Steak, Peppers and Onions Pizza

| December 22, 2012 | 12 Comments

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Over the last week, our small town has come together time and again to mourn, cry and laugh. There have been long, meaningful hugs. We’ve rehashed where our kids were and what they saw and heard. And we’ve found moments of levity to laugh about. Those have been so important.  Over the last week, we’ve shared little moments that meant so much.

Yesterday, the kids and I stopped at the grocery store for dinner. Like many in our community, we have yet to do a full grocery shop so we drop in and only pick up a few things at a time. Last night, we needed chicken.

After making our way around the store, we headed to a checkout lane. While loading our few purchases onto the conveyer belt, I noticed the man in front of us looking meaningfully at my kids. He had the deep sadness rooted behind his kind eyes that I’ve seen on so many in our community. With a soft voice and subdued tone, he thanked the bag checker and was about to leave. But then he stepped back and leaned in to me, as if sharing an important confidence. “Hug your children tight,” he said so softly, I almost didn’t hear. And then he was gone. I nearly broke down then and there. While each day gets easier, there’s so much simmering below the surface.

All this said, we’re okay. And we will get through this. When I started writing Monday’s post, I wasn’t sure how or when I would return to writing about food. Everything was still so fresh and raw. And then I wondered how I could break my silence. Did it need to be something special? Something meaningful? Something comforting?

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But in the end, I realized that there’s no better way to break this silence than to do so with something that’s just normal for us — like pizza.

We love pizza and make it often. Not only is it an economical meal, but it’s fun to make. And really, food should be fun. This one combines leftover steak with super thin onion slices and diced peppers on a Pillsbury pizza crust (super easy — just unroll and go!). The onions sort of melt into the crust and cheese, creating an amazing array of flavors and textures. It’s just the thing for a Friday night, or whenever you want an easy dinner.

Hope you are well.

Steak, Peppers and Onions Pizza

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: serves 4

Steak, Peppers and Onions Pizza

Ingredients

1 Pillsbury Artisan Pizza Crust with Whole Grain
2 oz deli sliced provolone cheese (about 5 slices)
1/2 small onion, very thinly sliced
4 oz leftover steak or beef roast, diced
1/4 cup finely diced green peppers
1/4 cup finely diced red peppers
1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees. Open and unroll pizza crust onto a lightly greased nonstick baking pan (9x13-inchs). Bake for 8 minutes.
  2. Remove the dough from the oven and top with provolone, onion, steak/beef, green peppers, red peppers and mozzarella, distributing the toppings evenly all around. Bake for an additional 8-10 minutes, until the edges are golden and the cheese is thoroughly melted.
  3. Cut into slices and serve.

Notes

To get the onions extra thin, use a mandolin to slice them. It takes seconds and they come out perfect every time. If desired, sprinkle corn meal on the baking sheet instead of greasing it. This will make the crust a little crispier.

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Disclosure: I am being compensated by Pillsbury for the creation of this recipe. All opinions are my own.

Category: pizza, Quick and Easy Recipes, Recipes, Reviews, Contests and More

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (12)

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  1. Sounds so tasty. Very mouthwatering.

  2. Jenna says:

    I think this will go on our homemade pizza Friday rotation. We have a few recipes we adore, and this one is begging to be added!

    • Sarah W. Caron says:

      OOooh! Let me know what you think — and be sure to use a mandoline for the onions. They cook so nicely when you do.

  3. patsy says:

    Good to hear that you guys are doing ok. I’ve been thinking of you often the last week. I think normal is good, and a simple pizza that gets everyone fed easily is great way to ease back into normal.

  4. Sally says:

    I’ve challenged myself to see how many things I can do with leftover roast (usually brisket). I hadn’t thought of pizza and I routinely make my own pizza. It sounds delicious.

    My thoughts have been with everyone in Newtown recently.

  5. Kate says:

    Hug your children for us in blog-land too.

  6. Maris says:

    I’ve missed reading you! Glad things are returning to new normal, I wish I could come and visit and make this pizza with you!

  7. Sally Akins says:

    Mmm, I wish that we had that pizza base in the UK, it looks perfect for a quick dinner.

    I have to admit that I have a real fear of using a mandolin – I seem to be able to graze my knuckles or finger tips on every kind of peeler or grater, so dread to think what I could do with a mandolin. That pizza does look good though, maybe it’s time for me to conquer my fear!

    I hope you and yours are having a Merry Christmas xx

  8. Sarah says:

    I have forgotten how easy that pizza dough is to use. That pizza looks great. My kids like pizza and I agree so much more budget friendly than a take out slice. This way you can also control the ingredients.

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