Triple Ale Onion Steak Bomb Pizza
We take a pizza dough base, slather it with Triple Ale Onion Spread and top it with shaved steak, green peppers, onions, smoked cheddar cheese and mozzarella. Top with some fresh mesclun or mustard greens and a drizzle of sour cream. We also had ours with a drizzle of our Serrano Cilantro Lime Hot Sauce at the end, cause we prefer a little hot sauce on our pizza. We used a smoked aged cheddar cheese from Harman's Cheese Store and the smoked cheddar is a must for this recipe.
Triple Ale Onion Steak Bomb Pizza
Ingredients:
10 -12 oz bag fresh pizza dough (find in deli section of grocery store) - we used Portland Pie Company (comes in 20 oz size - use half)
1/2 Jar Wozz! Triple Ale Onion Spread
6 oz shaved rib eye steak (comes int 12 oz package - we used 1/2 package)
1 green pepper sliced into rings
1/2 large red onion sliced into rings
1 1/2 cup shredded mozzarella cheese
6 oz Harmans smoked aged cheddar cheese (a block is 8 oz - we used 3/4 block, sliced into 1/4 inch squares - approximately 10 slices)
Handful of fresh mesclun or mustard greens
Sour Cream to garnish
Salt, pepper and a sprinkle of chili flakes
Wozz! Serrano Cilantro Lime Hot Sauce (optional)
Method:
Preheat oven to 450 degrees. Rub a little olive oil onto baking sheet.
Flour your cutting board, roll out your fresh pizza dough into 12 inch round.
Transfer pizza dough to greased baking sheet. Spread Wozz! Triple Ale Onion Jam Spread onto base. Top with sliced onions and peppers, shaved steak and mozzarella.
Bake on bottom oven rack for 5 minutes, then transfer to middle oven rack and bake for another 5 minutes.
Remove from oven and add slices of Harman's smoked cheddar.
Place back in oven on middle baking rack and bake for an additional 6-7 minutes or until cheese is nice and bubbly and crust is done.
Remove from oven and top with a drizzle of sour cream, mesclun or mustard greens and sprinkle of salt, pepper and chili flakes.
Serve with Wozz! Serrano Cilantro Lime Hot Sauce if desired or you could add a few pickled banana peppers over top if desired - just to give that pickled acid spicy little finish!
