Steak Pizza with Cranberry Relish and Gorgonzola

Cranberries are a traditional flavor of the season, but they don’t have to stay as the awkward holiday side. Add them to your next pizza for a tangy delight.
By Matt Vekakis

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The cranberry. Quite possibly the most awkward of all fruit. But the cranberry is so staunchly New England-y; it’s a staple at most Thanksgiving tables up here. I grew up eating them right out of the bag and in jellies, jams and relishes. I’ve come to adore the little ol’ cranberry; eating them makes me weirdly nostalgic, as if the tangy pangs of flavor act as some sort of portal to my childhood. So I thought: what the hay, let’s throw some on a pizza! And what a good decision it was. Shall we?

Steak Pizza with Cranberry Relish and Gorgonzola
 
Cranberries are a traditional flavor of the season, but they don't have to stay as the awkward holiday side. Add them to your next pizza for a tangy delight.
Author:
Recipe Type: Main
Ingredients
  • 1 pizza dough (
  • ½ pound sirloin steak
  • 4 strips Canadian bacon
  • 1 Anaheim pepper
  • ½ onion, sliced
  • 12 ounces cranberries
  • 5 cloves garlic, chopped
  • 2 cups baby kale
  • 1 cup crumbled gorgonzola cheese
  • 1 cup milk
  • ½ cup garlic powder
  • 4 tablespoons cane sugar
  • 4 tablespoons cayenne
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
Instructions
  1. Preheat your oven to 450 degrees.
  2. Let your pizza dough come to room temperature. Using plenty of flour, knead and roll out to your desired thickness. Rinse the cranberries, throw in a food processor and chop lightly.
  3. Add the cane sugar and mix thoroughly. Set aside to meld. In a non-stick skillet, cook up your bacon at medium heat until browned on each side. Combine the garlic powder, cayenne and parsley flakes on a flat plate and coat the sirloin top and bottom. This combination is SO good and simple; the cayenne adds some heat while the garlic powder really bumps up the flavor of the beef.
  4. Using the skillet you used to cook your bacon, throw on the sirloin at medium heat and cook roughly a minute per side. Cut into slices almost immediately.
  5. Now let's make our pizza sauce. In a small saucepan, melt up some butter and garlic. Stir in the flour and whisk until it thickens. Add in the milk and lemon juice and whisk that bitch until it creams into something that should resemble an Alfredo sauce. Pour into the center of the pizza and smooth out to the sides.
  6. Top with sliced onion, garlic (can you ever have enough?) and gorgonzola cheese. Preheat your oven to 450 degrees and cook the pie for 7 minutes.
  7. Pull from the oven and top with baby kale, bacon, and as much sirloin as your little heart desires. Pop back in the oven and cook for another 5 minutes. Upon completion, top with cranberry relish and serve immediately.

 

Matt Vekakis

Matt is a 20-something native New Englander who taught himself to cook after coming to the realization that having his Mother cook for him (and clean up after him, and do his laundry, and, yeah you get the point) was, well, abnormal. He spends most of his time dreaming up recipes and scouring the Northeast for the best grub. You can keep up with him at his blog (www.cookeatrepeatblog.com) or through his Instagram (@mattvekakis)

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