Oh friends! There is a recipe that is coming Next cookbook It has this crazy Calabrian vinaigrette in it and I’m so obsessed with it I could not wait! Calabria Pizza Chili Steak tied us up launch.

You know I live for creative pizza and Calabria Pizza Steak Chili is not unusual. Thinly sliced ​​steak with garlic sauce, olive oil, fresh vegetables and most amazing Chili Calabri drizzle.

You will need some Calabria Chili Ointment For this recipe. It’s best to just order 2 now because you’ll love it. And we use it quite often here at WGC! It adds a nice little kick to things! If you are a fan of red pepper flakes, this will be your new favorite spice!

Besides, this is the usual line-up. You can use pre-purchased dough in the store, or make your own! Cheeses and vegetables are all the things you probably already have in your fridge. And you can use leftover sliced ​​steak if you have one at hand!

Calabria Chili Steak Pizza from www.whatsgabycooking.com (@whatsgabycookin)

Need even more pizza recipes to add to your weekly series – do not say more! There’s everything your heart loves your pizza can imagine here!

Pizza steak with caliber chili vinaigrette from www.whatsgabycooking.com (@whatsgabycookin)

Calabria Chili Steak Pizza

my back

Steak meets pizza with caliber chili sauce. The game is over guys. This is amazing.

Preparation time 20 subtlety

Cooking time 15 subtlety

Total time 35 subtlety

Course Main course, dinner

kitchen Italian

For the steak:

  • 1/2 pound Side steak
  • Kosher salt and fresh black pepper
  • 1 tablespoon Vegetable oil

For the sauce:

  • 3 cloves garlic sliced ​​thin
  • 1/4 Goblet Pecorino cheese Finely shredded
  • 1/4 Goblet Parmesan cheese Finely shredded
  • 1/3 Goblet Olive oil
  • 1 Whole lemon juice
  • 1/2 teaspoon Red pepper flakes
  • Kosher salt and fresh black pepper to taste

For the flatbread:

  • 1 pound Pizza dough
  • 1-2 Cups Fontina cheese Shredded
  • Wild arugula or leafy granules
  • Wayne Calabri (Recipe below)

For Vin Calabria:

  • 1/4 Goblet Vinegar in red wine
  • 1-2 Spoons Chopped Calabria chopped in a jar (Depending on the desired level of spices)
  • 1 clove garlic ground
  • 6 Spoons Olive oil
  • Kosher salt and fresh black pepper to taste

  • Preheat the oven to 450 degrees F.

  • Heat a cast iron skillet or grill over medium-high heat. Season the steak generously on both sides with salt and pepper, then rub it all in with oil. Cook the steak, turning once or twice until evenly browned, until medium-rare and lightly charred, 8-10 minutes. Transfer the steak to a cutting board and let rest for at least 15 minutes.

  • Mix the garlic, 2 types of cheese, olive oil, lemon juice, red pepper flakes in a small bowl and mix to combine. Taste and season with salt and pepper.

  • Divide the dough into 2 equal parts. On a lightly floured surface, roll out the dough thinly. Transfer to a greased pan, drizzle with olive oil and cheese, salt and pepper. Bake 8-12 minutes until golden. Repeat the operation with the rest of the dough and remove flat breads to a clean flat surface.

  • Drizzle the flatbreads with a few tablespoons of Parmesan pecorino sauce (save some to drizzle over). Top with arugula. Season with salt and pepper and drizzle a few more tablespoons of the two sauces. Slice the steak on the grain and arrange it over a dressed arugula. Drizzle with all the remaining sauce, season with more salt and pepper and serve.

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