Chef Sean Griffin of Neros
at Ceasars Palace –
Las Vegas, NV
Adapted by StarChefs.com
Yield: 4-6 Servings, or 3 (12-inch) Pizzas
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1 Tablespoon kosher salt
- 2 Tablespoons extra virgin olive oil
- 3 cups all purpose flour, plus additional for dusting
- 2 cups oil
- 2 cups flour
- Kosher salt and fresh ground black pepper to taste
- 6 shallots, thinly sliced into rings
- 2 (16 ounce) New York strip steaks
- 2 cloves garlic, minced
- 2 fresh rosemary sprigs, needles only
- 3 Tablespoons extra virgin olive oil
- 1 pound Hen of the Wood mushrooms
- 8 cups baby spinach, packed
- 8 ounces Point Reyes blue cheese
- 2 cups Parmesan cheese, grated
For Pizza Dough:
In a mixer fitted with a dough hook, combine the yeast, sugar,
and warm water. Stir to dissolve the yeast and sugar well; allow
to rest until the yeast starts to foam, approximately 5 minutes.
Turn the mixer on low speed and add the salt, oil and flour. Mix
until the flour is absorbed. Increase the mixing speed to medium
and knead for 5 minutes. The dough should be smooth and elastic.
Form the dough into a round and place in a lightly oiled bowl.
Cover with plastic wrap and allow the dough to rise in a warm
spot until it has approximately doubled in size, or about 1 hour.
Place the dough on a floured counter and knead briefly. Cut it
into 3 equal parts, and allow to rest for 10 minutes. Roll each
piece of dough out into a 12-inch circle, 1/8-inch thick. Place
the pizza dough unto a floured pizza pan and brush the crust with
Preheat oven to 500°F. In a medium-sized pot, heat the frying
oil to 350°F. Season the flour with salt and pepper; dredge
the shallot rings in the flour and fry them in oil until they
are golden brown and crispy.
Season the strip steaks with salt and pepper. Grill them on a
barbeque to medium-rare, or to desired temperature. Set aside.
Sauté the garlic and rosemary in oil for 1 minute; add
the mushrooms and cook until they have reabsorbed their moisture
and are browned. Season with salt and pepper. Add the spinach,
season with salt and pepper, and cook until the leaves are wilted.
Cool, and squeeze out any excess moisture.
Scatter the mushroom and spinach mixture around each pizza dough.
Crumble the blue cheese over the pizzas. Bake the pizzas until
the crust is golden and crisp, and the cheese is bubbly, approximately
12 minutes. Remove from the oven. Thinly slice the steaks and
lay them on the pizzas. Top each pizza with parmesan cheese and
crispy shallot rings.
To Assemble and Serve:
When the parmesan cheese begins to melt, section the pizzas with
a pizza cutter. Serve immediately.