Carne Asada Pizza

Carne asada fries are a thing of the past. The latest trend is carne asada pizza! Get out your steak, give this marinade a try, then add to a pizza. All the spicy, smoky, grilled flavors you love in your favorite burrito, now on top of a crispy pizza crust.

Twelve years ago Val and I packed up our car and headed west because we were craving something new. From our perspective, it was a fun adventure, and we were young and up for anything, yet, now I see that the universe was pushing me towards my real self.

There aren’t even the right words to express how much I love San Diego. It’s everything I never knew that I needed in my life.

As a result of living here I’ve learned to take life at a slower pace, to make time for myself, to not take everything so seriously, to value what’s really important, and to appreciate nature in a different way than I ever did in the past.

I also met The Hubs here, and we’ve been molded together by this beautiful way of life.

San Diego is truly a part of me.

Food in San Diego is very different from where I grew up in Chicago. The weather allows for fresh food year round, and our proximity to Mexico and the ocean brings a cultural influence unlike any other place in the country.

Carne Asada, a thin cut, marinated and grilled steak, is a staple around these parts.  More often then not we eat it wrapped in a tortilla with french fries, a la the famous California burrito, but this time around I opted for a different preparation.

This time, as an homage to the city I love so much, and to the man whom I was meant to meet in this beautiful place, I made a carne asada pizza. The Hubs favorite food, topped with San Diego’s favorite ingredient.

It was the most perfect pairing of all.

Add “visit San Diego” to your to-do list immediately, and order yourself some carne asada. It’s on every menu. I’m confident you’ll love it as much as I do.

I hope to see you all in our little corner of the country soon.

5 from 1 vote

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Carne Asada Pizza

Carne Asada Mexican Pizza is loaded with spicy, south of the border flavor

Course Main Course

Cuisine Pizza

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 6 servings

Calories 265 kcal

Ingredients

• 12 ounces refrigerated fresh pizza dough
• 2 small hatch chiles
• 8 ounces flank steak trimmed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon salt
• Cooking spray
• 1 small red onion cut into 1/2-inch-thick rings
• 1/2 cup lower-sodium marinara sauce
• 1 tablespoon adobo sauce from 1 can chipotle chiles in adobo sauce
• 1 tablespoon cornmeal
• 1/4 cup mozzarella cheese shredded
• 1/4 cup cheddar cheese shredded
• 1/4 cup queso fresco crumbled
• 1 cup chopped seeded tomato
• 2 tablespoons fresh lime juice
• 2 tablespoons minced red onion
• Cilantro sprigs

Instructions

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
2. Preheat broiler to high.
3. Arrange hatch chiles on a foil-lined baking sheet. Broil 8 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil; close tightly. Let stand 15 minutes. Peel and seed peppers; discard skin, membrane, and seeds. Cut into 1/4-inch-thick strips.
4. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
5. Sprinkle steak with cumin, chipotle powder, and salt. Heat a grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until well marked. Let stand 10 minutes. Thinly slice steak across the grain.
6. Add onion rings to pan; grill 4 minutes on each side or until well marked. Place in a bowl; cover with plastic wrap. Combine marinara and adobo sauce.
7. Roll dough into a 15 x 9-inch rectangle on a lightly floured surface. Pierce dough liberally with a fork. Sprinkle cornmeal on pizza stone. Place dough on hot stone; bake at 500° for 5 minutes. Remove stone from oven. Spread sauce mixture over dough, leaving a 1/2-inch border; top evenly with mozzarella and cheddar. Arrange poblano and onion slices over pizza; top with steak. Sprinkle with queso fresco. Return stone to oven; bake pizza 9 minutes or until crust is done.
8. Combine tomato, juice, and minced red onion; sprinkle tomato mixture over pizza. Top with cilantro sprigs, if desired.

Nutrition Facts

Carne Asada Pizza

Amount Per Serving (1 g)

Calories 265 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Sodium 98mg 4%

Total Carbohydrates 32g 11%

Sugars 1g

Protein 17g 34%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Cooking Light Magazine

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