Grilled Steak Caesar Pizza with Cauliflower Crust

Plant Powered Pizza

The number of consumers leaning toward plant-based diets is increasing. In fact, plant-based options aren’t just for vegans and vegetarians. These offerings are equally attractive to meat eaters looking for healthier options and consumers concerned with sustainability. Pizza can be an ideal platform to let your chefs get creative with combining flavor-rich proteins and alternative plant-based products.

Rich’s® Seasoned Cauliflower Pizza Crusts, made with real cauliflower, is an innovative crust that cooks, cuts, and crunches like traditional pizza while remaining completely gluten-free. It is the perfect base for organic toppings that can further appeal to health and environmentally conscious consumers. Markon® Organic Lemony Arugula adds freshness and flavor that perfectly compliments rich, creative pizza toppings. Create an on-trend pizza on cauliflower crust with marinated flank steak, organic arugula, garlic lemon oil, confit eggs yolks, crispy chickpeas, anchovies, onion, and shaved Parmesan.

 

Grilled Steak Caesar Pizza with Cauliflower Crust
Grilled Steak Caesar Pizza with marinated flank steak, garlic-lemon oil, organic lemony arugula, confit egg yolks, fried chickpeas, anchovies, onion, and Parmesan on a gluten-free cauliflower crust.
Servings
2pizzas
Servings
2pizzas
Grilled Steak Caesar Pizza with Cauliflower Crust
Grilled Steak Caesar Pizza with marinated flank steak, garlic-lemon oil, organic lemony arugula, confit egg yolks, fried chickpeas, anchovies, onion, and Parmesan on a gluten-free cauliflower crust.
Servings
2pizzas
Servings
2pizzas
Instructions
Confit Egg Yolks
  1. Place egg yolks and oil in small oven-safe saucepan; bake at 175°F until temperature of oil reaches 140°F, about 35 minutes. Gently remove egg yolks; refrigerate in an airtight container up to 3 days.
Garlic-Lemon Oil
  1. Whisk all ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about ⅓ cup.
Grilled Flank Steak
  1. Whisk all ingredients, except steak, in a bowl; rub over steak and let stand 30 minutes.
  2. Grill steak over medium-high heat until internal temperature reaches 140°F, about 5 minutes, turning once; let stand 5 minutes. Slice steak against the grain; refrigerate in an airtight container up to 3 days.
For Serving
  1. Bring 3 Confit Egg Yolks to room temperature.
  2. Top pizza crust with half the Garlic-Lemon Oil, 6 anchovies, 4 ounces steak, ¼ cup cheese and half the onion. Bake at 425°F until crust is golden brown and internal temperature of crust reaches 165°F, about 10 minutes.
  3. Dry ¼ cup chickpeas thoroughly with paper towel; toss with ¾ teaspoon cornstarch in a bowl. Deep-fry at 350°F until crisp and golden brown, about 3 minutes; drain and toss with ¼ teaspoon salt.
  4. To finish, top pizza with ⅓ cup arugula, egg yolks, 2 tablespoons cheese, crispy chickpeas and ½ teaspoon cracked pepper; cut into 6 slices.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Large Eggs #034909

Olive Oil #370860

Garlic Cloves #097210

Extra Virgin Olive Oil #015232

Lemon #096190

Fresh Cracked Black Pepper #036411

Fresh Lemon Juice #028246

Worcestershire Sauce #304978

Dijon Mustard #304607

Flank Steak #029677

Rich's® 10-inch Gluten-Free Seasoned Cauliflower Pizza Crusts #043703

White Anchovy Fillets #042162

Parmesan Cheese #031531

Red Onion #097481

Cooked Chickpeas #220635

Cornstarch #389741

Kosher Salt #340657

Markon® Organic Lemony Arugula #042027

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