Grilled Steak Fajita Sheet Pan Pizza
Turn pizza night into a Fiesta!
Servings: 8
Ingredients
For the Sauce
- 1 15-ounce can of crushed tomatoes
- 1 teaspoon dried Mexican oregano
- ½ teaspoon chipotle chili powder
- 2 cloves garlic finely grated on a microplane
- 1 tablespoon pickled jalapeño juice
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
For the Dough
- 4 ¾ o 5 cups (23 ¾ to 25-ounces) unbleached all-purpose flour
- 1½ tablespoons instant yeast
- 1 tablespoon granulated sugar
- 2 ½ teaspoons Kosher salt
- ¼ cup Extra-virgin olive oil plus extra as needed
- 1 ¾ cups water heated to 110ºF
For the Toppings
- 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 ½-inch rounds
- 4 ounces Chihuahua cheese grated
- 4 ounces Cheddar cheese grated
- 4 ounces Monterey Jack cheese grated
- ¼ cup chopped fresh cilantro
Instructions
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 and Toppings
- In the bowl of a stand mixer fitted with the dough hook, add 4 ¾ 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 ½hours.
- 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 ½-inch pieces; set aside.
- Adjust the oven rack to lower-middle position and preheat to 425ºF. 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 ¾-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!
Notes
The dough can rise overnight in the refrigerator. Bring to room temperature ( about 1 hour) before continuing with the recipe.
You can use 2 lbs of store-bought pizza dough.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a non-stick skillet over medium heat, covered, until the cheese has melted.
Nutrition
Calories: 847kcal | Carbohydrates: 124g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 1164mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 33mg | Calcium: 348mg | Iron: 8mg
