Steak Mushroom And Artichoke Pizza Food

STEAK, MUSHROOM, AND ONION PIZZA

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside.
• In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside.
• Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden.
• Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired). Place beef mixture evenly over cheese. Top with remaining mozzarella.
• Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.

GARLIC & HERB STEAK PIZZA

Steps:

• Preheat oven to 450°. Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-6 minutes on each side or until a thermometer reads 145° for medium-rare doneness. Remove from pan., Meanwhile, place pizza crust on an ungreased baking sheet; spread with garlic-herb cheese. Top with spinach and onion., Cut steak into slices; arrange on pizza. Top with mushrooms and cheese. Bake 8-10 minutes or until cheese is melted. Cut into 12 pieces.

GRILLED ARTICHOKE-MUSHROOM PIZZA

Steps:

• Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.

SPINACH AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

PROSCIUTTO, MUSHROOM AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425 degrees.
• In a frying pan, heat 2 tbsp of the oil.
• Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated.
• Salt and pepper lightly.
• Let cool.
• Brush the pizza dough with 1 tbsp oil.
• Arrange the prosciutto, mushrooms and artichokes on top.
• Sprinkle the Parmesan over, then drizzle the remaining oil over and season again lightly with salt and pepper.
• Bake for 15-20 minutes.
• Serve immediately!

ARTICHOKE CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

STEAK, MUSHROOM AND ARTICHOKE PIZZA

Steps:

• Combine all marinade ingredients in a zip-lock baggie and add steak. Marinate in fridge for 2-4 hours, turning once or twice.
• Preheat oven to 425. Saute mushrooms in a small glug of olive oil for a minute, add the garlic, another minute, add the artichoke hearts (chopped up into pizza siza bites) and saute another minute, add the cream of mushroom soup undiluted, another minute and season to taste. Finish it off with some sherry or Saki or whatever wine you like (or don't). The result ought to be fairly thick to hold together on the pie while cooking. Set off to the side.
• Slice the steak into bite size cubes, and saute to medium rare. While cooking the steak, I like to fry up the pizza crust a little bit to give it a little crispiness. Slide it onto your stone or baking pan, top with half the mushroom mix and half the steak, top with half of the cheese, and bake for 12-14 minutes.
• Repeat w second crust.

GRILLED ARTICHOKE-MUSHROOM PIZZA

Steps:

• Brush pizza crust with 1/2 teaspoon of olive oil. Spread spaghetti sauce over oiled crust to within 1 inch of the edges. Layer tomatoes, mushrooms, artichokes, and olives if using on top of spaghetti sauce. Sprinkle mozzarella cheese and tomato basil feta cheese on top.
• Prepare grill for indirect heat and place aluminum foil over pizza. Grill over medium indirect heat for approximately 12-15 minutes or until the cheese has melted and crust is golden brown. During the last 5 minutes of grilling sprinkle herbs over cheese. Let pizza stand for 5 minutes before slicing and serve immediately.

STEAKHOUSE MUSHROOMS

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.

SPINACH ARTICHOKE AND MUSHROOM ALFREDO PIZZA

Steps:

• Spread alfredo sauce all over the pizza crust evenly to your liking.
• Run a bunch of spinach through a food processor to get a nice chopped consistency, about 2-3 cups worth, until you have enough to layer all the spinach over the alfredo sauce completely covering the pizza.
• Sprinkle a small amount of fresh parmesan cheese over the spinach layer.
• Top with artichokes and mushrooms all over.
• Sprinkle mozzarella cheese all over the mushrooms and artichokes.
• Top with fresh or dried oregano all over the entire pizza.
• Bake at 375F for 10-15 minutes or until the cheese has lightly browned.