Cheesy Steak Pizza

Cheesy Steak Pizza

The Prep:

• Obtain or make some dough.
• Get a pan simmering on the stove with sliced mushrooms and onions.  Seasoned to your liking.
• Light the BGE, put the place setter in legs down (let the setter warm up with grill to sanitize)
• Get it stabilized around 500

The Dough:

I am in the process of learning how to toss dough, so when I master this technique, I will post about it.  In the meantime, just use a rolling pin to iron out your dough into the shape of a pizza.  Mine usually looks more like an outline of the state of Montana.  

(TIP: Use A LOT of flour to keep it from sticking to the board and the pin)

The Toppings (the order is important to follow):

1. Lay a red sauce down first and spread it out with a spoon.  You just want a thin layer and it doesn't have to be perfect, it will even out while cooking.
2. Leftover steak from tenderloin the night before, probably about 4-6 ounces worth, chopped up into small pieces, but it's your pizza, make it however you want.
3. Add sliced jalapenos, and the onion/mushroom mix from the pan.
4. Add shredded cheese of your choice.  We usually stick with mozzarella, goat, or pepper jack

The Cook:

Dust the top of the place setter with some flour and slide pizza directly onto it.  Alternatively you can use parchment paper between the pizza and the stone for the first few minutes of the cook, about 3-4 minutes in, pull the paper out from under the pizza.  It will keep the dough from sticking.  Start your timer for 10 minutes and make sure your temp stays in the desired ball park.