Thursday, January 20, 2011

What's Black and Blue and Eaten All Over?

What happens when one pizza punches another?

Alright. I know. It was beyond lame.  It's just, how do I segue into the fact that I made a black and blue pizza? 

It's not uncommon at all for me to eat pizza, after all, it is the tag line in my blog.

So,without the jokes, and straight to the point.  I made a black and blue pizza and it was off the hook.

Steak, Shallot and Bleu Cheese Pizza with Basil Pesto

2 cups sliced shallots
3/4  teaspoon  salt, divided
1 boneless sirloin steak, diced (or part of that tenderloin you got tricked into on New Years)
1/4  teaspoon  coarsely ground black pepper
1/4 cup shredded mozzerella
1/3  cup crumbled blue cheese

Basil Pesto
1 cup basil 
2 cloves garlic 
2 ounces parmesan 
1/2 cup olive oil
2 tablespoons sugar
1 tablespoon salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
2 teaspoons olive oil
Flour for dusting

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. 

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. 

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. 

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. 
Preheat oven to 450°. Heat a large nonstick skillet with 1 tablespoon of olive oil over medium-high heat. Add shallot and saute til soft. Set aside.

Sprinkle steak with 1/2 teaspoon salt and pepper. Add diced steak to pan. Cook over medium-high heat 3 minutes. Keep it pretty rare, remember it's going in the oven at 450 to finish cooking.

Process the basil, parmesan, garlic and olive oil for 1 minute in a food processor.

Spoon pesto on the stretched out pizza dough. 

Arrange shallots, steak, mozzerella and blue cheese on the pie.

Bake at 450° for 12 minutes. 

Now, don't make yourself sick over that.  Black and Blue does not look good coming back up.



  1. Whit, this pizza looks incredible. it's not even 9am and I am already craving dinner. Well done ;)

  2. That's one fight I'd like!