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?
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Steak Pizza with Cranberry Relish and Gorgonzola
- Total Time: 32 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Cranberry sauce gets a savory twist on this unique pizza.
Thin crust, steak, gorgonzola, and a tangy cranberry relish make for a delicious meal.
Ingredients
- 1 pizza dough
- 1/2 lb sirloin steak
- 4 strips Canadian bacon
- 1 Anaheim pepper, sliced
- 1/4 lb onion, sliced
- 3/4 lb cranberries
- 5 cloves garlic, chopped
- 2 cups (473 ml) baby kale
- 1 cup (237 ml) crumbled gorgonzola cheese
- 1 cup (237 ml) milk
- 1/2 cup garlic powder
- 4 tablespoons cane sugar
- 4 tablespoons cayenne
- Parsley flakes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 450°F (224°C).
- Let pizza dough reach room temperature, knead and roll to desired thickness using flour.
- Rinse cranberries, lightly chop in food processor, add cane sugar, mix thoroughly. Set aside.
- Cook bacon in non-stick skillet at medium heat until browned on each side.
- Combine garlic powder, cayenne, and parsley flakes; coat sirloin top and bottom.
- Cook sirloin in same skillet at medium heat about one minute per side. Slice immediately.
For the pizza sauce:
- Melt butter and garlic in small saucepan. Stir in flour and whisk until thickened.
- Add milk and lemon juice, whisking until creamy like Alfredo sauce.
- Pour sauce onto pizza crust and spread evenly.
- Top with sliced onion, sliced Anaheim pepper, garlic, and gorgonzola cheese.
- Bake 7 minutes at 450°F.
- Remove, top with baby kale, bacon, and sirloin.
- Return to oven and cook 5 minutes more.
- Top with cranberry relish and serve immediately.
Notes
- For a richer flavor, marinate the sirloin in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
- If you don’t have gorgonzola, try a similar strong blue cheese or even a creamy goat cheese for a milder flavor.
- Leftover pizza can be stored in the refrigerator for up to 2 days; reheat gently in a skillet or oven.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 600
- Sugar: 20
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What cut of steak works best for steak pizza?
Flank steak or skirt steak are great choices because they cook quickly at high heat and slice thin. Sirloin also works well if you want a leaner option.
Can I use a different cheese instead of Gorgonzola?
You can swap in blue cheese crumbles or even a sharp fontina. Gorgonzola brings a tangy, creamy punch that pairs well with the cranberry relish, so try to keep something bold in its place.
Should I cook the steak before putting it on the pizza?
Yes, sear the steak separately first and let it rest before slicing. Adding raw steak to the pizza won’t give you a proper crust on the meat, and the juices can make the dough soggy.
