Steak House Pizza with Whole Wheat Crust on the grill.

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I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.

 

 

I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of

Arugula

Provolone

Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

How about a special dinner? Petite Sirloin with Irish Whiskey and Mushroom Sauce

Petite Sirloin with Irish Whiskey and Mushroom Sauce

6 petite sirloin steaks, 1 -1/2 inch thick

10 oz. sliced cremini mushrooms

1/2  onion, diced

half a head of roasted garlic, pulp squeezed out and reserved

1/2 cup Irish whiskey

1 cup heavy cream

olive oil

Salt and pepper; to taste

In a hot cast iron pan, drizzle with a little bit of olive oil.  Season the steaks with salt and pepper on both sides. Place steaks in hot pan and sear for 4 minutes on each side or until golden brown on both sides. Place on baking sheet and cover with foil.  Place steaks in oven set at 375 degrees while making sauce. Add the onions to the pan the steaks were seared in along with more olive oil, if needed. Saute until softened and add the mushrooms. Cook mushrooms until softened and moisture released has evaporated. Add the garlic pulp. Remove pan from heat and add the whiskey. Return to heat and reduce until liquid is nearly gone. Pour in cream and simmer until slightly thickened. Remove steaks from oven and serve with sauce on top. Steaks should be medium rare depending on thickness.