I’m sure we all have those days where you just really need to clean out the fridge or the cabinets. But you also really don’t want to waste the food. Our solution? Throw it onto a pizza. Gone are the days of cheese and pepperoni pizza. Now’s it’s all about the fancy, “my pizza is better and has more toppings than your pizza” pizza.
This happened to me the other day – my husband and I had a some leftover steak and buffalo chicken wings. The steak was just “ok”, not super flavorful. It needed some life. And there weren’t enough wings for us to share. So? Make the dough from our previous pizza recipe, top with leftovers, and you have an amazingly filling, delicious, “best damn pizza you’ve ever had” pizza.
*Ingredients measured for 1/2 of a pizza.
1 leftover steak, sliced
1/2 of an onion, chopped
2 tbsp salted butter
2 cups shredded Gruyere cheese
1/4 cup balsamic vinegar
1/4 cup arugula (for garnish)
*If you have leftover buffalo wings, you can use it for the other side of the pizza. Pull the meat from the bones, shredding it as you go along. Spread on half of the pizza dough.
Preheat oven to 400 degrees. Make the dough according to this recipe. While the dough is rising, melt the butter in a saucepan and caramelize the chopped onions. On a cooking sheet, roll the dough to all four corners. On one half (if you’re doing halvsies), layer the steak slices and caramelized onion. Top with the Gruyere and drizzle with the balsamic vinegar. Cook the pizza for roughly 20 minutes, until the crust is golden. A few minutes before the pizza is done, toss on the arugula.
So that steak recipe got my red meat taste buds wet with an appetite to add some flair to my boring protein & veggie dinners. I thought of various ways I can jazz up a steak, or another meat dish in a pinch. I thought a sauce or glaze would do the trick. And since we are watching our weight here at damn delish I thought maybe a béchamel isn’t exactly the way to go. And as much as I would heart a yummy compound butter that’s not really helping my get fit before Spain game plan either. So then I had the proverbial foodie light bulb go off and I thought: Chimichurri sauce is divine. Fresh herbs, easy to make (read: no potential to mess it up) I am sold! Let’s see if your convinced on how this will fancy up any boring old meal. Leave comments below on how yours turns out.
1 cup fresh cilantro (listen I’m not usually a fan but when its blended aka hidden with the other stuff its not half bad, trust me, I am an ex cilantro hater).
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced (I did 3 because I’m crazy)
1/4 cup red wine vinegar (you know you have some leftover from the steak recipe)
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (won’t add too much heat just a spiked up flavor)
Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.