Childhood can be a confusing time. So many new experiences to take in, so much to learn about the world, the potential for confusion lurking around every corner. As a child, I remember the day our father told my sisters and I about the shares of stock which had been purchased for us. Our youthful minds heard chairs of stock. We continued the discussion with our father, he talking of the shares, we talking about chairs. Imagine our confusion when he tried to explain that our chairs were going to help us to pay for college. How in the world, we asked. Well, we could sell our shares, he explained. People will want to buy our chairs? Yes, he explained, people buy and sell shares all of the time. Hmm… We continued trying to process this whole chair thing. So, where do they keep all of our chairs? My father paused for a moment. We continued, Is there like a room somewhere filled up with our chairs? And, that’s when he realized we weren’t talking about the same thing.
Or take, for example, our first experience at Chuck E. Cheese. My family sat down and ordered some pizza and sodas. On the wall was a giant movie screen, the size of the wall. On it, the movie Pete’s Dragon was playing. Our parents told us the name of the movie. Between bites of our pizza, we heard Pizza Dragon. Eat pizza, watch Pizza Dragon. Made sense at the time. Took us a few years before we realized the movie was not actually Pizza Dragon.
Speaking of pizza, we’re having my signature pizza tonight. My brother in law is visiting and his top food request for the weekend was this very pizza. I’ve taken a Steak Bordelaise dinner; steak in a rich wine sauce with caramelized onions, sauteed mushrooms, and gorgonzola cheese; and I’ve turned it into a pizza. It’s the steak dinner you can eat with your hands. I told you I really enjoy handheld meals. You can use either, neither, or both mushrooms and onions on the pizza, depending on your preference. The best part is that all components of the pizza can be prepared ahead of time! This is a very hardy pizza, so it works well with a side of fresh salad.
P.S. There’s skirt steak on this pizza. Have I mentioned how much I love skirt steak??
Steak Bordelaise Pizza
For the Sauce
- 1 cup Dry Red Wine
- 1 Shallot, finely diced
- 1 sprig Thyme
- 2 cups Beef Stock
- 1 Tbsp Cornstarch
- 1 Tbsp Water
- Salt and Pepper
For the Toppings
- 1 Onion, chopped (optional)
- 2 cups Mushrooms, sliced (optional)
- 2 Tbsp Butter
- 1 Skirt Steak (about 1/2 pound)
- 1/2 cup Gorgonzola Cheese, crumbled
- 1 cup Mozzarella Cheese
- Salt and Pepper
- 1 Thick Pizza Crust, homemade or store bought (12 inch diameter)
For the sauce, combine red wine, shallot, and thyme in a saucepan. Bring to a simmer over medium heat and simmer until the sauce reduces by 3/4. There should be about 1/4 cup remaining. Add the beef stock. Bring to a simmer and cook until the sauce reduces by half. There should be about a cup remaining. Strain the sauce to remove the shallots and thyme. Return the sauce to the saucepan. In a small dish, combine the cornstarch with the water. Add a spoonful or two of the hot sauce. Stir to combine, then add the cornstarch mixture to the sauce. Simmer for another minute or two until the sauce thickens. Season with a little salt and pepper.
For the onions, heat 1 Tbsp butter in a pan over medium heat. Add the onions to the pan and cook for a few minutes, stirring frequently, until they begin to lightly brown. Turn down the heat and cook for 10-15 minutes until the onions are soft and sweet.
For the mushrooms, heat 1 Tbsp butter in a pan over medium heat. Add the sliced mushrooms. Cook, stirring frequently for about 10 minutes until the are soft and lightly browned.
For the steak, preheat an oven to 450 degrees. Place the steak on a baking sheet and season with salt and pepper. Bake for about 10 minutes. When cool enough to handle, cut the steak into small bite-sized pieces.
To assemble the pizza, preheat oven to 375 degrees. Spread about 3/4 cup of the sauce over the pizza crust. Evenly distribute the steak over the sauce. Add the onions and/or mushrooms. Sprinkle with gorgonzola and mozzarella cheeses. Bake for about 15 minutes. Let the pizza cool for a few minutes before slicing.
Looks fantastic! I’m in the process of turning leftover beef tenderloin stuffed with mushrooms into open-faced sandwiches broiled with a little cheddar and topped with fresh tomatoes…
Your story of chairs of stock made me laugh out loud! It totally shows the innocence of childhood…I love it 🙂 And, this pizza looks delicious! It totally opens the door for a ton of creative pizza creations. Thanks for sharing!
This pizza looks absolutely gorgeous!!!
Steak on pizza!! My husband and teenage son will love it.
Loved your stories… Made me smile that I “know” someone who remembers Chuck E. Cheese as a kid. I only remember taking my kids there! I must be getting old… 🙂
What a fabulous change for a recipe topping – delicious! Yours steak sauce sounds so rich and full of flavour and your side salad looks equally as yummy.
Absolutely adore this!
Love steak and pizza but never ate them together. Can’t wait to try!