steak shaved asparagus and gorgonzola pizza

Lately, I feel like my brain has been working in overdrive.  Since moving, I’ve been working on changing a few things around here.  Where dishes used to sit in the sink for a day (or two…ok, I’m being generous here), a little extra conscientiousness and some rubber gloves go a long way.  Laundry gets folded within 2 days of being washed.  My commute is an extra 10 minutes in the morning now and I’m busting my butt every morning to get to my new job on time.  I’m chronically late for just about everything in my life and frankly, I’m tired of feeling like I’m always stopping to catch my breath, literally and figuratively.

steak shaved asparagus and gorgonzola pizza

I hate my shortcomings.  I know I’m not a fabulous “housewife” but I know I’m able to make lots of other contributions to our little family aside from just my paycheck.  Like this pizza.  Thinly sliced flank steak, shaved asparagus, crumbled Gorgonzola, and a béchamel sauce base.  It’s pretty much the best [non-breakfast] pizza we’ve eaten in ages.  And it really came about because in my typical frazzled manner one morning a few weeks ago, I forgot to take the pork chops out of the freezer for dinner.  I called Kyle at home to take them out (he was off from work that day) and I came home that afternoon to find thawed flank steak.  Silly boy.

So out of my stewing about the flank steak not being pork chops, I wrapped my brain around the idea of this pizza.  And since I’m not one to toot my own horn [too often], I’ll just say that you’ll thank me after making this.  Set atop your favorite pizza dough, you’ll love how the ingredients all come together almost as if it’s a dinner at a pricey steakhouse.  The flank steak is tender, the fresh asparagus adds a little bitterness, the Gorgonzola (and some mozzarella) melts all over just like a decadent Gorgonzola sauce over filet mignon, and the béchamel sauce base is rich and silky.  Basically, this steak, shaved asparagus, and gorgonzola pizza is perfection.

Steak, Shaved Asparagus, and Gorgonzola Pizza

Ingredients

    For the bechamel sauce:
  • 1 tbsp butter
  • 1 1/2 tbsp flour
  • 1 cup milk
  • 1 clove garlic, smashed
  • 1/3 cup grated Parmesan cheese
  • For the pizza:
  • 1/2 batch pizza dough
  • 8 - 10 oz flank steak, cooked medium and sliced thin across the grain
  • 6 asparagus stalks, shaved lengthwise with a vegetable peeler
  • 3 oz crumbled Gorgonzola
  • 6 oz mozzarella, shredded
  • Cornmeal

Instructions

  1. Preheat oven to 500° F with a clean pizza stone on the center rack of the oven for 30 minutes.
  2. To make the bechamel sauce: Heat butter in a small saucepan over medium heat; stir in flour and cook for 1 1/2 minutes. Whisk in the milk until no lumps remain. Toss in the garlic and bring the milk to a simmer, stirring frequently until it begins to bubble and coats the back of a spoon, about 5-7 minutes. Remove the garlic and off the heat, stir in the Parmesan cheese. Set aside.
  3. To assemble and bake the pizza: Once the stone is properly heated, roll the pizza dough out to a 14-inch circle on a well-floured surface. Sprinkle some cornmeal on a pizza peel or wood cutting board and transfer the dough round to the peel or board. Spread the sauce out over the pizza and sprinkle on half of the mozzarella cheese. Lay the steak on the cheese in one layer, spread the shaved asparagus out over the steak, sprinkle on the remaining mozzarella, and add the Gorgonzola.
  4. Remove the stone from the oven and sprinkle some cornmeal on the stone; carefully transfer the pizza to the stone. Bake for 12-13 minutes. Allow the pizza to cool on the stone for 5-10 minutes before slicing and serving.

Source

source: Smells Like Home original, sauce adapted from Spinoccoli Pizza

http://www.smells-like-home.com/2012/05/steak-shaved-asparagus-and-gorgonzola-pizza/

Steak, Shaved Asparagus, and Gorgonzola Pizza

Ingredients

For the bechamel sauce:
1 tbsp butter
1 ½ tbsp flour
1 cup milk
1 clove garlic, smashed
1/3 cup grated Parmesan cheese

For the pizza:
½ batch pizza dough
8 – 10 oz flank steak, cooked medium and sliced thin across the grain
6 asparagus stalks, shaved lengthwise with a vegetable peeler
3 oz crumbled Gorgonzola
6 oz mozzarella, shredded
Cornmeal

Instructions

  • 01

    Preheat oven to 500° F with a clean pizza stone on the center rack of the oven for 30 minutes.

  • 02

    To make the bechamel sauce:  Heat butter in a small saucepan over medium heat; stir in flour and cook for 1 1/2 minutes.  Whisk in the milk until no lumps remain.  Toss in the garlic and bring the milk to a simmer, stirring frequently until it begins to bubble and coats the back of a spoon, about 5-7 minutes.  Remove the garlic and off the heat, stir in the Parmesan cheese.  Set aside.

  • 03

    To assemble and bake the pizza: Once the stone is properly heated, roll the pizza dough out to a 14-inch circle on a well-floured surface.  Sprinkle some cornmeal on a pizza peel or wood cutting board and transfer the dough round to the peel or board.  Spread the sauce out over the pizza and sprinkle on half of the mozzarella cheese.  Lay the steak on the cheese in one layer, spread the shaved asparagus out over the steak, sprinkle on the remaining mozzarella, and add the Gorgonzola.

  • 04

    Remove the stone from the oven and sprinkle some cornmeal on the stone; carefully transfer the pizza to the stone.  Bake for 12-13 minutes.  Allow the pizza to cool on the stone for 5-10 minutes before slicing and serving.

Smells Like Home original | sauce adapted from this spinoccoli pizza

  • May 15, 2012 at 6:17 AM

    What a great flavor combo!

  • May 15, 2012 at 9:37 AM

    This sounds fabulous!

  • May 15, 2012 at 10:23 AM

    I’ve never had this flavor combination, but it sounds amazing!

  • May 21, 2012 at 11:19 AM

    I have to make this pizza for my husband. He loves steak and he loves pizza! So it’s perfect for him. And now in the asparagus season… I can’t wait to try it!

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