Well, the Unofficial Start to summer has come and gone. That four-day weekend seemed to pass by in a flash. From now until Labor Day our little town will be bustling with tourists. We tend to avoid the local beach and downtown area from now until after Labor Day. They get so busy and there are few deals as most of these places make the bulk of their income in these three months. So, we will not be going out too much this summer to eat.
We love our pizza though. I am still working on my technique to make better pizza but each time I feel I am getting a bit closer to the best way to make it for us. This is the one dish that restaurants still make better than I do! I took a piece of steak out of the freezer the other day and realized that there was no way it would feed more than maybe one of us. So, I needed to come up with a way to use the steak that would be part of the meal but not the main focus of the meal.
There were only two slices of pizza left at the end of dinner. This was a very different pizza for my children but they both ate it and said it was good. I think they missed the traditional sauce more than anything. But this had a ton of flavor and they loved the Balsamic Reduction over the top of the pizza.
You can change the cheese to goat cheese or herbed cheese as you wish to change the flavor.
***Tip: Use the best balsamic vinegar you can afford. Only Balsamic Vinegar that is made in Modena or the neighboring Reggio Emilia are the ones allowed to use the European Union’s Protected Area of Origin. These will be higher priced but a better quality.
Steak, Roasted Red Pepper, and Feta Pizza with Balsamic Reduction
- 8 oz. steak, cooked less than you want it done on your pizza (you will be baking the pizza so if you want medium steak – put the steak on almost raw, medium if you want well)
- 1 – 1 1/2 cup of Roasted Red Peppers, drained and mashed or pureed to your liking
- salt and pepper
- 1 teaspoon garlic, minced
- 1 tablespoon, olive oil
- 6 oz. Mozzarella cheese, shredded
- 2 oz. basil, cut into strips
- 4 oz. feta
- 1/2 cup Balsamic Vinegar
- 1 lb. pizza dough (either homemade or purchased)
- Heat oven to 400 degrees. Spread pizza crust onto pizza stone. Poke holes in pizza crust with a fork and bake for 4-5 minutes until crust has started to form a crust on edges. Remove crust from oven.
- In a small sauce pan heat olive oil. Add garlic and allow to become fragrant for 1-2 minutes.
- Add garlic and olive oil to mashed roasted red peppers and stir. Add salt and black pepper to taste.
- Spread red pepper puree over the pizza.
- Sprinkle pizza with Mozzarella cheese. Then layer steak and feta on pizza.
- Bake pizza for 10-15 minutes until top is browning and bottom of pizza is golden.
- While pizza is cooking in a small sauce pan over medium high heat bring the Balsamic vinegar to a boil. Reduce heat to medium low once a boil has been achieved. Let the vinegar simmer while stirring occasionally. Allow vinegar to reduce by at least half. The longer it simmers the thicker it will be. Remove from heat once syrupy consistency is reached.
- Remove pizza from oven.
- Sprinkle pizza with fresh basil strips.
- Drizzle pizza with Balsamic reduction and serve.