Deep Dish Southwestern Special

BY ROBIN BARR SUSSMAN — Winter 2014

Here’s a bold and beefy team of south-of-the-border ingredients from executive chef Bob Malone of Diamond Run Golf Club in Sewickley, Pa. Call it a Chicago-style pizza on steroids.

1 tablespoon olive oil
2 tablespoons cornmeal
1 16-inch preformed deep-dish pizza crust
3/4 cup queso mozzarella or melted mozzarella
1 pound beef tips, tri-tip, or flat-iron steak, pan-seared and thinly sliced
3 tablespoons black beans, cooked
3 tablespoons corn kernels, roasted 
1 red pepper, diced and sauteed
1 yellow pepper, diced and sauteed
3 tablespoons white or brown rice, cooked 
3/4 cup cheddar cheese, shredded
sliced pickled jalapeños
Mexican salsa

Preheat oven to 400 degrees. Coat a cast-iron skillet or deep, round baking dish with olive oil and sprinkle the bottom with cornmeal. Press in the pizza crust dough evenly and push it up around the sides, about 1 to 2 inches.

Spread a layer of queso mozzarella evenly on the base of the dough and top with beef, vegetables, rice, and shredded cheddar cheese. Garnish with jalapeños and bake for 10 to 15 minutes, or until the crust is browned and the cheese is melted. Cool slightly before cutting. Serve Mexican salsa on the side.

Yield: 6-8 servings

CHEF’S TIP: “Cornmeal on the bottom of the skillet prevents sticking and adds a delicious crunch to your pizza crust.”

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