In part one of this week's Three Course Meal, we gave you a look at Salvatore Gisellu, executive chef at Urban Crust. In part two, we asked Gusellu to complete our thoughts for us. In today's final installment he shares a recipe for Black and Blue Pizza.
Now, it won't be exactly the same as Urban Crust's, unless you have a wood-burning stone oven at home, but with blue cheese and good beef, it would be hard to go wrong. Just keep an eye on it once you do put it in the oven so that the cheese doesn't overcook.
Black and Blue Pizza Urban Crust Signature Pizza
10 oz pizza dough (for a popular dough recipe, check here.) 1/2 cup flour 2 tbsp basil pesto 1 cup roasted portobello mushrooms
1/2 cup caramelized onions 5 oz petite steak (rare to start) 1/2 c Maytag Blue Cheese crumbles 2 oz San Marzano pizza sauce 1/2 c handcrafted mozzarella cheese
Preheat your oven to 400 degrees and heat pizza stone. On a clean surface, hand stretch the dough until you have a 12- to 14-inch round. With a pastry brush, spread pesto. Gently add the mushrooms, onions, and sliced sirloin. Sprinkle blue cheese, pizza sauce and handcrafted mozzarella over the top. Bake the pizza until golden brown, about 15 minutes.
Urban Crust recommends a Cannonau Zin or cold Moretti beer paired with this pizza.
