Sirloin Pizza with Mushrooms

I’m notorious for eating something delicious in a restaurant and going home and recreating it. I’ve made burgers, nachos, sandwiches, salads..I think we can chalk this up as; I enjoy food. I think about food most of the day. While putting breakfast dishes away, I’m thinking about what we will eat for lunch, and the same thing happens for dinner. Although I do get sick of thinking of food to eat, I don’t hate cooking or eating it!

Derek will make sly hits as to what he wants to eat, by bringing up some food from our basement freezer and placing it in the fridge upstairs. I found a sirloin steak in the fridge and thought, let’s re- create the date night pizza!!!

The crust. If you aren’t down with making your own (I’m not judging), buy a pre-made crust or use a prepared dough. I made my favorite, never fail pizza crust. I’m a nerd in more than one way, but I love America’s Test Kitchen. If you haven’t heard of this, consider yourself cooler than me.

Pizza Dough - Modified from America's Test Kitchen

Servings: 2 crusts
Time: 15 mins, plus refrigeration
Difficulty: easy
Print

3 cups flour, I always use all-purpose

2 teaspoons sugar

1/2 teaspoon instant or rapid-rise yeast

1 1/2 cups ice water (see directions below) I always use a Martini Mixer to add ice water

2 tablespoons of vegetable oil

1 1/2 teaspoons table salt

FOR THE DOUGH

In a food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined (you will have water left over, DONT add too much water) and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of the workbowl, 30 to 60 seconds. Remove dough from bowl, knead briefly on lightly oiled countertop (I always spray a nonstick spray) until smooth, about 1 minute. Shape dough into tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate up to 3 days. ( I usually make the dough in the afternoon and use it in the evening. However, you could make the dough the day before, this is actually what is recommended.)

When its time to back the pizza, preheat the pan in the oven at 450-475 degrees. Divide the dough (this makes two pizzas) in half and roll in flour and lightly knead and start to spread the dough out. Then put the dough on the hot pan and bake the pizza toward the top of the oven, for 10-12 minutes, or until its done on the bottom.

My Food Processor on Amazon:https://amzn.to/2HYRJI6

Cocktail Shaker:http://shopstyle.it/l/HsTq

Cocktail Shaker from Amazon:https://amzn.to/2KctsyZ

So that is the dough recipe. This is what happened in the sirloin pizza world.

Take the Sirloin, put it in a large zip loc bag and pound the meat until it is thin. Great work out, or stress reliever. Season with salt and pepper.

Meat Tenderizer:https://amzn.to/2qTz9ZY

Now, go grill that meat. I grilled ours on the grill.

Chop up 2-3 garlic cloves, part of an onion, half of a green pepper and 2 cups of mushrooms.

Melt 2 tablespoons of butter and sauté the veggies in a non stick pan.

The glorious smells will melt your heart and stomach. I could have eaten this with a fork. Restrain yourself. Remove to a bowl and set aside.

Warm 1 cup of milk in a saucepan.

Melt 3 tablespoons of butter in the pan you used for the veggies.

Add 2 tablespoons of four and whisk around in the melted butter.

Add the warm milk, and whisk until thick.

Add a handful of Parmesan cheese. I use this stuff and keep it in the freezer. It’s awesome! Season with salt and pepper.

White sauce complete.

Slice the meat as thinly as possible and then cut in half.

Spread your dough on your pan. I was using an air back pan because I wanted to grill our pizza. You can do many different things here: use preheated pan for pizza in oven, or use a prepared dough. Spread pizza sauce on.

Air bake pizza pan:https://amzn.to/2HOmiTj