I just realized that I featured this pizza in a High Five for Friday post and promised to post the recipe … and then I never did. Just to prove I’m not a liar (and because it’s almost 10 p.m. and I have nothing else to write about), here it is:
Balsamic Flank Steak Cauliflower Crust Pizza
For steak marinade:
1/4 cup balsamic vinegar
1 T Worcestershire sauce
3 cloves garlic
Sprinkle of sea salt and pepper
For crust, follow this recipe. You’ll need:
1/2 head cauliflower
1 clove garlic
1 cup part-skim shredded mozzarella cheese
1 egg, beaten
1 tsp. basil
1 tsp. oregano
Flank steak (I used 1 lb. and threw the leftovers in eggs the next morning!)
Handful of cremini mushrooms
1/2 red onion
2 green onions, sliced
Handful of spinach
Your favorite white sauce (I used Classico Four Cheese)
30 minutes prior to starting crust, combine marinade ingredients in a plastic bag and add steak. Let sit at room temperature for 30 minutes.
While crust is baking, warm a skillet over medium heat, and add steak and marinade to pan. Cook through and then remove steak, leaving marinade in the pan.
Add mushrooms and red onion to the marinade left in the pan. Cook until caramelized, giving them an occasional stir.
While mushrooms and onion are cooking, cut the steak into bite-sized pieces.
When crust is finished baking, remove from oven and top with white sauce, steak, mushrooms, red onions, green onions, and spinach.
Broil for 5 minutes until sauce is warm and edges of crust are crispy.
This pizza is not only delicious, it’s fairly healthy (providing you don’t go crazy with the sauce). We usually eat it with forks, just because the crust isn’t quite as firm as a regular bread crust. I’ve served this to people who hate cauliflower and they loved it – definitely give it a try!