Last night, I improvised the following pizza recipe for my wife, who said that it was probably the best she’s ever had, so I’m posting it here to share. This recipe makes one twelve-inch pie.
1 1/2 cup flour
Dash of salt, pepper
1/2 cup water
1 tablespoon honey
1 tablespoon yeast
1 small potato, or 2-3 small fingerlings
1 nice, thick t-bone steak
8-10 small mushrooms
Fromage blanc, with garlic and chives (or other easily spreadable, creamy cheese)
Add honey to lukewarm water and stir up. Add yeast to mixture and let set. Meanwhile, grate potato and add to the flour. Mix thoroughly, adding salt and pepper. Pour yeasty mixture into the dry goods and stir thoroughly, adding extra flour if need be until the dough starts pulling away from the sides of the bowl. Knead dough and let set for one hour.
Heat tablespoon of oil in a frying pan and, when warm, add t-bone steak. The goal is to cook the steak rare, so no more than five minutes per each side. Quarter the mushrooms and cut each quarter into thin slices. When you remove the steak, deglaze the pan with a tablespoon or two of red wine and sauté the mushrooms in it. When they are done, set aside. Once your steak cools to where it can be handled, remove the meat from the bone and cut into very thin strips.
After the dough has risen, roll it out and put it on a lightly-oiled pizza pan. Give the top of the dough a thin glaze of olive oil before laying your cut steak strips on top of it. (It helps if you make sure to press your meat into the dough a little.) Place in a cold oven and turn the heat to 450 degrees. Cook for 15-20 minutes (depending upon how quickly it takes your oven to come to temperature—the pizza crust should be a nice golden brown on the edges when you remove it.) Cut your pizza as you like. Before serving, spread a nice layer of fromage blanc upon each piece and top with sautéed mushrooms. (Do it a piece at a time rather than the whole pizza lest you turn your cheese into a runny mess, sitting on a hot pizza like that.)