A few nights ago, I had a girl over for dinner. I asked her if she liked pizza, she said yes, and from that point forward until she arrived, I believe I set her expectations at level "laziest guy ever." Not so, as she was led to believe. My dad bakes a lot of homemade pizzas, and he's actually gotten pretty good at it, to the point where his friends have suggested on multiple occasions for him to open up his own shop, so if I learned from anyone, I learned from him. Using that experience, I decided to get experimental that night and set out to make a Brazilian pizza. I have no idea what this would entail, but it sounded cool and different. So I did some research on Brazilian gourmet and came up with the following toppings. To quote the intended, "This is [expletive] amazing."
Before I did anything, I cut a thinly sliced Top Sirloin steak into thin strips and marinated them in coconut milk, coriander, and cumin for about an hour. Gross, right? You'll think I'm lying, but not so much. Like I said, experimental. I then made the dough from scratch, rolled it flat into a thin, square shape, pinched the edges and laid it into a greased pan. After that, I spread over the crust a tomato-based ranchero sauce that I got from the Central American recipe isle of the grocery store. I can't remember who makes it, but I've used it as a base for Spanish rice and enchilada sauces. It's got a sweet flavor to it...pretty amazing stuff. After pan frying the strips of steak, I added them first, followed by black beans, a fully diced tomatillo, garlic, mild green chilies, slices of red onion, thinly-sliced tomatoes and all topped with crumbled goat cheese. I threw it in the oven for about 20 minutes at 400 degrees and it was set to go.
Needless to say, if it ended up being a disaster, I wouldn't be bragging about it here. Give it a shot sometime. It was fairly amazing. I hear all the Brazilians are doing it.
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