Make a delicious Australian-style pizza with juicy sirloin steak, roasted red peppers, and a mix of provolone and low-fat cheddar on a thin, crispy crust.
EGG
| Set Up | Recommended Charcoal | EGG Target Temperature | Cooking Time |
|---|---|---|---|
| Direct (no ConvEGGtor) | Oak & Hickory Lump Charcoal | 316°C (600°F) | 1–2 minutes per side, 3–4 minutes for toppings |
Equipment
Cast Iron Skillet
Pizza & Baking Stone
Dough Rolling Mat
Tongs
Ingredients
1 tablespoon extra-virgin olive oil
1 roasted red bell pepper, sliced
½ onion, sliced
1 (410g) can Red Gold® Diced Tomatoes, drained
½ tablespoon dried oregano
140g Laura’s Lean Beef Sirloin Steak, cooked and thinly sliced
1 (280 to 310g) container pizza dough (your favourite recipe or store-bought)
2 tablespoons Red Gold® Tomato Paste
60g shredded provolone cheese
60g shredded low-fat cheddar cheese
1 tablespoon chopped fresh parsley
Method
Prepare the Egg
Set the Big Green Egg for direct cooking (no ConvEGGtor) at 316°C (600°F).
Cook the Vegetables
Heat the olive oil in a cast iron skillet.
Add the sliced red bell pepper, onion, and diced tomatoes (reserve ¼ cup of the tomatoes) and cook until the onions are soft.
Remove from the skillet, sprinkle with oregano, and set aside.
Grill the Steak
In the same skillet, grill the sirloin steak to your desired temperature.
Remove from the Egg and slice the steak into thin pieces.
Prepare for Baking
Add the ConvEGGtor for indirect cooking and reduce the heat to 232°C (450°F). Preheat the pizza & baking stone.
Roll Out the Dough
Divide the pizza dough in half and roll each half out into a circle on a dough rolling mat, making it as thin as possible.
Cook the Crusts
Gently lay one of the crusts onto the stone.
Cook for about 1 to 2 minutes per side, depending on the temperature of the Egg.
Use tongs to flip and cook each side.
If bubbles appear, prick the dough bubble and continue cooking.
Repeat for the second crust.
Assemble the Pizzas
Spread 1 tablespoon of tomato paste on each crust.
Top each pizza with the tomato mixture, sliced steak, and cheese.
Carefully return one pizza to the stone and cook for an additional 3 to 4 minutes until the cheese is melted.
Repeat for the second pizza, keeping a close watch to prevent over-browning the crust.
Serve
Sprinkle the reserved ¼ cup of tomatoes on top along with the fresh parsley.
Serve immediately.
Tips for Steak and Roasted Red Pepper Pizza
Use leftover steak for a quick meal.
Feel free to customise toppings based on your preference.
Keep an eye on the pizzas to avoid burning.
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