Chipotle Steak Pizza is my absolute favorite pizza at the best pizza place in Alaska, Mooses Tooth Pizza in Anchorage AK. To bad Anchorage is over 6 hours away, so I cant just call in for take out.
I had this pizza for the first time abut 5 years ago, and it was awesome. I remember the first time I had this, I woke up in the middle of the nite and snarfed down the leftover under the cover or darkness so I didnt have to share any 🙂 My two favorite food groups combined, Pizza and Steak. Heaven on dough 🙂 Its the chipotle spiced sour cream on top that makes this pie stand out. Spicy and good.
Here is my version of the classic.
Here are the ingredients you will need
Pizza dough (i use home made, its the easy recipe that came with my kitchen aid mixer)
Mozzerella Cheese and unsmoked Provolone (optional)
1/4 to 1/2 cups of sour cream (depending on the size of your crust)
chiptole in adobe, half or 1/4 a small can
thin slices of steak ( I like grilled tenderloin)
Parmesan cheese for serving
To make the chipotle sauce:
In a small food processor or blender puree your desired amount of chipotle and sour cream. Blend/process until smooth. Set aside. Remember the longer you let it set the hotter it will be 🙂
To make the pie:
Roll out the dough to desired shape and size. I tend to make smaller personal sized pies. I use for my pizza sauce some of my red pasta sauce that has been pureed until smoth. Any red sauce, jarred or homemade will work fine. I use about 1/4 a cup for my 8-10 inch pizza. Just enough that it wets the crust. I dont like to much sauce.
Top with Cheese then steak, and then veggies. When dealing with the tomatos, i like to seed them as I dont want all the juice, it makes the pizza soggy. I like to use tenderloin that has been grilled or broiled to medium rare, cooled and sliced thinly. You want the most tender meat you can have, since chewy meat on pizza is not good eats! I use about 1/2 a very small tenderloin for my 10 inch pizza.
After your topping are on, sprinkle with parmesan. Bake in preheated 425 oven for about 14-20 minuted depending on size and what you are cooking on. I used to have a pizza stone, but it broke in half. This time I cooked on foil lined sheet pan. This worked out just fine. Though pizza stone will make a nicer bottom crust.
Remove pie when crust is desired color and cheese is all melted. Now its time to top with the sauce. I like to use a make shift piping bag. Which is a zippy bag with the end cut off (very high tech and fancy). This makes it easier to dress the top of the pie with out globs of sauce. Drizzle sauce on top. As you can see from this photo, I was out of bags and ended up with clumpy sauce, but it was still super tastey. You can also top with finely chopped cilantro (this is how they do it at Mooses Tooth) but I leave it out, as my husband doesnt particularly like the taste. I give this pie a two thumbs up!!!!