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Steak and Blue Cheese Flatbread
Makes 2 servings
INGREDIENTS
1 ball (4-6 ounces) of store-bought pizza dough or see recipe on page 22
All-purpose flour, for stretching the dough
Cornmeal for the Pizza Peel
1 tablespoon jarred garlic butter
1/2 cup Mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
1/4 cup blue cheese crumbles
4 ounces leftover steak, thinly sliced
Kosher salt and fresh pepper to taste
Chopped chives, for serving
METHOD
1
Prepare and preheat the oven with Pizza Stone (smooth side up) for 15
minutes before you plan to add food. Refill pellets as needed.
2 Stretch dough into a rough rectangle using flour to prevent sticking.
3 Place dough on the Pizza Peel that has been sprinkled with cornmeal.
4 Brush the dough with some of the garlic butter then top with remaining
ingredients, except chives.
5 Slide flatbread from Pizza Peel onto the Pizza Stone in the oven then
attach the Oven Door.
6 Cook for 1 minute, remove the Oven Door then carefully rotate the flatbread;
replace the Oven Door.
7 Cook for an additional 30 seconds or until desired doneness.
8 Remove, top with chives and serve.
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Pizza Oven Broiled Steak
Makes 2 servings
INGREDIENTS
2 New York strip steaks
2 teaspoons olive oil
Kosher salt and fresh pepper to taste + more for serving
2 tablespoons unsalted butter, softened
1 garlic clove, minced
1/2 of a green onion, minced
METHOD
1
Prepare and preheat the oven with Pizza Stone (ridged side up) for 15
minutes before you plan to add food. Refill pellets as needed.
2 On a plate, rub each steak with oil then season liberally with salt and
pepper.
3 Carefully place steaks on Pizza Stone in the oven then attach Oven Door.
4 Cook for 2-3 minutes, remove the Oven Door then carefully flip steaks over
using tongs; replace the Oven Door.
5 Cook for an additional 1-2 minutes or until desired doneness.
6 Remove steaks and let rest for a few minutes.
7 In a small bowl, stir together the butter, garlic, green onions, and a pinch
of salt.
8 Top each steak with some of the butter mixture and serve.
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