Indulge in a delicious recipe with Chef Tom's Ribeye & White Bean Hummus Pizza, made to perfection in a wood fired oven. Enjoy tender ribeye steak and smooth-tasting hummus, crafted from scratch for a flavor sensation that will leave you wanting more!
WHAT YOU’LL LOVE
- Slow-cooked garlic in oil: Cooking the garlic gently until soft but not browned gives you sweet garlic for the hummus and flavored oil for the steak.
- Hot-skillet steak in the oven: Searing the ribeye in a preheated cast iron skillet on the oven deck browns it quickly, and dicing it and tossing it in its juices keeps every piece moist.
- White bean hummus instead of tomato sauce: Cannellini beans blended with roasted garlic, thyme, and lemon make a creamy base that sits well with the pesto and beef.
- Fast, rotated bake: About 30-45 seconds before the first peek, then 2-3 spins, browns the whole crust evenly in a very hot wood-fired oven.
Ribeye & White Bean Hummus Pizza
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
16
Prep Time
1 hour
Cook Time
30 minutes
Calories
595
Chef Tom fires up the Clementi Wood Fired Oven and cooks up a wood fired steak and some scratch made white bean hummus for a Ribeye & White Bean Hummus Pizza!
Ingredients
- 325g warm water (110°F)
-
5g dry active yeast
-
500g Antimo Caputo “00” Pizza Flour
-
10g Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 1 head garlic, peeled
-
1 cup extra virgin olive oil
- 1 can cannellini beans
- Fresh thyme
-
1 tsp Cattleman's Grill 8 Second Ride Carne Asada Seasoning
-
1/2 tsp Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 2 tbsp lemon juice
- 1/4 cup garlic oil
- 1 lb boneless ribeye steak
-
Cattleman’s Grill Tuscan Steak Seasoning
- 1/2 cup pesto
- 1/2 red onion, sliced thin
- 6 slices provolone cheese
- 1/2 cup pickled jalapeños
-
Cattleman’s Grill Tuscan Steak Seasoning
- 1 cup diced fresh tomatoes
For the pizza dough:
For the White Bean Hummus:
For the steak:
For the pizza:
Directions
- To make the pizza dough, combine the warm water and yeast in a pint jar. Stir to dissolve the yeast. Let sit 10 minutes until a foam forms on the surface.
Transfer the water and yeast mixture to the bowl of stand mixer. Add the Antimo Caputo “00” Pizza Flour to the bowl, then sprinkle the Noble Saltworks Hickory Smoked Flaked Finishing Salt over the top. Using the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 7 minutes.
- Transfer the dough to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
- Turn the dough out onto a floured surface and divide into two equal sized portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
To prepare the pizza oven for cooking, build a fire in the center of the deck. Let the logs burn down until they are mostly coals. Slide the grate into the oven and push the fire to the side, containing it with the grate. Continue to add wood to the fire, one log at a time, to maintain the fire. Or set up your fire box in your portable pizza oven.
To make the White Bean Hummus, start by roasting the garlic. Place the peeled cloves of garlic in a Lodge 8” Cast Iron Skillet and cover with one cup of extra virgin olive oil. Over low heat, cook until the cloves are softened all the way through, but not browned. Strain the oil and reserve for later.
Combine the roasted garlic and remaining ingredients in the bowl of a Food Processor. Process until smooth. Store in the refrigerator.
To make the steak, first place a Lodge 10” Cast Iron Skillet on the deck of the Clementi oven to preheat for 5-10 minutes. Meanwhile, rub a thin layer of the garlic oil over the ribeye steak. Season the steak liberally with Cattleman’s Grill Tuscan Steak Seasoning. Allow five minute for the seasoning to adhere to the steak.
- Add about one tablespoon of grape seed or vegetable oil to the hot skillet. Place the steak in the skillet and slide the skillet back to the center of the deck. Close the door on the oven and allow the steak to cook. Flip when the bottom is nicely browned. Continue cooking until the internal temperature reaches 125°F. Remove from the grill and rest for five minutes before dicing into 1/2” thick pieces. Return the diced steak to the skillet and toss in the juices and fat.
To make the pizza, stretch the dough out until it is about 12” in diameter. Dust a pizza peel with semolina flour and place the stretched dough on the peel.
Remember, you have enough ingredients for two pizzas, so divide them evenly. Spread a thin layer of pesto on the dough. Add dollops of the white bean hummus, spacing evenly around the dough. Spread the diced steak across the surface, then the sliced onion. Tear the sliced provolone and place on top of the pizza. Place the pickled jalapeños on top of the cheese. Sprinkle the Cattleman’s Grill Tuscan Steak Seasoning over everything.
- Transfer the pizza to the center of the Clementi Wood Fired Oven’s deck. Close the door and wait about 30-45 seconds before peeking. You’ll need to spin the pizza 2-3 times to brown evenly, as the side closest to the fire will brown faster than the opposite side. When the edges and bottom are browned remove the pizza from the oven.
- Top the cooked Ribeye & White Bean Hummus Pizza with the fresh diced tomato. Slice to serve.
Recipe Note
Recipe FAQ
Why cook the garlic in oil over low heat without browning it?
Slow cooking softens the cloves all the way through and keeps their flavor sweet and mellow. Browned garlic turns bitter and wouldn't blend into a smooth hummus.
How should I store the garlic oil?
Garlic held in oil can grow botulism bacteria at room temperature. Keep the strained oil and any leftover garlic in the refrigerator and use them within about 4 days, or freeze them.
Why rub the steak with garlic oil before seasoning it?
The thin layer of garlic oil works as a binder for the seasoning and adds garlic flavor to the surface, which then sears in the hot skillet.
Why pull the ribeye at 125°F?
The steak rests for five minutes and is then diced and baked briefly on the pizza, so it finishes a little further as a topping. It's a rare-to-medium-rare cook for an intact whole-muscle steak. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why dice the steak and toss it in the skillet juices?
Small pieces are easier to spread across the pizza and eat in a slice. Tossing them in the juices and rendered fat puts that flavor back onto every piece.
Why use dollops of hummus instead of spreading it?
Spreading pesto first and dropping hummus on top in spaced spoonfuls keeps the two sauces distinct, so each bite has a pocket of creamy beans.
Why spin the pizza during the bake?
In a wood-fired oven the side closest to the fire browns faster than the far side. Turning the pizza two or three times browns the crust evenly.
Why add the fresh tomatoes after baking?
Raw diced tomato stays bright and juicy on top of the hot pizza instead of cooking down into the cheese and making it watery.
How indoor-friendly is this recipe?
3 out of 5. A home oven with a pizza stone at its highest setting can bake the pizza, and the garlic oil, hummus, and steak work on the stovetop, but you'd lose the wood-fired char and speed.
Recipe Highlights
Garlic confit oil: Flavors both the steak and the hummus.
Hot-skillet ribeye: Sears fast and stays juicy when diced.
White bean hummus base: Replaces tomato sauce with a creamy layer.
Fast, rotated bake: Browns the crust evenly.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.11 oz
- per serving
- Calories
- 595
- Carbs
- 27 grams
- Protein
- 27 grams
- Fat
- 42 grams
- Sodium
- 553 milligrams
