Carne Asada Pizza

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Carne Asada Pizza
Photo: Iain Bagwell; Styling: Claire Spollen
Look for queso fresco in Mexican markets or at your local cheesemonger's. This beefy pie delivers all the zingy flavors of a street taco: tangy lime, pungent onion, fragrant cilantro, and smoky, spicy chiles. The three-cheese blend offers extra meltiness.
Serves 4 (serving size: 2 slices)


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12 ounces refrigerated fresh pizza dough
2 small poblano peppers
8 ounces flank steak, trimmed
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/8 teaspoon salt
Cooking spray
1 small red onion, cut into 1/2-inch-thick rings
1/2 cup lower-sodium marinara sauce
1 tablespoon adobo sauce from 1 can chipotle chiles in adobo sauce
1 tablespoon cornmeal
1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup)
1 ounce cheddar cheese, shredded (about 1/4 cup)
1 ounce queso fresco, crumbled (about 1/4 cup)
1 cup chopped seeded tomato
2 tablespoons fresh lime juice
2 tablespoons minced red onion
Cilantro sprigs (optional)


Hands-on: 40 Minutes
Total: 1 Hour, 15 Minutes

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Preheat broiler to high.

3. Arrange poblanos on a foil-lined baking sheet. Broil 8 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; close tightly. Let stand 15 minutes. Peel and seed peppers; discard skin, membrane, and seeds. Cut into 1/4-inch-thick strips.

4. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

5. Sprinkle steak with cumin, chipotle powder, and salt. Heat a grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until well marked. Let stand 10 minutes. Thinly slice steak across the grain.

6. Add onion rings to pan; grill 4 minutes on each side or until well marked. Place in a bowl; cover with plastic wrap. Combine marinara and adobo sauce.

7. Roll dough into a 15 x 9-inch rectangle on a lightly floured surface. Pierce dough liberally with a fork. Sprinkle cornmeal on pizza stone. Place dough on hot stone; bake at 500° for 5 minutes. Remove stone from oven. Spread sauce mixture over dough, leaving a 1/2-inch border; top evenly with mozzarella and cheddar. Arrange poblano and onion slices over pizza; top with steak. Sprinkle with queso fresco. Return stone to oven; bake pizza 9 minutes or until crust is done.

8. Combine tomato, juice, and minced red onion; sprinkle tomato mixture over pizza. Top with cilantro sprigs, if desired.

Created date

July 2014

Nutritional Information

Calories 419
Fat 10.2 g
Satfat 4.8 g
Monofat 3.7 g
Polyfat 1 g
Protein 26 g
Carbohydrate 54 g
Fiber 9 g
Cholesterol 49 mg
Iron 3 mg
Sodium 685 mg
Calcium 153 mg