Steak and Mushroom Pizza with Bourbon Bean Sauce

I enjoyed a bowl of smoked bourbon baked beans at the weekend, paired perfectly with a juicy rib-eye steak. What to do with the leftover beans though? I had planned to make a pizza during the week. A steak pizza for that matter.

In a moment of culinary creativity, my wife blended the remaining beans into a sauce as a passata substitute. It resulted in one of the best tasting meat pizzas that we had.


Steak and Mushroom Pizza with Bourbon Bean Sauce

Time
up to 2 hr prep (mostly unattended)
4-7 mins cook
Difficulty
Easy
Servings
2-4 servings
Wine match
Cabernet/Merlot

Equipment

  • Frying pan
  • Sharp knife
  • Chopping board
  • Hand-held blender
  • Rolling mat (optional)

Ingredients

The ingredients below are for a 13-14 inch pizza. Adjust for the size you need.

Pizza dough

  • 250g ’00’/Pizza flour plus a little extra for kneading
  • 175 ml warm water (125 cold + 50 boiling)
  • ½ sachet dry instant yeast (or 1 tsp from a jar)
  • 1 tsp granulated sugar
  • 1 tsp salt

Toppings

  • 200g fillet tail (or minute steak )
  • 150g bourbon bean sauce
  • 150g chestnut mushroom
  • 200g mozzarella
  • Olive oil
  • Butter
  • 1-2 tsp steak rub (or salt and crushed black pepper)
  • 1/4 white onion (optional)

Fillet tail is the end of the fillet cut. It’s quite thin and has limited uses, so is normally good value. It’s perfect for pizzas and sandwiches. For the seasoning steak rub, I use Dizzy Pig Cow Lick or Big Green Egg Cosmic Cow. Both taste delicious on the pizza, whether cooking with a Big Green Egg or an oven.

The bean sauce is made from blitzing leftover Smokey Bourbon Baked Beans in a blender. For the mozzarella, if you can get some oak smoked mozzarella it’s well worth it. I smoked my own over oak, check out my cheese smoking guide for more information on how to do this.

Strips of flash-fried steak on the pizza prior to cooking

Method

This can be cooked in an oven or a Big Green Egg (or equivalent). Be sure to check out these hints and tips for making pizza and my guide for cooking pizza on a Big Green Egg.

Preparation

  1. Make pizza dough as described in this blog post. Or defrost some in the morning.
  2. Whilst the dough is resting to double in size, either:
  3. Slice the mushrooms and fry in butter until soft.
  4. Slice the steak into strips, pat with salt and pepper (or steak rub), flash fry to sear.
  5. If adding onion, thinly slice and flash fry in olive oil.
  6. Blend 150g of smokey bourbon baked beans to form a passata-style sauce.
  7. When the dough is ready, shape the pizza base.
  8. Add the toppings … sauce, then mozzarella, steak, onions, mushrooms and a  sprinkle of salt. Some extra mozzarella can be spread over the top.

Cooking in a Conventional Oven

  1. Transfer the pizza to the oven.
  2. Cook for 8 minutes or until the pizza is done.
  3. Slice with a pizza cutter or sharp scissors and serve.

Cooking in a Big Green Egg

  1. Carefully burp and open the Egg.
  2. Transfer the pizza to the pizza stone and cook.
    • For thin crust/400°C, cook for 5 minutes.
    • For thick crust/300°C, cook for 8 minutes
  3. Burp and open the Egg, check if the pizza is ready. If not, close dome and cook for another minute. Repeat until done.
  4. Slice with a pizza cutter or sharp scissors and serve.
Steak and mushroom pizza ready to be sliced and served

Hints, Tips and Pictures

  1. Lift the base slightly to make sure that the base is cooked and not over cooked.
    Checking that the base is cooked ... yep

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