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.
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I used our Traeger grill to grill the meat, peppers, and onions together ahead of time. It was still rather time consuming but the flavors were bold and unique. Hubby loved it. Will make again. Could use a Boboli crust in a pinch to save on time.
The only reason that I didn't give this a 5 star is the amount of time it took to make. It was listed as a weekday dish, and thankfully my hubby made this in the afternoon while I was working or we would have had a very very late dinner. With prep, cooking, and clean up, figure about 2 1/2 hrs. Roasting, seeding, chopping, cooking the meat, then putting everything together took quite some time. However, I do have to say that it tasted wonderful!!! We used a Pillsbury whole wheat pizza crust in a can and it was amazing. I loved the heat from the chipotle, but had to order a pizza for my 6 yr old as it was too hot for him. Would make again, would just prep some of it the day before to make it easier.
First of all, myrecipes.com listed this (incidentally delicious) recipe as an entry in the weekday menu planner. This is very far from a weekday recipe. It's one of those recipes that looks innocent enough, but takes forever.
Second, I love spicy food, but this was actually too spicy to be enjoyable. I'm pretty sure the culprit is the canned chipotle sauce--as the steak was good by itself, and the poblanos should be pretty mild. I would reduce the amount by at least half. And it called for way too much sauce--I used about 1/2. Also, it's definitely a mistake in the recipe to add the steak to the pizza during cooking. I kept it warm and added it to the pizza just before serving.
I made mine on the grill, since I'm not a fan of running a 500 degree oven on a hot summer afternoon. I preheated the pizza stone on the grill rack with all burners on high. It turned out wonderfully.
I would estimate that this recipe took a good active 60 to 90 minutes from start of prep to finis
This is AMAZING and such a complete dinner it needs no sides. I used raw red pepper instead of poblano, and regular chile powder - this reduced the heat but flavor is still excellent. Put onion/lime/tomato mixture on with the queso. And don't panic if meat looks undercooked! It finishes cooking on the pizza. I also cooked 9 min. on preheated cookie sheet with cheap Pillsbury pizza dough from a can and it worked out great, so don't run out and buy a pizza stone or expensive dough. Everyone looked at me and said "You better make this again!" And people kept trying to pick off toppings... No better compliment than that! Someone also said the meat and toppings could become a salad - may try it this week with leftover flank steak.
Fixed this last night and it was excellent! I used leftover tri-tip and eliminated the chopped onions for the finish.We did grill the pizza dough for 8 minutes, added the toppings and then grilled 7 minutes more. Delicious!!
I followed the recipe exactly, except for not adding the raw minced onions at the end, only because I grilled them all already. First of all, it took a looong time. Maybe that's one reason why we didn't love it. Second, I must've had HOT pablanos. Also, I cooked the dough as stated, but it was undercooked. I couldn't cook the pizza longer because the steak was already well done. Overall, it was a lot of work and kind of pricey for all those ingredients (and I even already had many), so the end result was kind of disappointing.
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