carne asada pizza

Taco tuesday can take the shape of pizza, right? Especially when you fold up your slice?

Not to mention, this particular pizza flavor combo is carne asada - or my quick and easy weeknight version of a michelada marinade.

You can do a homemade cilantro pesto if you really want to… or you can use my favorite sub-out. And the same goes for pizza dough… homemade or store bought. You do you boo.

Ingredients:

1 bottle bloody mary mix (I like fever tree)

1 bottle stone buenaveza

1 1/2 lbs skirt steak

10 oz pizza dough

ap flour

maazah cilantro chutney (or homemade pesto)

sliced mushroom

sliced red and green bell pepper

sliced yellow onion

sliced avocado

cilantro leaves

mozzarella

Directions:

Add bloody mary mix, beer, and skirt steak to a gallon sized ziplock bag. Refridgerate 4 - 6 hours before broiling. Let sit for 20 minutes outside of fridge before broiling.

Remove dough from the fridge at least 1 hour before baking. Roll in flour and let sit in a ball.

Pre-heat oven to broil.

Place skirt steak on a foil lined pan. Broil on each side for 5 - 7 minutes. Until steak starts to brown.

Remove from oven, and let rest 10 minutes before thinly slicing against the grain

Pre-heat pizza girl oven for 10 minutes at 5 and 5.

Stretch out dough to form a circular crust.

Lay out on pizza peel that has been topped with corn meal.

Spoon cilantro chutney over the bottom, using a spoon to distribute evenly over dough.

Top with steak, mushroom, pepper, onion, avocado, and cilantro leaves.

Spread mozzarella cheese all over.

Turn top heat to a 3.

Transfer to pizza oven. Close and cook for 4 - 6 minutes. Until cheese starts turning golden brown.

Remove from oven, slice and serve.

(Oh, and don’t forget to fold for the full “taco” experience).