Rosemary Hangar Steak Pizza w/ Fresh Mozz / Pasilla Pepper and Soy Honey Drizzle

By • May 3, 2017 0 Comments

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Author Notes: This might be the perfect pizza for steak lovers as well as pizza lovers. It has everything from salty to sweet to spicy, crispy to tender to gooey. Perfect for a summer outdoor BBQ and easily made in a confined pizza crisper so you don't have to slave over the eminating heat of an oven.justin rashbaum

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Makes 1 pizza

Pizza Dough and Drizzle Sauce

  • 1 packet pizza dough (approx 1 lb.)
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 long dried pasilla chiles
  • 3 1/2" slices of fresh mozzarella cheese
  • drizzle of extra virgin olive oil
  • sprinkle of kosher salt
  • sprinkle of coarsely ground pepper
  • 1/4 cup whole wheat flour
  • sprinkle of ground parmesan
  1. Place 1/4 cup of whole wheat flour on a cutting board and coat all sides of the pizza dough (I like Birritella's) until no moist spot are left on the exterior. Roll out the dough, occasionally sprinkling the residual flour on both sides. I form the dough until it fits the circumference of the stone of my Breville pizza crisper (with shaped parchment paper on the stone to prevent sticking!). I make the circumference slightly thicker than the interior of the dough.
  2. Drizzle the dough with the olive oil, not too much and no need to rub in. Add a generous pinch of kosher salt, freshly ground black pepper and a sprinkle of ground parmesan cheese. Place the dough in the pizza crisper after heating it up for roughly 10 minutes to make sure its hot (i set it to medium thickness on the dial). I recommend starting to heat up the pizza crisper when you are done cooking the steak, because we want to let the steak rest for 10 minutes. You'll know when the dough is done, as it should be crisp golden in color, with an occasional char spot.
  3. Place the pasilla chiles, soy sauce, honey and drizzle of extra virgin olive oil in a small blender and pulverize. The resulting mixture will have a dark oil with thicker remnants of the chiles/seeds. This is what you want.

Rosemary Hangar Steak

  • 1 3/4-1 lb. hangar steak
  • 1 tablespoon yellow butter
  • 1 sprig fresh rosemary
  • 2 teaspoons soy sauce
  • pinch of kosher salt
  • pinch of cracked black pepper
  • drizzle of olive oil
  1. Rub the hangar steak on both sides with the yellow butter, coarsely chopped fresh rosemary and soy sauce. Season with salt and pepper.
  2. Place a drizzle of olive oil in a hot pan and add the steak, not turning until steak has a nice crust on the underside (note: if the pan isn't hot enough, the steak will look gray when you flip it). Each side should cook roughly 3-4 minutes to allow the middle to be tender and still pink. We want the center a little rarer than we would normally eat alone because we will be finishing it in the pizza crisper.
  3. Remove from the pan and let it rest for roughly 10 minutes. This will allow the juices to seal into the meat and prevent a liquid mess when you chop it.
  4. Chop the steak into decent sized pieces. I hate when I get toppings on a pizza and I can barely find them. Chop the mozzarella coarsely and layer it on the cooked dough, leaving at least 1 1/2" margins free of cheese. Add the steak and place it back in the pizza crisper for roughly 2-3 minutes.
  5. Remove and drizzle the oil from the chile mixture on the pizza with a spoon and spoon the more solid portion of the mixture generously.
  6. Cut and eat (and then make sure you have a second pizza ready to go because your guests will want more).

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