A fancy pizza topped with surprising shortcuts. Tender, medium-rare marinated flank steak is paired with juicy pear, flavorful Boursin cheese, toasted pine nuts, arugula and a balsamic drizzle.
Course: Main Course
1favorite store-bought pizza dough*room temperature
1bottleTrader Joe's balsamic glaze
1d'Anjou pearthinly sliced
15.2 ounce packagegarlic and fine herb Boursin cheeseroom temperature
Season flank steak with sea salt and pepper and then place into a gallon size Ziploc with olive oil and balsamic vinegar. Allow to marinate for at least 30 minutes, or overnight.Place a pizza stone into a cold oven and preheat to 425°F. I really recommend using a pizza stone it really helps create the perfect crust. However, if you don't have a pizza stone, a cast iron skillet is my next favorite option.While oven is preheating, remove store-bought pizza dough from refrigerator and allow to sit at room temperature while you prepare the other ingredients. Allowing your dough to warm up (about 30 minutes) makes it much easier to work with.Next in a medium frying pan over medium-low heat, add 1/4 cup of pine nuts. Stirring continuously, toast the pine nuts until fragrant and golden and remove to let cool.Next, in the same skillet, turn up the heat to medium-high. Once hot, remove flank steak from marinade and sear. Let cook about 4 minutes and then flip and cook for an additional 4 minutes. Remove from pan and let rest for at least 10 minutes.Next, drizzle a sheet of parchment paper of olive oil and dust with cornmeal. Remove the pizza dough from its package and begin to form into a 12-16 inches circle depending on how thick you like your crust.The easiest way to form the perfect pizza crust is to slightly flatten your ball of dough into a disc with your hands and then begin to press the dough outwards from the center. Repeat and then once your dough is about 6-8 inches in diameter, pick up the dough and let gravity take over.Using both hands, gently stretch and rotate the dough like you're driving a steering wheel. Again, gravity should be doing most of the work and your hands are just guiding it along so it forms the right shape.Once your crust is 12-16 inches in diameter, return to your piece of oiled parchment paper and reshape as needed. Don't worry too much if the edges of your crust are not thicker than the center. Your toppings will help weigh down the center and allow the edges of your crust to puff up around them.Next, begin to spread a layer of Boursin cheese onto the crust. I typically use half of the package (about 2.5 ounces) for one pizza. Then, sprinkle some grated mozzarella along with thinly sliced pear onto the pizza.Using a pizza peel or cutting board slide your pizza onto the hot pizza stone and bake for 10 minutes.While pizza is baking, thinly slice the flank steak into strips and set aside.When pizza has cooked for ten minutes, turn on your oven's broiler and let cook for an additional 2-5 minutes. I find this helps the cheese melt and get a nice even golden brown color on the crust.Remove pizza from oven and top with thin slices of flank steak, arugula and toasted pine nuts. Finish with a drizzle of Trader Joe's Balsamic Glaze, slice and enjoy!
Trader Joe's and Fresh Thyme Farmer's Markets have great dough in their deli sections. This recipe is great for those nights where you want a homecooked meal but need to take a few shortcuts. Of course, if you have extra time on your hands, making your dough from scratch can't be beaten!