- Chef Eric
Weekend Meal Inspiration – Steak & Creamy Horseradish Pizza
This pizza recipe is perfect for a Friday night in and great for using up leftover BBQ. The recipe calls for the traditional tomato based sauce, but alternatively, you could use the Horsing Around or Hot Horse as the base and skip the pizza sauce.
Pizza Dough – prepared store-bought dough or crust, naan bread, or homemade crust (see recipe below).
Leftover steak, roast beef, or brisket.
Pizza sauce – prepared store bought, or homemade (see easy recipe below).
2 1/2 cup mozzarella, grated.
1 1/2 cup parmesan, grated.
cherry tomatoes or sundried tomatoes.
2 1/2 red onions, sliced.
Fresh basil, to serve.
Township27 Horsing Around or Hot Horse, to serve.
Preheat oven to 450° F.
Spread some pizza sauce on a pizza base.
Thinly slice the leftover protein and spread evenly over the pizza sauce.
Scatter with cheeses, tomatoes, and onions.
Place pizzas on the rack just below the middle of the oven. Bake for 12-14* minutes until cheese is bubbling and base is crisp.
Top pizza with a drizzle of horseradish cream and fresh basil.
Serve and enjoy!
*Or according to the directions for your prepared crust.
Pizza Dough (makes 2 pizzas)
2 tbsp oil
1 ¼ cup Warm water
1 tsp sugar
1 tsp salt
1 tbsp yeast
2 cups flour, plus 1-3 additional cups
Mix 2 cups of flour and yeast together in a large bowl.
In a separate bowl or large measuring cup mix oil, water, sugar, and salt. Let cool for 3 minutes.
Add liquid to the flour/yeast mixture and stir until mixed.
Add additional flour, ½ cup at a time until you have a soft, smooth dough.
Turn out on to a floured surface and kneed for 6-8 min.
Drizzle a small amount of oil in a clean bowl and turn the dough in the bowl to coat with oil.
Cover with plastic wrap and a clean t-towel and let sit in a warm place for 15min.
Divide dough in half and roll out separately into two rounds. Top and bake according to the directions above.
1 small can of Tomato Paste
Township27 Herbs de Provence.
Township27 Chili Flakes (optional)
Empty tomato paste into a bowl.
Add water, 1tsp at a time until desired spreadable consistency is reached.
Add herbs and chilis (if using), to taste. Use sparingly and add slowly.