2 winning game day recipes: Meat lovers pizza, rib-eye cap steaks
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Recipes in this Video
2 recipes
Ingredients
- ●2 cups all-purpose flour
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1 tsp sugar
- ●3/4 cup warm water (110°F)
- ●1 tsp salt
- ●1 tbsp olive oil
- ●1/2 cup pizza sauce
- ●1 cup shredded mozzarella cheese
- ●1/2 cup cooked and crumbled Italian sausage
- ●1/2 cup pepperoni slices
- ●1/2 cup cooked bacon bits
- ●1/4 cup sliced black olives
- ●1 tsp dried oregano
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5Preheat your oven to 475°F (245°C) and place a cast iron skillet inside to heat up.
- 6Once the dough has risen, punch it down and roll it out to fit the size of your skillet.
- 7Carefully remove the hot skillet from the oven and add a little olive oil to coat the bottom.
- 8Place the rolled-out dough in the skillet, pressing it up the sides slightly.
- 9Spread pizza sauce over the dough, then sprinkle with mozzarella cheese.
- 10Top with Italian sausage, pepperoni, bacon bits, black olives, oregano, and red pepper flakes if using.
- 11Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly.
Equipment
cast iron skilletmixing bowlrolling pinmeasuring cupsmeasuring spoons
Ingredients
- ●1 lb rib-eye cap steak
- ●1 French baguette
- ●2 cups cherry tomatoes, diced
- ●1/4 cup fresh basil, chopped
- ●2 cloves garlic, minced
- ●1/4 cup balsamic vinegar
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese
Instructions
- 1Preheat the grill to medium-high heat.
- 2Season the rib-eye cap steak with salt and black pepper.
- 3Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- 4Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- 5While the steak is resting, slice the French baguette into 1/2 inch thick slices and brush each side with olive oil.
- 6Grill the baguette slices for about 1-2 minutes on each side until they are toasted and golden brown.
- 7In a bowl, combine the diced cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, and remaining olive oil. Mix well and season with salt and pepper to taste.
- 8Top each grilled baguette slice with a spoonful of the tomato mixture.
- 9Add a few slices of the grilled rib-eye cap steak on top of the tomato mixture.
- 10Sprinkle grated Parmesan cheese over the bruschetta before serving.
Equipment
grillmixing bowlcutting boardknifebaking sheet
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