Steak and Roasted Red Pepper Pizza

This is one we often make at our house using leftover steak, perhaps from the previous night's barbeque. The whole wheat and oatbran crust is delicious as well and a great way to sneak some whole grains into the family diet.

Whole wheat and Oat Bran Crust:

MAKES ENOUGH FOR 2 LARGE OR 6 INDIVIDUAL PIZZAS

3-4 cups soft whole wheat flour
½ cup oat bran
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.

BBQ Pizza Sauce:
In a large saucepan sauté for one minute
2 cloves minced garlic in
2 tablespoons extra virgin Olive Oil
Add
1 nineteen ounce can crushed tomatoes
1 nineteen ounce can plain tomato sauce
2 tsp oregano
2 tsp sweet basil
1 tsp fennel seed
1 tsp kosher salt
1/3 cup molasses
1 tsp dry mustard
1 tsp ground ginger
1 tsp black pepper
2 tablespoons hot sauce (optional)
Simmer all ingredients together over low heat for about 20 minutes. Set aside to cool.

Toppings:

Rare to medium rare grilled steak, thinly sliced
Julienned red onions
Roasted red peppers
Pre-cooked bacon
Sliced fresh mushrooms (if desired)
Grated mozzarella, cheddar and parmesan cheeses.

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings. This type of thin crust pizza bakes very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza. Top with cheese layer. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.