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.
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
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
Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
Preheat broiler to high.
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.
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).
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.
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.
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.
Combine tomato, juice, and minced red onion; sprinkle tomato mixture over pizza. Top with cilantro sprigs, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.