Ribeye & White Bean Hummus Pizza Recipe
Yield: two 12” pizzas
For the pizza dough:
For the White Bean Hummus:
For the steak:
For the pizza:
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 Saica 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 KitchenAid 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.
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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.