Balsamic Steak, Roasted Red Pepper, & Goat Cheese Pizza

Happy pizza Friday!  When we have leftover meat, my favorite way to use it up is on a pizza.  Chicken. pulled pork, and most recently, steak!  There was a good bit of steak leftover from the Mexican-Style Steak Sandwiches, so one night I chopped it up and made bbq sandwiches, and one night I made this pizza.  And this pizza - oh my goodness - it's one of the best things I've made in quite some time.

I started by making a roasted red pepper sauce - simply pureed some roasted peppers in the food processor with a little garlic and basil.  I topped that with a little mozzarella, the chopped steak, and then some crumbled goat cheese.  After it was cooked, I drizzled the whole thing with balsamic glaze, and it just put the whole pizza over the top.  Balsamic glaze on pizza is, quite simply, life-changing.  I first tried it on a whim last time I made white pizza, and I thought it would go really well with the steak and goat cheese this time.  It's just a little sweet, a little sour, and a lot delicious.  So so good.  To be honest, I'm going to have a hard time eating pizza without it moving forward.

If you don't just happen to have any leftover steak in your fridge, then just cook it to your liking and slice it thinly.  I also think chicken would work well here, or make it vegetarian and leave the meat off altogether.  

Balsamic Steak, Roasted Red Pepper, and Goat Cheese Pizza

Pink Parsley Original

• pizza dough
• olive oil
• 1/2 cup roasted red peppers, patted dry and coarsely chopped
• salt and pepper
• 1 clove garlic, minced
• 2-3 basil leaves torn
• 3/4 cup shredded mozzarella cheese
• 1/2 cup thinly sliced steak
• 1/2 cup crumbled goat cheese
• 1/2 cup Balsamic vinegar

Preheat the oven and the pizza stone to 500 degrees, for at least 30 minutes.  Lightly sprinkle a large square of parchment paper with cornmeal, and stretch the pizza dough over it into a 12 inch circle.  Brush the outer ring with olive oil.

In the food processor, puree the roasted red peppers, garlic, and basil.  Season to taste with salt and pepper.  

Spread the roasted red pepper puree over the pizza dough, and sprinkle with mozzarella.  Scatter the steak over the cheese, and then top with the goat cheese crumbles.  

Use the parchment to transfer the pizza to the pizza stone and cook for about 10 minutes, or until the crust is browned and the cheese is bubbly. 

Meanwhile, bring the balsamic vinegar to a boil in a small saucepan.  Boil until it's thick and syrupy and reduced to a few tablespoons.

Allow the pizza to cool about 10 minutes, then drizzle with the vinegar (a little goes a long way and you don't have to use all of it).  Slice and serve.