Steakhouse Wood Fired Pizza Recipe
This recipe comes from Danny Mounts, a competitor in the World Food Championships Thrilla at the Grilla contest.
- 1 1lb Ribeye Steak
- 1 tsp Montreal Steak Seasoning
- 1/4 tsp Fresh Cracked Black pepper
- 1/4 tsp
- kosher salt
Steak House Mushrooms
- 8-10 White Button Mushrooms Quartered
- 2 T Unsalted Butter
- 1/3 c sliced Red Onion
- 1/2 tsp Montreal Steak Seasoning
- 1/2 tsp Chopped fresh Garlic
- 1 T A1 Steak sauce Balsamic
- 1 8.5 oz bottle Bertolli Balsamic Vinegar
- 2 T light Brown Sugar
- Pinch Kosher salt
Sour Cream Mixture
- 4oz Daisy Sour Cream
- 1/2 tsp Grated Horseradish
- 2 sticks Unsalted Butter
- 2 small heads roasted garlic or about 15 cloves
- 1 cup Fresh Flat Leaf parsley Leaves
- 1/4 tsp Kosher Salt
- 2 Fresh Pizza Dough Crusts
- 1 bunch Broccoli rabe
- 2 cups Chicken Stock
- 3 slices thick cut Pepper Bacon
- 12 slices Provolone cheese
- 1/2 cup shredded Fontina cheese
- 1/3 cup crumbled Smoked blue cheese
- 2T diced Chives
- 1 T Montreal Steak Seasoning
Rub the steak on both sides with the steak seasoning, pepper, and salt. Allow to set at room temperature while preparing the other ingredients.
For the Mushrooms, heat a small saucepan over medium heat. Add the mushrooms and the rest of the ingredients and simmer for around 4 minutes or until the onions start to get soft. Remove them from the heat and reserve.
For the reduction, add the balsamic vinegar, sugar, and salt to a small saucepan. Bring the mixture to a boil over medium heat and allow it to reduce until there is 1/3 c. Remove from the heat and allow it to cool and thicken more.
For the Horseradish sour cream, blend the sour cream and Horseradish and set aside.
For the compound butter, place all ingredients in a food processor and blend until parsley is chopped and all is blended smooth.
Now, prepare the rest of the toppings. Heat the chicken stock in a medium saucepan over medium-high heat. Once it starts to boil, drop in the broccoli rabe in and let it blanch for three minutes. Immediately remove the broccoli rabe and drop it into an ice water bath. Cut off the heads and chop the leaves. Allow to drain on paper towels. Next, heat a skillet to medium-high and cut the pepper bacon into lardons and allow to fry until the bacon crisps and turns golden, about 6-8 minutes. Remove and drain on paper towels.
Next, prepare your grill. This recipe can be done on a gas or charcoal grill but for this, I’m using charcoal and hickory wood chunks. Light charcoal and allow coals to start turning white. Add to the grill and add a chunk of hickory. Grill the seasoned ribeye until medium rare and remove from the heat and allow it to rest. Place pizza stone over coals and allow it to heat to around 500 degrees. Roll out pizza doughs and spread 1/3-1/2 c of the compound butter on each crust. Next top each with provolone and the fontina cheese. Add the broccoli rabe and steakhouse Mushrooms and place on the pizza stone and allow to bake until the cheese is melted and the crust is golden. Only takes a few minutes. After removing the pizzas, slice the steak and add it along with the bacon, blue cheese, chives and drizzle both with the balsamic reduction and sour cream. Finish by grinding the remaining 1T Montreal Steak Seasoning in a coffee grinder and using it as a finishing dust on the pizzas. Slice and enjoy.