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Carne Asada Cebollitas Pizza

Carne Asada and Cebollitas Pizza
Carne Asada and Cebollitas Pizza

Serves: makes one 10 to 12-inch pizza

Carne Asada and Cebollitas Pizza" alt="Carne Asada and Cebollitas Pizza
Carne Asada and Cebollitas Pizza" />


1 chile de arbol, stemmed

2 garlic cloves, roughly chopped

2 tablespoons Worcestershire sauce

1/2 cup Maggi sauce or soy sauce

1/2 cup freshly squeezed lime juice

8 ounces flank steak or skirt steak

3 spring onions or 1 bunch scallions (5 to 6), trimmed to bite size pieces, including white and light green part of stems, plus more for garnish

8 ounces pizza dough (recipe follows)

All-purpose flour for dusting work surface

1/2 cup tomato pizza sauce (recipe follows)

1 1/2 cups shredded mozzarella cheese, divided

1/2 ripe Mexican avocado, pitted, meat scooped out and sliced, for garnish

Cilantro leaves, for garnish

1 lime, cut into wedges, for garnish

To Prepare

To make the marinade, toast the chile on a small skillet over medium heat for less than a minute per side, until toasted but not burnt. In a blender or food processor, puree the chile with the garlic, Worcestershire sauce, Maggi sauce and lime juice. Divide marinade, reserving 1/4 cup for the onions and the rest for the steak.

Place the steak in a zip-lock bag or shallow dish and pour all but 1/4 cup marinade over it to coat. Cover (if in a dish) and refrigerate for at least 2 hours and up to overnight, turning the meat once.

Remove the steak from the marinade. Place in an oven-proof dish and broil for 3 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat to somewhere between rare and medium rare. Set aside to rest for 5 to 10 minutes, then slice and cut into 1 to 2-inch pieces, across the grain.

Place the spring onions or scallions in a medium bowl with remaining 1/4 cup marinade.

Preheat the oven to 425 degrees. On a lightly floured surface, stretch dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spead on 1/2 cup of the pizza sauce leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Transfer back to the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes.

Transfer to a cutting board and serve the pizza topped with sliced avocado, cilantro leaves, sliced scallions and lime wedges. Drizzle on some reserved onion marinade, too.


Foolproof Pizza Dough
Masa para Pizza Fácil

Serves: makes enough for two 10 to 12-inch pizzas


1 teaspoon active dry yeast

1 tablespoon extra virgin olive oil

1 cup lukewarm water (110-115 degrees)

1/2 teaspoon sugar

2 2/3 cups all-purpose flour, plus more for work surface

2 teaspoons kosher or coarse sea salt

To Prepare

In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.

In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.

Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.

Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.

Bring the dough back to room temperature, without removing the plastic wrap, before using.


Basic Pizza Sauce
Salsa de Pizza Básica

Serves: makes over 2 cups


3 tablespoons olive oil

1/3 cup chopped white onion

2 garlic cloves, finely chopped or pressed

1 28-ounce can crushed tomatoes, or 2 pounds of fresh tomatoes (quartered and pureed)

1 teaspoon dried oregano

1 1/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Heat oil in a medium saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally, until they have completely softened and begun to brown around the edges. Add the garlic, stir and cook for a minute until fragrant and tanned. Pour in the tomatoes, sprinkle with salt and oregano, stir, cover the pot partially (sauce will want to splatter all over your counters) and simmer for 5 to 6 minutes. Turn off the heat.

Use what you need and store the rest tightly covered in the refrigerator for further use.


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