When you're working for the day and all you have is take-out pizza on the brain for dinner, but you're kind of craving Mexican food and you still have a leftover grilled strip steak in the refrigerator that you don't want to go to waste...what do you do? You come home on break, do a quick search on one of your favorite cooking sites and then become inspired to make Grilled Steak Fajita Sheet Pan Pizza, of course! Doesn't everyone think like that??
The original recipe technique required pulling out the grill and grilling the steak, vegetables and the pizza. But my steak was already cooked and I have several mouths that I need to feed, so I broke out my Sheet Pan Pizza recipe and got down to business. While the dough was rising, I made the sauce. Oh my, the sauce is so good! It's a South of the border adaptation to my traditional pizza sauce. Just make sure you use chipotle chili powder and not regular chili powder for a nice smokey flavor. Instead of vinegar to brighten the sauce, I used pickled jalapeño juice that comes from a jar of jalapeño nacho slices.
While the dough was still rising, I decided to broil the peppers and onion instead of dragging out the grill for a nice charred flavor. Then I had my daughter, Mabelle, grate a mixture of Cheddar, Chihuahua, and Monterey Jack cheese for me before she went to soccer practice ⚽️ (she's such a good helper in the kitchen). The only thing left was to chop some cilantro, stick my head in the oven 😉 and throw it all together!
OMG y'all--this was mind blowing! It was like, stuff-your-face good! Or like, I can't-wait-to-have-leftover-steak-to-make-this-again good. So, if you are celebrating Cinco de Mayo this week...make this pizza!! It has all Mexican-American flavors covered.Printable Recipe
Grilled Steak Fajita Sheet Pan Pizza
For the Sauce
1 15-ounce can of crushed tomatoes
1 teaspoon dried Mexican oregano
1/2 teaspoon chipotle chili powder
2 cloves garlic, finely grated on a microplane
1 Tablespoon pickled jalapeño juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 3/4 to 5 cups (23 3/4 to 25-ounces) unbleached all-purpose flour
1 1/2 Tablespoons instant yeast
1 Tablespoon granulated sugar
2 1/2 teaspoons kosher salt
1/4 cup olive oil, plus extra as needed
1 3/4 cups water, heated to 110º F
For the Topping
6-8 ounces leftover grilled steak, thinly sliced against the grain, and cut into 1-inch pieces
1 large poblano pepper, halved, stemmed and seeded
1 large red bell pepper, halved, stemmed and seeded
1 sweet onion, skin removed and sliced into 1/2-inch rounds
4-ounces Chihuahua cheese, grated
4-ounces Cheddar cheese, grated
4-ounces Monterey Jack cheese, grated
1/4 cup chopped fresh cilantro
For the Sauce
In a medium bowl, whisk together the crushed tomatoes, oregano, chipotle powers, garlic, pickled jalapeño juice, salt and pepper; set aside.
For the Dough
In the bowl of a stand mixer fitted with the dough hook, add 4 3/4 cups of the flour, yeast, sugar, and salt. With the motor on low speed, add the oil and water; knead until a rough ball forms, about 45 seconds. Cover the bowl with a towel and let the dough rest for 2 minutes. Knead the dough on medium speed for 2 minutes. (If the dough appears to be very wet, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.)
Turn the dough out onto a lightly floured work surface and form it into a smooth round ball. Place the dough in a large, lightly oiled mixing bowl and cover with a sheet of plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 to 1/2 hours.
Meanwhile, set an oven rack 6-inches from the broiler and broil on high. Place the cut peppers and onions on a foil lined baking sheet and broil, turning the sheet occasionally, until the peppers and onions are charred (onions will be done before the peppers). Remove the pan from the oven and wrap the foil over the vegetables and seal so they can soften and cool. Once cool to the touch, skin the peppers and chop the peppers and onions into 1/-inch pieces; set aside.
Adjust the oven rack to lower-middle position and preheat to 425º F. Line an 18- x 13- inch rimmed baking sheet with a sheet of parchment paper. Lightly oil the paper with more olive oil, about 2 tablespoons. Turn the dough out onto a lightly floured work surface and flatten it into a rough rectangle. Roll the dough into a 16- x 12- inch rectangle and press into the prepared pan. Shape edges of dough against the pan and brush lightly with olive oil. Cover with plastic wrap and let rise until puffy, about 30-45 minutes.
Dimple the dough with your finger tips. Bake until the dough begins to brown, about 8-10 minutes. Working quickly, spread the sauce over the dough leaving a 3/4-inch border around the edge. Sprinkle the steaks, peppers and onion evenly over the sauce. Bake until the sauce darkens and dries out, about 8-10 minutes. Working quickly, sprinkle cheese over the dough. Continue to bake until the cheese is melted and lightly browned, about 10-15 minutes, rotating the pizza halfway through baking.
Let the pizza cool in the pan for 1 minute. Using a large wide spatula, lift the pizza, without the parchment, onto a large wire rack and allow to cool for at least 5 minutes. Top the pizza with the chopped fresh cilantro. Transfer the pizza to a cutting board and cut into 16 squares. Serve hot or warm. Enjoy!
Source: Inspired by cookscountry.com