- Prep time
- 10 minutes, plus 1 hour marinating
- Cook time
- 15 minutes
- 1–2 servings
This restaurant-worthy pizza combines an herbaceous chimichurri base with savory sliced steak and a fresh arugula topping.
- ½ cup sherry vinegar
- ½ cup apple cider vinegar
- ½ cup sugar
- 1 teaspoon salt
- 1 small red onion, julienned
- 8 ounces pizza dough
- 2 ounces chimichurri
- 2 ounces mozzarella cheese, shredded
- 1 ounce green garlic, shaved thin
- 1 cup cooked steak, cut into ¼-inch slices
- 1 ounce arugula
- ½ ounce extra virgin olive oil
- Salt, to taste
Combine the vinegars, sugar and salt in a small sauce pot and bring to a boil. Place red onions in a bowl and pour the hot liquid over the top. Cover with plastic and let sit for 1 hour.
Heat oven to 475°F.
Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Spread chimichurri evenly over the dough to ½ inch from the edge. Top with cheese, shaved green garlic and steak.
Bake in oven on a pizza stone or baking sheet until crust is well browned and toppings begin to caramelize. While pizza is cooking, toss arugula with olive oil and salt to taste. When pizza is done, remove from oven and transfer to a wire rack for 1 minute to dissipate steam. Top with pickled red onions and arugula.