Spaghetti Western Week and Carne Asada Pizza Recipe Recipe
Spaghetti Western Week and Carne Asada Pizza Recipe
Welcome to Everyday Southwest’s first annual Spaghetti Western Week! Our little tribute to the special bond between Southwest and Italian, cowboy and buttero, enchilada and lasagna, Clint Eastwood and… wait, nothing matches Clint Eastwood. And, since “the man’s” birthday is on May 31st, what better week to celebrate this one? I’m breaking out my Southwest versions of old Italian favorites like pizza and raviolis and combination fit to feed Clint Eastwood himself.
Few things are dearer to the heart of this Southwest girl than summer nights sitting with the family piled in front of the tv watching old time Spaghetti Western movies, hogging the bowl of popcorn and reliving the adventures of the wild west—even if they were filmed in Italy. So pull out your bean bag chairs and old western DVD’s, I’ve got some great recipes coming up to set the stage for date night or family night or waiting for Clint to knock on your door night (I have heard he might be single again… a girl can hope, can’t she?).
First up to start our Spaghetti Western Marathon is Carne Asada Pizza Recipe. This recipe is my Southwest version of the Italian pie covered in roasted chiles, melty Jack cheese and spicy marinated beef. You’ll love it and… if the man with a Fist Full of Dollars happens to come by, you’ll be ready.
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—posted by Sandy
Carne Asada Pizza Recipe
Author: Sandy Hoopes
Recipe type: Main Dish
Cuisine: American Southwest
- 1 12 oz steak New York steak I inch thick or top sirloin or skirt steak
- 8 cloves garlic, divided
- 1 large handful fresh cilantro
- ½ teaspoon kosher salt
- ½ teaspoon fresh black pepper
- 2 whole limes, cut in sections, peel and all
- 1 whole orange, cut in sections, peel and all
- 2 tablespoons white vinegar
- ½ cup olive oil
- 1 jalapeno, stem removed
- 6 fresh Anaheim or New Mexico chiles, roasted and peeled
- 2 portions of prepared pizza dough, purchased or homemade (I use a dry, packaged hot roll mix) enough for two 16 inch pizzas
- 1 stick of butter
- 1 cup prepared pesto
- 16 ounces Monterey Jack cheese, grated
- Garnishes
- quacamole
- cotija cheese
- salsa or pico de gallo
Cut the steak into long strips that are 1 inch by 1 inch wide. Set aside.
To make the marinade, place 4 of the cloves of garlic, cilantro, salt, pepper, limes, orange, vinegar, olive oil and jalapeno in the bowl of a food processor and pulse to make a paste. Scrape paste into a bowl or zip top bag.
Place the strips of steak into the bowl or zip bag with the marinade and completely cover with the mixture. Refrigerate 4 to 8 hours.
Remove the steak from the marinade and scrap as much as possible.
Sear the steaks in a med-high frying pan with a little oil, about 2 minutes or less on each side. Slice the Steaks into ¼ inch slices. The beef should be very rare. Set aside.
Heat the stick of butter until halfway melted. Add the remaining 4 cloves of garlic and continue melting the butter until little bubbles appear on the sides of the pan. Set aside and allow the garlic to infuse in the butter.
To Assemble:
Press the prepared dough onto two upside down, oiled baking sheets. Try to get the dough as thin as possible. Brush the pizzas with garlic butter and cover with pesto.
Slice the roasted and peeled chiles into ¼ inch strips. Spread evenly over the pizzas.
Cover the pizzas with the sliced carne asada (sliced steak) and jack cheese.
Bake at 400 degrees until the crust is cooked through and the bottom is crispy, about 15 minutes.
Tip: For med-rare beef, cook the pizza halfway and then add the sliced beef to the top of the pizza.
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