Steak and Caramelised Onion Pizza
I usually cook my pizza’s using the OONI Pizza Oven, which is a superb piece of kit. As I was lighting the BBQ to cook the steak, for a change I thought I would cook using the Hans Grill Pizza Stone (review to follow). This is rectangular and fits on the Weber GBS 57cm really well.
This pizza had a topping of ‘Dirty’ Sirloin Steak, Caramelised Onion, Mature Red Leicester cheese from The Snowdonia Cheese Company, Rocket and homemade tomato sauce. All my pizzas are relatively quick to do and consist of the following elements:
- Homemade Tomato Paste
- Dough from The Northern Dough Company
- Toppings
I do need to try my own dough at some point but the dough from The Northern Dough Company is fantastic.
The Cook
I used Oxford Charcoal Cuban Maribu for this cook, and did the sirloin steak ‘dirty’ (i.e. cooked directly on the charcoal).
To cook I warmed the pizza stone up for 20 minutes, which got the temperature up to the 290°C mark, and then cooked the wholemeal pizza for 10 minutes (although I think a couple of minutes less would have been better)
With the exception of the Tomato Paste the ingredients below are enough for 1 pizza.
‘Dirty’ Sirloin Steak, Caramelised Onion and Rocket Pizza
- Prep Time30 min
- Cook Time8 min
- Total Time38 min
Ingredients
Ingredients for the Tomato Sauce
- 400g Tin of Tomatoes
- 1 x Tbsp Olive Oil
- 1 x Tbsp Tomato Puree
- 1 x Garlic Clove
- 1 Tbsp of Oregano or Basil
Ingredients for the Pizza
- Pizza Base (from the Northern Dough Co)
- 250g Sirloin Steak
- 75g Red Leicester Cheese
- 1 Onion
- 1 Tbsp Rapeseed Oil
- 1 Tbsp Balsamic Vinegar
- 1 1/2 Tbsp Brown Sugar
- Handful Rocket
Method
For the Tomato Paste
Start by emptying the tin of tomatoes into pan and gently heat. Add all the other ingredients and cook for around 15 minutes. You will find it slowly thickens up.
This is an optional step, but I like to crush the tomatoes down with a potato masher. This leaves some chunks of tomato but not too big or too many. Another option is to use a hand blender to create a smoother sauce. All down to personal preference really.
Take off the heat and put to one side until you are ready to spread on your pizza.
For the Caramelised Onion
Thinly slice the onions. Heat the Rapeseed Oil in a large, frying pan over a low heat. Add the onions, together with a pinch of salt and stir to coat everything in the oil.
Cover the pan and cook very slowly for 15-20 minutes, stirring the onions occasionally. The trick here is to do over a low heat and just gradually soften the onions.
When the onions are softened, add the brown sugar and balsamic vinegar. Continue cooking the onions, uncovered, over a low heat for a further 5-10 minutes, stirring frequently. Once they start to get nice and sticky take them off the heat and put them to one side until you are ready to top your pizza.
For the Pizza Topping
Light the BBQ and cook the steak. I did mine ‘dirty’ which is cooking the steak directly on the charcoal. This is definitely optional but you are aiming to cook your steak medium rare at this stage as it will cook for longer when on the pizza. Once you have cooked your steak, let it sit for a couple of minutes and then thinly slice.
Roll out your pizza dough ready for the toppings.
Thinly spread over the tomato sauce and then add your toppings. I put the Red Leicester on after the steak and onions.
To cook place your pizza stone on the BBQ about 20 minutes before you want to cook on it. This will ensure the pizza stone heats up properly. Place the pizza on the BBQ and cook for around 8 minutes. Remove the pizza and then sprinkle over the rocket salad.
