Meat Crust PizzaSteven Raichlen
Other Recipes from Planet Barbecue Episode 101: Argentine Fire
I first wrote about pizza on the grill in my book The Barbecue Bible. Since then, a whole industry has sprung up, with pizza stones, pizza ovens, and an incredible array of grilled pizzas–many of which you’ve seen on my show. Well, leave it to an Argentinean to come up with a grilled pizza I haven’t seen. That would be Al Frugoni’s meat crust pizza, and the genius lies in replacing the traditional flour crust with a butterflied, grilled flank steak.
Meat Crust Pizza
- 1 large flank steak
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 cups tomato sauce for pizza
- 12 ounces fresh mozzarella cheese, thinly sliced
- 6 ounces thinly sliced pepperoni
- 10 pitted kalamata olives
- Fresh oregano and basil (optional)
1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.
2: Butterfly the flank steak through one of the long edges to make a large thin sheet of beef. Place between two sheets of plastic wrap and pound with a rolling pin to tenderize and thin the steak. Season generously with salt and pepper.
3: Grill the steak until sizzling and browned on the bottom, 2 minutes.
4: Transfer the steak to a pizza peel or baking sheet, inverting it so the cooked side is up. Spread the steak with tomato sauce. Arrange the mozzarella, pepperoni, and olives on top. Drizzle with olive oil.
5: Return the pizza to the grill over indirect heat and close the grill lid. Grill until the bottom of the steak is sizzling and browned and the cheese is melted and bubbling on top, 2 minutes more.
6: Transfer the meat-za to a cutting board. Sprinkle with fresh basil and oregano. Cut into pieces and serve.
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