Steak and Cheese Pizza Loaf

Behold, the Steak and Cheese Pizza Loaf. This is similar to a Stromboli, which I love (you as well my Calzone friend) but it’s not rolled like it’s counterpart. Instead, this delicious beauty has seasoned shredded beef and melted cheese wrapped in pizza dough (hence the loaf)with more cheese sprinkled on top to give this a little extra cheesy crunch when baked.

This can easily be sliced and served in portions, or if you’re just really hungry, you can have a meal for one. I wont tell. After making this, it would have been really easy to devour the whole thing because it was that good, but I did share it with hubby. It’s easy to make more than one if your friends or neighbors are lured by the smell of this baking in the oven and want to come over for dinner.

See how all of that tender steak and melted cheese is wrapped in all of that tasty pizza dough? Who can resist this? I could very well sink my taste buds into another one as well.

You can make your own pizza dough or like I did to save a little extra prep time, buy some premade pizza dough. Another time saving tip is to buy the beef pre shredded. I have found more grocery stores now offer cuts of steak and beef already shredded. If you can’t find any pre shredded, you can ask your butcher to do it for you. If you prefer to slice it yourself, a great tip is to wrap the steak or cut of beef in plastic wrap and freeze for 30 minutes to an hour. Then using a sharp knife cut into thin slices. However you choose…pre made dough, pre sliced or go all in and do it yourself, this Steak and Cheese Pizza Loaf will definitely be a winner.

So grab a ball of dough, enough beef to please a carnivore and some tasty cheese, then read below to see what you need to make your own.

Here’s What You Need:

*Pizza dough (pre made or homemade) 1 ball makes 2 pizza loafs

*1 lb steak or roast thinly sliced or shaved

*favorite steak seasoning; I like to use Penzey’s Beef Roast Seasoning but you can use any kind

*salt to taste if needed (some steak seasonings contain salt so adjust according to your taste)

*shredded cheese; I used mozzarella and cheddar

*grated parmesan cheese (for the top)

*olive oil

*favorite marinara or pizza sauce for dipping.

Set out the pizza dough to rise according to package directions. Some might need an hour or longer depending on the dough.

Set out the sliced steak 30 minutes before cooking and season to taste with the steak seasoning and salt if needed.

Preheat oven to 400°

Heat a cast iron skillet to medium high heat and add about 1 TBS. of the olive oil. When the skillet is hot, add in the steak.

Cook for about 2 to 3 minutes; stir occasionally. These will cook quick so don’t over cook the steak or it will become tough. Remove from the pan and let cool slightly.

On a work surface, cut the pizza dough into two halves. Stretch or roll out the dough into a large circle or rectangle.

As you can see, mine are never a perfect rectangle or circle.

Place the steak and cheese in the center leaving space around the edges to fold and seal up the dough.

Fold one side of the dough over and around to the underside.

Pinch all of the edges to seal closed.

Turn the dough over and place seam side down on a baking sheer lined with parchment paper.

Cut 3 thin slits into the top of the dough.

This will allow the steam to escape while cooking.

Brush the top with olive oil and sprinkle on the grated parmesan cheese.

Repeat the same process with the other half of the pizza dough.

Bake for 15 to 20 minutes until golden brown.

*NOTE* If you do not want the parmesan cheese to crisp up, sprinkle on at the few minutes of baking.

Cut into slices and serve with marinara or pizza sauce for dipping on the side.

Enjoy!

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French Bread Pizza with Roasted Garlic and Pancetta

We eat a lot of pizza in our house. It’s an easy meal, and well….they’re good. I don’t make a lot of the homemade kind, but if I’m in the mood for one but I don’t feel like breaking out pizza dough, I turn to the humble French bread. It’s sturdy so you can really load on the toppings if you want.

Have any of you tried roasted garlic on a pizza? It’s amazing. Hubby and I both love garlic, and I have enjoyed a white pizza or two with that as a topping, but never with a red sauce. I thought I’d give that a try along with some diced pancetta that I had bought recently. I can honestly tell you, it was so good. I think it’s become one of my favorite homemade pizzas. My friends, I so wish I could reach thru the screen and give you a taste so you can sigh in contentment along with me. There’s a lot of love here. First, there is the bread ….ahhh the bread. It’s crunchy on the outside but pillowy soft on the inside. There is a layer of zesty pizza sauce followed by the sweet, creamy roasted garlic, then lots of cheese (and we know everything is better with cheese). Then there is the crispy, lovely pancetta that is sprinkled all over the top. *sigh* My mouth is already watering just thinking about it.

So if your taste buds are calling out to you to try it too, here’s what you need:

*a large loaf of French bread. I used a wider variety rather than the skinnier baguette

*pizza sauce

*1 bulb of garlic

*olive oil

*salt and pepper to taste

*pinch of dried sage to taste

*2 tsp butter; softened

*diced pancetta

*shredded cheese; I used a mozzarella and mild cheddar blend

*shredded parmesan cheese

Preheat oven to 400°.

Cut off the top part of the garlic. Place the garlic on foil and drizzle with olive oil. Wrap loosely and cook for about 35 to 40 minutes or until the cloves are soft and turn golden. Let it cool until it’s cool enough to handle.

Squeeze the garlic out of the skins and into a small bowl. Sprinkle in the salt, pepper, sage and add the butter. With the back of a fork, begin mashing the garlic mixture until it forms a rough paste.

Set aside.

Turn the oven up to 425°

In a small skillet with a small amount of olive oil, cook the pancetta on medium high heat until it starts to turn crispy; drain if needed and set aside.

Cut the bread in half horizontally and place on a baking sheet. Spoon a desired amount of pizza sauce on to each half.

Drop some of the garlic mixture on top of the pizza sauce.

Layer on a desired amount of cheese over the garlic mixture.

Sprinkle the pancetta all over the cheese.

Bake until cheese is melted and the bread starts to turn golden and crispy.

Remove from the oven and sprinkle with the shredded parmesan cheese.

Cut into serving sizes and Enjoy!

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It’s A New Year and A New Country

I’m still cooking my way through as many countries as I can. This next stop is

Italy

The dish I chose for this country is

Pizza Margherita

I really had a tough time choosing what to cook from Italy. I am such a pasta lover and I know that most of the “Italian” dishes we have here in the states are more Americanized. Don’t get me wrong, I love them but I really wanted to keep this as authentic as I could, so I chose not a pasta dish at all, but pizza….and one of my hubby’s favorite at that.

One of my hubby’s favorite pizza is a Pizza Margherita ( or as some call it a Margherita Pizza). I’ve eaten a few slices in my time and I can understand why my hubby loves it so much. I knew the color of the basil, mozzarella and the sauce represented the colors of the Italian flag, but I never really thought about the history behind it and is it truly an Italian pizza, not one born here in the US?

I did indeed find that yes, it is originally from Naples, Italy.

Should I point out that while I was doing this research I was savoring a few slices of pepperoni and bacon pizza….which does not originally come from Italy, but what can I say, I’m a pizza lover of just about any type and on a side note, typing while holding said pizza can get a little messy….I’m just saying.

Getting back to the topic at hand…

It is believed that in 1889 King Umberto and his wife Queen Margherita of Savoy visited Naples. The queen grew tired of the French cuisine that was offered. She asked Raffaele Esposito, chef of Pizzeria Brandi to create a pizza for her, for she had already heard of the Neapolitan pizza and wanted to try one. He created 3 for her, one with cheese and basil, one with garlic and one with tomato, mozzarella and basil. She liked the 3rd so much that Esposito named the pizza after her. Whether the story is indeed true or not, it has grown into one of the most recognizable symbol of Italian food culture.

I’ve made a lot of pizza, but never this type so I really wanted to do it justice….and well, impress the hubby. It did turn out a little rustic and maybe not as pretty as some I have seen, but the taste was well….heavenly. The sauce is a simple sauce, like a Pizza Margherita should be, and I have to admit I had to restrain myself not to add any herbs and I’m so glad that I didn’t because less is truly more. The fresh mozzarella and the basil add such a wonderful flavor. When using fresh mozzarella, look for the kind that is not packed in water, but if that is all that you can find be sure to drain it really well. Also, use fresh basil leaves, not the dried kind because it truly does make a difference.

I did use a store bought pizza dough, but you can make your own of course. If you are going to use pre made dough, look for a good quality kind. Some pizza places even sell their dough as well. The only thing that I will do differently the next time that I make this, is to make the dough thinner because it did come out a little thicker than I intended, but the flavor was really good.

Here’s what you need to make your own:

*1 LB Pizza dough; pre made or your favorite recipe (this will make 2 pizzas)

*olive oil

*28 oz. can San Marzano whole tomatoes

*salt and pepper to taste

*2 large garlic clove grated with a microplane or pressed

*Mozzarella, fresh and not packed in water or drained and pat dry with a paper towel.

*Basil leaves

Prepare dough according to package directions or follow your favorite recipe

Divide into two balls and drizzle with olive oil.

Preheat oven to 450°.

In a blender add the tomatoes and blend until smooth; pour into a bowl.

Stir in the salt, pepper, 1 tsp. olive oil and the garlic.

Brush pizza pans with olive oil.

Stretch dough into roughly a 10 inch circle…or as best as you can. If the dough is too elastic, let rest for 5 minutes.

Spoon some of the sauce onto each pizza dough.

Tear a few large pieces of the mozzarella and place it evenly around the pizza.

Tear the basil leaves and place on top of the mozzarella. I know some add the basil after the pizza has been cooked, but I like mine cooked with the pizza. It’s your choice.

Drizzle a little olive oil over the pizza.

Bake for 12 minutes or until the crust is golden and the cheese is bubbly.

Cut into slices and serve.

Enjoy!

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Air Fryer English Muffin Pepperoni Pizzas

English muffins can be used for so much more than just spreading on some butter or your favorite jam. Don’t get me wrong that is really yummy, but what if you are craving pizza, but you don’t really feel like making any from scratch or breaking out the frozen kind. These can satisfy that craving. English muffin pizzas are great for a snack or a meal. Spread on a little pizza sauce and top it with your favorite pizza toppings and your taste buds will be happy. What’s even better is that these are cooked in the air fryer which means you can have your mini little pizzas even faster than if they were cooked in the oven.

Here’s what you need:

*English Muffins

* Pizza sauce, homemade or jared

*shredded cheese; I used a blend of mozzarella and cheddar

*Pepperoni or any other pizza topping

Preheat the air fryer at 400°

Split apart each muffin and spread some pizza sauce on each half.

Sprinkle on the cheese and top with the pepperoni.

Place inside of the air fryer basket and cook for 2 minutes. Open the basket and make sure that none of the pepperoni have blown off due to the fan. If they have, just carefully….the basket will be hot….place the pepperoni back onto the pizzas. Continue to cook another 1 to 2 minutes or until the cheese is melted and the English muffins are toasted.

*Note* Cooking time might vary depending on the brand and size of the air fryer.

Very carefully remove the pizzas and serve.

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Pepperoni Calzones

Calzones are right up there on my list of favorites with pizza. They are basically a pizza after all, just all of those good pizza toppings are stuffed in a crust. To tell the truth, I hardly ever make them at home. It does take a little more time than making a pizza, but they are not difficult to make. I like to keep it simple and use premade pizza dough. You can certainly make your own dough.

This calzone is bursting with pepperoni, cheese and a tasty pizza sauce all nestled in a golden brown crust. I also saved some of that pizza sauce for dipping.

Here’s what you need.

*Pizza dough: I used a premade kind.

*Pepperoni slices

*Pizza sauce; you can use homemade or premade; make sure to save some for dipping

*Shredded cheese: I used a blend of mozzarella, Colby Jack and Cheddar

*Olive oil for brushing the tops

*Grated parmesan cheese for on top of the calzone

Preheat oven to 425°.

Spray a baking sheet with no stick spray or use parchment paper; set aside.

Divide dough into equal portions and roll out into about 8 inch circles.

Spoon a small amount of pizza sauce near the center of the dough. Do not spread the sauce to the edges, because you will have to seal the dough later.

Sprinkle on the shredded cheese over the sauce.

Place the sliced pepperoni over the cheese.

Gently fold the dough over the top of the filling to create a semi-circle.

Crimp the edges using a fork to seal the dough.

Cut a few small slits into the top of the dough with a knife.

This will help some of the steam to escape with the calzones are cooking. Place on the baking sheet.

Brush the tops with a little of the olive oil.

Bake for 15 minutes or until the calzone are golden brown.

Take out of the oven and sprinkle some of the parmesan cheese on top.

Serve with some of the pizza sauce on the side.

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Homemade Pepperoni Bacon Pizza with Store Bought Dough

Hubby and I eat our fair share of pizza. It’s a great go to meal and well……we love pizza. There are a few good frozen brands out their that is good to keep tucked away in the freezer, delivery is great as well, but it can get costly so making it at home is the best way to go. It’s really easy, especially when you can use premade dough. You can make your own dough, but I find that there are some good premade dough available and that makes it even easier and faster. Most local grocery stores now sell balls of dough as well as some pizza places will sell their dough. It’s mostly about finding the right one that you prefer.

Making your own pizza is like having a blank canvas. You can make it just the way you like, let your imagination and taste buds go wild. My hubby has even created a pizza with pepperoni and some leftover Chinese boneless spareribs. Did I think at first he had went a little too wild and crazy with the topping? Sure I did…but one bite and I was hooked. That being said, for this one I wanted to start out simple, but again add anything you like.

Here’s what you need:

*pizza dough

*olive oil for the pan and the pizza dough

*pizza sauce either from a jar or homemade; I used some already made

*favorite pizza toppings; I used pepperoni and 3 slices of bacon cooked and crumbled into pieces

*1 1/2 cups or more of Shredded cheese; I used a blend of cheddar and mozzarella

I find that letting the dough set out for 30 minutes before using it makes it easier to work with.

Preheat oven to 425°.

If using a pizza stone, preheat the stone then add some corneal before adding the dough. I find this keeps the dough from sticking.

If using a pizza pan or sheet pan, brush with olive oil.

Roll out the dough and using your finger tips, gently stretch out the dough to fit the pan. It’s ok if it isn’t perfectly round or square, I call that rustic and it’s what makes it unique. No matter how hard I try, mine has never looked perfect so yes, we shall call it rustic. Brush the dough with a little olive oil.

Prebake the dough for about 5 minutes.

After the dough is prebaked, spread on some of the pizza sauce.

Then sprinkle on the cheese.

Add on the toppings.

Bake for about 7 to 8 minutes or until crust is done and cheese is melted.

Cut into slices and serve.

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Cast Iron Pepperoni Pizza

I love cooking in my cast iron pan. It makes a great sear on steaks and helps give fried chicken that wonderful crispy crust. I have seen a few blogs with pizza cooked in one, so I thought I’d try it and see if it was truly worth it. I was really pleased with the results. The crust did indeed get crispy and it was much easier than I thought it would be. I kept it simple and just did a pepperoni topping, but next time I might go wild and add more. So use your imagination and add whatever else you might like on yours.

Here’s what you need.

*1 TBS olive oil

*pizza dough; I used a store bought that was already prepared in the dough form.

*pizza sauce

*pepperoni

*shredded cheese; I used a pizza blend.

Preheat oven to 475°

Prepare the dough.

Heat a large cast iron pan on medium high heat for about 5 minutes.Take the pan off of the heat. Pour the olive oil into the pan, with a paper towel, spread the oil all over the bottom and sides of the pan.

Place the dough into the pan.

very carefully spread the dough out using your fingers until it touches all sides of the pan.

Remember the pan is hot. I was really prepared to burn my fingers at least once, but I can gladly say I did not.

Next, spread on the pizza sauce.

Add as little or as much as you want.

Now layer on the cheese.

Then add the pepperoni or any other toppings you might like.

Bake for about 12 minutes. Take the pan out and gently lift up the crust to see if it is to your liking.

Cut into slices and serve.

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Meatball Marinara Quesadillas

I made this using some leftover Slow Cooker Meatballs with Marinara Sauce that I had. You can use just the meatballs if you prefer, but the marinara sauce really adds a lot of flavor to these quesadillas. They can get a little messy if some of the sauce oozes out, but good things are usually a little messy right? Most quesadillas are cooked on a griddle or in a pan, but I baked these bad boys in the oven. You can get more made by using a baking sheet, rather than only doing a few at a time in a pan.

Here’s what you need:

*8 inch four tortillas, or larger

*Slow Cooker Meatballs with Marinara Sauce; cut the meatballs in half or even smaller if your meatballs are pretty big. You want them to fit nicely in the tortillas. *Note: If you are using leftover meatballs and marinara sauce, warm them up slightly in the microwave. This helps them warm up faster in the quesadilla rather than if they were cold.

*shredded cheese; I used a Colby Monterrey Jack blend

*non stick spray

Preheat oven to 400°

Spray a large baking sheet with no stick spray. Lay a flour tortilla on the baking sheet. Place a few meatballs and some of the marinara sauce on the tortilla close to the center.

Sprinkle on the cheese over the meatballs.

Fold over the side to enclose the tortilla, pressing down gently to help hold the sides together. Repeat with the rest of the tortillas.

Bake for 5 minutes. Turn each tortilla over and continue to bake 3 to 4 minutes more or until the cheese is melted and the tortillas are a light golden brown.

Serve and enjoy!

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