It’s not quite a pizza but this flatbread is big on flavor. We used locally sourced strip steaks from a local farm in Glendale, Kentucky, but you can substitute any kind of beef (or beef substitute) you like!
Steak or Steak Substitute (Pre-Cooked)
Mozzarella Cheese (for best results, use the block or log mozzarella cut into slices)
Fontina Cheese (or a similar soft melting cheese)
Traditional Pizza Dough (from the recipe here).
Steak: We cooked our steaks on a high-temperature surface with ghee, garlic and rosemary; but didn’t get them completely done; leaving some room for them to cook in the oven while the flatbread baked. Once we pulled it off, and let it rest, we sliced it thin along the bias and set it aside.
Roll your pizza dough thin and drizzle with olive oil. Press steak, mozzarella, fontina and arugula into the dough and drizzle with honey and balsamic vinegar.
Place in Versa 16 Pizza Oven for 4 minutes, or until dough turns golden brown. Remove from the oven and allow to rest. Slice in thin, horizonal slices. Drizzle with additional honey and balsamic vinegar to taste.
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