Submitted by: Tulkoff
Switch up your pizza game with this creamy, herby, beefy deliciousness.
1 Tbsp Butter
1 Tbsp Flour
1/2 cup Heavy cream
3 cloves Garlic, pressed
Salt and pepper, to taste
1/4 cup Parmesan cheese
1 Skirt steak
Extra-virgin olive oil
1 Store bought pizza dough, or make your own
1 cup Shredded mozzarella cheese, or slices of fresh mozzarella
1/3 cup Tulkoff Chimichurri Sauce
Preheat oven to 425 degrees. Melt butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute. Slowly whisk in the cream. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt and pepper, remove from heat, and whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes (will be thick).
Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron skillet, heat about one tablespoon oil over medium-high heat. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board and let rest 10 minutes. Thinly slice steak against grain.
Stretch dough to form a pie and transfer to a pizza stone or baking tray. Drizzle oil on edges of dough and top with white sauce and mozzarella cheese. Bake for 12-15 minutes or until the crust is lightly browned and the cheese is bubbling. Remove from oven, top with cut steak and Chimichurri sauce.