Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily

Balsamic Steak and Arugula Pizza for a National Pizza Month #SundaySupper with #GalloFamily

I suppose you could cross this off my culinary bucket list. I must admit that pizza seems like a rather pedestrian dish to be placed there, given my style, but I had a rather unusual version. There are few factors preventing me from preparing it but chief among them is the fact that, according to the recipe developer, the entire pie weighs in at ten to twelve pounds which is excessive for three people in my family. Possibly next February for a Super Bowl party...

For this dish, I decided to place the focus onto the flavor profile.

Inspiration Behind the Dish

Gallo Family Vineyards has decided to use this opportunity to challenge the team at #SundaySupper to pair its wines with pizza toppings in celebration of National Pizza Month, which is October in the United States. For it, each participant was able to select two wines to pair so I chose chardonnay and cabernet sauvignon, primarily because I'm most familiar with them, so it would theoretically result in better pairings, but also because they are my favorite wines to drink. Not familiar with Gallo Family Vineyards? Well, they have provided a store locator so you can find their wines. Also, please consider giving them a 'Like' on Facebook, following them on twitter and instagram in addition to subscribing to their YouTube channel. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

When I was conceptualizing the dish, I thought I might pair the chardonnay with French flavors that complement chicken but it looked like many of my peers were also preparing chicken pizzas so I thought I'd pair the cabernet sauvignon. My favorite way to pair it is with beef so, per what has become my standard operating procedure, I consulted The Flavor Bible and was reminded of a flavor pairing I used a couple of years ago with a New York steak dish. It suggested to pair steak with arugula, Parmesan and balsamic vinegar. It has become one of my favorite flavor profiles and I knew it would pair nicely with the cabernet sauvignon so I used it again.

Dish Details

I adapted a number of different sources to create this dish. I used the pizza dough recipe found on page 31 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak with the pizza sauce found on thekitchn.com. For the toppings, I used the balsamic marinade found at food.com and paired it with Ina Garten's arugula topping found on foodnetwork.com.

Ingredients

For the balsamic steak:
1 3/4-to-1 pound flank steak
1/4 cup balsamic vinegar
1/4 cup plus 1 tablespoon olive oil, divided
1 clove garlic, smashed with the side of a knife
Freshly ground black pepper

For the pizza dough:
1/4-ounce (1 packet) dry active yeast
1 1/2 cups water at a temperature of 100° Fahrenheit to 110° Fahrenheit
1 teaspoon sugar
4 cups all purpose flour
1 tablespoon olive oil

For the pizza sauce:
1 28-ounce can whole or diced tomatoes
6 cloves garlic
2 teaspoons balsamic vinegar
Olive oil
Kosher salt
Freshly ground black pepper

Shredded mozzarella and parmesan cheese

For the arugula:
5 ounces arugula
Juice from 1 lemon
Olive oil
Kosher salt
Freshly ground black pepper

Method

1. Prepare the flank steak. Place the steak in a resealable plastic bag, then combine the garlic, balsamic vinegar, 1/4 cup olive oil in a small bowl and season with pepper. Pour the marinade over the steak and refrigerate for at least 1 hour. Remove the steaks from the marinade 30 minutes before searing it and discard the marinade. Pat the steak dry and heat the remaining oil in a large skillet. Once it starts to smoke, sear the steak, approximately 4 to 5 minutes on each side. Remove from the pan and let it rest for 5 minutes, then slice the steak into thin strips. It may also be necessary to cut each strip into bite size pieces. Set aside while you prepare the pizza dough.

2. Prepare the pizza dough and pizza sauce. Using a mixer with the dough hook attachments, combine the yeast, water and sugar in a large mixing bowl. Add the flour in small amounts, mixing well in between each addition until the dough is tacky but not sticky. Remove the dough from the bowl using olive oil if necessary and place on a lightly floured a flat surface. Cover the dough with a dry towel and let it rise for 30 minutes. While the dough is rising, preheat the oven to 425° Fahrenheit then combine the first three ingredients in a blender and drizzle in approximately 1 tablespoon olive oil. Blend the sauce, then season with salt and pepper to taste.

3. Assemble the pizza. Once the dough has risen, Roll the dough, shape it and transfer it to a sheet pan or pizza pan. Spoon some pizza sauce onto the dough, leaving three quarters of an inch space from the edge of the dough. Shower the pizza sauce evenly with the cheeses then top the cheese with the balsamic steak. Bake in the preheated oven until the crust is crispy and the cheese has melted, approximately 9 to 10 minutes.

4. Prepare the arugula and finish the dish. While the pizza bakes, combine the lemon juice and olive oil in equal parts in a small bowl, then season with salt and pepper. Toss the arugula with just enough to dampen, a scant couple of teaspoons. Once the pizza is finished in the oven, top it with the dressed arugula, slice and serve with your favorite Gallo Family Vineyard wine.

Final Thoughts

There are a couple of execution issues I'd like to discuss. First, my source recipe for the instructs to marinate the steak for only 30 minutes to 1 hour but I actually let it sit in the marinade overnight for a stronger balsamic flavor. Secondly, I wanted to specify here that my first attempt at pizza dough failed because I didn't measure the flour. Furthermore I had trouble mixing the flour after a few additions so I might add it all in at once the next time I attempt it. Overall, I was fairly satisfied with the dough because it was comparable to some pizzas I have had delivered. Honestly, pairing wine with pizza initially seemed unnatural to me, however the cabernet did pair with the flavors of the pizza exceptionally well so I will probably do so again the next time I make pizza at home.

Lastly, I'm not the only National Pizza Month celebrant, so be sure to review the others listed below.

Sweet Pizzas

• Apple Pie Pizza by That Skinny Chick Can Bake
• Chocolate Chip Peanut Butter Pizza by Desserts Required
• Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families

Savory Pizzas

• Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
• Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
• Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
• Chicken Parmesan Pizza by Life Tastes Good
• Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
• Flammkuchen by Curious Cuisiniere
• Grilled Fig + Prosciutto Pizza by An Appealing Plan
• Jalapeño Popper White Pizza by Food Done Light
• Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
• Pasta Pizza Pie by Alida’s Kitchen
• Pizza Bagels by Recipe for Perfection
• Portuguese Flatbread Pizza by Family Foodie
• Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
• Roasted Corn Pizza by Brunch with Joy
• Sauerkraut and Meatball Pizza by Palatable Pastime
• Sausage and Ricotta Naan Pizza by Casa de Crews
• Thai Chicken Pizza by The Redhead Baker

Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione for a National Moscato Day #SundaySupper with Gallo Family Vineyards

Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione for a National Moscato Day #SundaySupper with Gallo Family Vineyards

In a moment of self-evaluation, I must admit I'd love to be a cook at a fine dining establishment if money wasn't a concern-not the chef because I wouldn't want the responsibilities that accompany the title. There are several reasons I have yet to achieve it but you might say it's a long term goal. I realized this fact after examining many of the dishes I have produced here. I always attempt to present my food in a manner that an expensive restaurant would be proud to serve to a customer. Sometimes I get close; often I don't. It's a continual process of learning by trial and error.

I am also like many savory chefs because I don't prepare many desserts and it isn't a skill that is utilized often. I attempted to produce a gourmet dessert last summer for #SundaySupper, however I was happy with the flavors but not its presentation. It's one of the reasons I enlisted the assistance of Jenni Field of Jenni Field's Pastry Chef Online for this dish.

What inspired it in the first place? Quite simply, Gallo Family Vineyards and their celebration of National Moscato Day, which is this upcoming Friday, May 9th. Did you know that Gallo Family Vineyards produces three Moscato wines: red, white and pink? I recommend checking them out. If you're unsure of where to find Gallo wines, they have a convenient store locator and to incentivize you, Gallo has provided a $1 digital coupon. Please also check out Gallo Family Vineyards on facebook, twitter, instagram and YouTube. Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Let's discuss the dish for a moment. Since Gallo Family Vineyards sells three Moscato wines, I thought I'd use all three in one composed dish. Olive oil cakes have fascinated me because I find the flavor to be rather muted and was curious to see if it was able to stand on its own. The recipe I adapted used Vin Santo, but I substituted the white Moscato. I also need to note here that Chef Field assisted me in adapting the recipe that served eight to ten using a nine-inch springform pan to individualized portions. As my title suggests, I used the red Moscato in the sorbet and the pink Moscato in the zabaglione. Speaking of a zabaglione, I had never heard of it until I learned that the French call it a sabayon. It's often served in a cocktail glass but I decided to use it as a sauce for this dish. Additionally, Chef Field also identified the tuile. I used one because I think it gives a dessert an elegant presentation and I wanted the experience baking them.

The Challenge

Earlier this year, I prepared a spicy dish to pair with Gallo Family Vineyard's white Moscato so I wanted to use Moscato in a dessert dish to exhibit its versatility, in addition to attempting a fine dining presentation.

The Source

I adapted the sorbet from Dish with Clarissa, the zabaglione from epicurious and the tuile from allrecipes.com. With the help of Chef Field, I adapted the Apple & Olive Oil Cake recipe I found on pages 232-234 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer.

Ingredients

For the sorbet:
3/4 cup water
3/4 cup granulated sugar
1 1/2 pounds strawberries (thawed, if frozen)
1 1/2 cups Gallo Family Vineyards Red Moscato
Juice from 1 lime

For the tuile:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioner's sugar, sifted
4 egg whites
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
5 tablespoons unsweetened cocoa powder

For the cake:
5 large egg yolks
7 large egg whites
3/4 cup granulated sugar
1/2 teaspoon cinnamon
Zest from 1 lemon
3/4 cup extra virgin olive oil
1/2 cup Gallo Family Vineyards White Moscato
1 cup all-purpose flour
1 pinch kosher salt
Cooking spray

For the zabaglione:
6 egg yolks
1/3 cup granulated sugar
3/4 cup Gallo Family Vineyards Pink Moscato

Sliced strawberries and sifted confectioner's sugar, for garnish

Method

1. Prepare the sorbet: Combine the water and sugar into a small saucepan and place over medium low heat until the sugar dissolves, then remove from heat to create a simple syrup. Blend together the simple syrup and the remaining sorbet ingredients. Once smooth, pass the sorbet base through a sieve to remove any seeds(an offset spatula might be needed to speed up the process), then add to your ice cream machine and use according to the manufacturer's instructions. Once finished set aside in the freezer until the other components are finished. I recommend preparing this a day or two before serving to give the sorbet time to fully solidify.

2. Prepare the tuile batter: Place the butter and sugar in a large bowl and beat with an electric mixer on medium high setting. Add the egg whites one at a time, then the vanilla. Lower the speed on the mixer to medium and beat in the flour and cocoa until just combined. Cover and refrigerate for 1 hour or more.

3. Bake the tuile: While the batter rests, preheat the oven to 325° Fahrenheit and make a stencil out of cardboard. (I cut out a triangle but you can use any shape you desire.) Once the batter has rested, line a sheet pan with parchment paper or a silicone baking mat. Place the stencil on the baking mat (parchment) and place a small dollop of batter in the middle. Use an off-set spatula to evenly spread the batter so it is thin and reaches the edges of the stencil. Repeat this process to make more tuiles. Place in the oven and bake until the edges are slightly browned, approximately 8 to 10 minutes. Remove from the oven. The tuiles are pliable while hot and may be draped over a rolling pin to harden and cool for a more dramatic presentation. This can be done earlier in the day the dessert is served.

4. Prepare the cake batter: Preheat the oven to 350° Fahrenheit Combine the egg yolks, sugar, cinnamon and lemon zest in a large bowl. Beat the mixture with a whisk until it thickens, is pale and doubles in size, then whisk in the olive oil, Moscato and flour in that order. Set aside. In a separate bowl, use a mixer's whisk attachment to beat the egg whites and salt until stiff peaks form. Fold the egg whites into the original bowl, one-third of the whites at a time.

5. Bake the cake: Drop a circle of parchment into each space of a muffin pan then spray each with the cooking spray. Fill each muffin space up to 3/4 of the way full with the cake batter and bake in the oven for 20 to 22 minutes or until the cake registers an internal temperature of 200° Fahrenheit. Chef Field recommends allowing the cakes to cool in the pan upside down to prevent them from collapsing.

6. Prepare the zabaglione and finish the dish: While the cake is resting, prepare the zabaglione. Whisk the egg yolks and sugar in a large metal bowl, then gradually whisk in the Moscato. Set the metal bowl over a saucepan of simmering water (Ensure the water does not touch the metal bowl.) and continue to whisk the mixture until thick, foamy and the mixture reaches 160° Fahrenheit. To plate, spoon some zabaglione onto a plate, place the cake onto the zabaglione, and spoon some sorbet off on one side of the cake, then garnish with a tuile, strawberries and sifted powdered sugar.

Successful?

Unfortunately, I am unable to judge whether or not the dish would be suitable to be served at a fine dining restaurant, but I hope I was able to display Moscato's versatility. I'd also like to express a sincere gratitude towards Chef Field for her assistance with this dish.

Happy Moscato Day!

Before you go, please check out the other bloggers celebrating the holiday in this week's #SundaySupper event:

Appetizers and Mains:

• Lemon Rosemary Moscato Chicken by Family Foodie
• Moscato Meatball Skewers by Melanie Makes
• Pork Roast with Peach Moscato Sauce by Magnolia Days
• Pork with Moscato Sauce & Veggies by Momma's Meals

Beverages, Breakfast, and Sweets:

• Blackberry Bellinis by The Foodie Army Wife
• Blackberry Almond Cake with Moscato Zabaione by The Girl In The Little Red Kitchen
• Individual Plum Crumbles with Moscato Syrup by Neighborfood
• Mandarin Orange Tart by NinjaBaking.com
• Mango Moscato Sorbet by Webicurean
• Mexican Chocolate Ganache Cake by MealDiva
• Mixed Berry Moscato Gelees by Alida's Kitchen
• Moscato Gelée with Strawberry Compote by kimchi MOM
• Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione by Crazy Foodie Stunts
• Overnight Peaches and Cream Stuffed French Toast by In The Kitchen With KP
• Peachy Apricot Moscato Cake with Moscato Whipped Cream by Cindy's Recipes and Writings
• Pink Moscato Cupcakes + Citrus Moscato Sangria by Hezzi-D's Books and Cooks
• Pink Moscato Strawberry Shortcake by Peanut Butter and Peppers
• Raspberry Moscato Sangria by The Messy Baker
• Strawberry Pink Moscato Ice Pops by girlichef
• Strawberry Tart with Moscato Lemon Curd by Foxes Love Lemons

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.