inches. You're then ready to top with: a swirl of chilli oil to the base, grate a little parmesan on top, add your mozzarella.
- Slide your pizza onto a 12 inch pizza peel and give it a final re-shape, stretching it out to the very edges of the peel and then launch into your oven on full flame and watch those crusts puff up!
- After around 60-90 @430ºc seconds your pizza will be ready, I normally turn my pizza 180º halfway through for an even bake, the crusts taking on some colour with little bits of char on the edges, just how I like it!
- Place the pizza onto a wire rack to cool. While the pizza cools, place your steak onto a chopping board, keeping the juices to one side, then thinly slice your steak against the grain. Once sliced, pour all the steak juices over and then spoon on copious amounts of your lush chimichurri sauce.
- Now take your slices of steak and place evenly….or artistically, however you like, onto your pizza. Once you are happy with the amount of steak added, spoon over some more chimichurri sauce, add a light grating of parmesan and a final sprinkle of sea salt.
- At this point I add a drizzle of chilli oil just over the crusts and sprinkle a little more salt around the edges. I love an oiled, salted crust, but if you prefer not to then you can skip this part.
That’s it, you’re done! Slice, share, enjoy!
If you’re not a meat eater, this pizza is equally delicious without the steak which you can swap for some fire roasted peppers or sundried tomato and spoon over the sauce at the end.
Any questions you can always drop me a message on @dough_and_behold on Instagram.
Check out my Neapolitan dough making process on the Cotswolds Flour YouTube Channel if you want to see my dough process in more detail.
