Steak & Chimichurri Pizza Recipe

 

Ingredients

For the dough (or use store-bought):

3 ½ cups all-purpose flour

1 packet (2 ¼ tsp) instant yeast

1 tsp sugar

1 ½ tsp salt

1 ¼ cups warm water

2 tbsp olive oil

For the chimichurri sauce:

½ cup finely chopped parsley

2 tbsp fresh oregano (or 1 tsp dried)

4 garlic cloves, minced

½ cup olive oil

2 tbsp red wine vinegar

1 tsp red pepper flakes

Salt & black pepper to taste

For the toppings:

8 oz fresh mozzarella, torn into chunks

½ cup ricotta (optional, for creamier texture)

½ cup grated Parmesan

1 cup cherry tomatoes, halved (red & yellow mix)

1 lb steak (ribeye, sirloin, or flank), cooked medium-rare and sliced into strips

Olive oil for brushing crust

1 tbsp butter, melted

1 tsp garlic powder

1 tbsp fresh parsley, finely chopped

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Instructions

1. Make the dough:

Mix flour, yeast, sugar, and salt in a bowl. Add warm water and olive oil, knead until smooth.

Cover and let rise for 1–1.5 hours until doubled in size.

2. Prepare the chimichurri:

In a bowl, combine parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside.

3. Cook the steak:

Season steak generously with salt and pepper.

Sear in a hot cast-iron skillet with olive oil until medium-rare (about 3–4 min per side).

Let rest 10 minutes, then slice into strips.

4. Assemble the pizza:

Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.

Roll out the dough into a rustic rectangle. Place on parchment.

Spread a light layer of chimichurri sauce over the dough.

Add torn mozzarella and dollops of ricotta. Scatter cherry tomatoes and steak slices evenly.

Sprinkle Parmesan on top.

5. Bake:

Slide pizza (with parchment) onto the hot stone/baking sheet.

Bake for 12–15 minutes until crust is golden and cheese is bubbling.

6. Finish the crust:

Mix melted butter with garlic powder and parsley. Brush over the hot crust right out of the oven.

7. Serve:

Drizzle a little extra chimichurri over the top before slicing.

Enjoy hot, with the steak still juicy and the crust fragrant with herbs