Filet Mignon Goat Cheese Pizza with a Balsamic Drip &
Orange you glad you had a Sorbet?
Just a few notes of Dean Martin crooning this song (if you haven't heard his version, check it out!), and it's enough to drive us to the kitchen to whip up our favorite pizza and dessert.
We first tasted a version of this pizza at a boutique wine tasting restaurant in Grapevine. One day, Tracy called to ask the chef how to make it. Much to her surprise, the recording said that they were out of business. So, this is our attempt at a re-creation of it. We think this version is a better twist on the original!
As for the dessert, when we lived in California, there was a California-based grocery store called Trader Joes that sold sorbet inside of orange halves. This is our version of that dessert. We're so excited that they are opening up a Colleyville location later this year!
So, have we piqued your interest? Do you want to know how to make these while Deano is softly playing in the background? Then, read below. We'll also be sure to add this to the other recipes in our Nest Recipes section on outsidethenest.net.
1 1/2 cup balsamic vinegar
1 to 2 tablespoons of olive oil
2 tablespoons sugar (or honey if you prefer)
Salt and freshly ground black pepper to taste
5 minced garlic cloves
1/3 cup of fresh basil
1/2 cup sun dried tomatoes cut into small pieces
8 ounces filet mignon or beef tenderloin or top round
8 ounces of goat cheese
8 ounces of fresh grated mozzarella
1 cup shaved parmigiano-reggiano
red pepper flakes to taste if you like a little “kick”
Pick up 2 fresh pizza doughs from your local grocery store. (Trader Joes, Whole Foods, Central Market)
Or, if you are gluten-free, Udi's makes great pizza dough. You can find in the freezer section.
Or, if you are gluten-free, try this:
Pizza Dough Prep:
Step 1: Make a round ball. Place it in an oiled bowl, cover with plastic wrap at room temperature for approx. 30 minutes.
Step 2: On a lightly floured surface, (clean granite works just fine) shape the dough into a small, flat disk. Or, if you're like Bruce, you can act like you're a chef in a pizza joint flipping it in the air (he's so silly).
Step 3: Working from the middle, press the dough outward while spreading your fingers, making the disk larger.
Step 4: Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a circle.
Balsamic Drip Directions:
Boil the balsamic vinegar and the 2 tablespoons of sugar in a small saucepan over medium-high heat until reduced to 1/3 cup or so, stirring periodically, around 18 minutes.
If you want to add honey instead of sugar, wait until the balsamic is reduced, lower the heat to simmer, and then add the honey.
- Cook the steak however you prefer.....outdoor grill, skillet, oven, etc.
- Don't over cook it since it will be getting additional heat from the oven once it's on the pizza.
- Chop it into small pieces with kitchen shears or a knife.
- Salt and pepper to taste.
- Preheat oven to 400 degrees F. Place the rack in the middle of the oven. If using a pizza stone, put the stone in the oven as it preheats.
- Saute garlic in olive oil over medium heat until soft, stirring often. Season with salt and pepper.
- Now that your oven is preheated, brush flatbread with olive oil and put on the pizza stone or a baking sheet and “pre-bake” to crisp for about 5 min.
- In the meantime, spoon goat cheese into a bowl and add a splash of milk or water to thin it so it’s spreadable.
- Remove pizza crust from oven and spread with goat cheese and garlic. Now, top with steak, sun-dried tomatoes, balsamic drip, crushed basil, and cheeses.
- Place back in the oven and bake for 10 minutes or until the edges look crisp.
Orange you glad you had a Sorbet?
Foil for freezing
- Slice Oranges in half
- Remove interior of the orange
- Add your favorite sorbet flavors
- Wrap in foil and place in the freezer