Carne Asada Pizza

This recipe is based on California Pizza Kitchen's Carne Asada pizza. There are several steps, but it is well worth the time and effort. My family LOVES this pizza.

Pizza
1 lg. pizza crust (below)
1 recipe of cilantro pesto (below)
1 1/2 - 2 cups Monterey jack cheese, shredded
20-25 half-rings sweet white onion
1 recipe of Carne Asada beef (below)
1 can green chilies, diced (optional)
1 Tb. fresh cilantro, chopped (optional)
1 recipe salsa (below)

Place a pizza stone in the center of the oven and preheat to 500. Spread cilantro pesto evenly over the surface of prepared pizza dough. Cover sauced area with 1 cup of jack cheese. Distribute the onions, sliced Carne Asada beef, chilies, and salsa over the cheese. Sprinkle with additional cheese and transfer pizza to the oven. Bake until the crust is crisp and golden and the cheese in the center is bubbly, about 9 minutes. When cooked through, carefully remove pizza from the oven with pizza paddle and sprinkle 1 Tb. cilantro over the hot, cheesy surface. Slice and serve.

Carne Asada Beef
1 lb. raw beef (good quality steak)
1 Tb. chopped cilantro
2/3 cup lime juice
3 Tb. olive oil
1 Tb. salt
1/4 tsp. red chili flakes
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. granulated garlic
Combine cilantro, lime juice, olive oil, salt, chili flakes, paprika, cumin and garlic in mixing bowl. Blend well and add steak. Refrigerate for 1 hour or more. Prepare hot grill (or hot skillet). Grill beef until done. Remove from grill and chill (if you have time). Slice beef into 1/4" thick strips. Set aside.

Cilantro Pesto
1/2 cup firmly packed cilantro leaves
1/2 tsp. serrano peppers, minced
1 1/2 Tb. pine nuts
1 tsp. raw minced garlic
1/2 tsp. lime juice
1/4 cup Parmesan cheese
1/3 cup olive oil
Blend all ingredients in a food processor for about 2 minutes or until smooth. Set aside in refrigerator until ready to assemble pizza.

Salsa
2-3 ripe Roma tomatoes, diced
2 tsp. fresh lime juice
1 tsp. finely minced garlic
1/2 tsp. minced serrano peppers
1 tsp. chopped fresh cilantro
salt to taste
Combine ingredients and set in refrigerator for 30 minutes. Place the salsa in a strainer to remove excess water. Set aside.

Crust (or use your favorite)
1 1/3 cups warm water
1 rounded Tb. dry yeast
pinch sugar
1 1/2 Tb. olive oil
1 1/2 tsp. salt
3 cups flour (more or less)
Mix yeast and sugar with 1/3 cup warm water. Wait to proof and add remaining water, oil, and salt. Slowly add in the flour 1/2 cup at a time. Mix and knead for about 5 minutes. Put dough in an oiled bowl, turning once to oil both sides. Let dough double (30-45 minutes) in a warm location. Punch down and knead for 1 more minute. Separate into 2 balls and let rest for 10 minutes. Roll out to 1/4" thickness. Makes 2 medium-sized crusts. Add toppings and bake as directed above.