Beef Stroganoff Pizza

Name: Beef Stroganoff Pizza
Ingredients: 1 pound fresh pizza dough; 2 tablespoons all-purpose flour, plus more for work surface; 1 1/4 cups whole milk, divided; 1 cup sour cream; 2 1/2 teaspoons kosher salt, divided; 2 teaspoons black pepper, divided; 1/4 cup (2 oz.) unsalted butter; 1 cup finely chopped yellow onion (from 1 [5-oz.] onion); 10 ounces sliced fresh shiitake mushroom caps; 5 garlic cloves, minced (4 tsp.); 1 tablespoon chopped fresh thyme; 1 pound beef tenderloin, cut into 1-in. cubes; 1 tablespoon yellow or white cornmeal; 3 tablespoons olive oil, divided; 12 ounces shredded part-skim mozzarella cheese (about 3 cups); 1 tablespoon thinly sliced fresh chives; 1 teaspoon paprika

17 ingredients

5 steps

Ingredients

1 pound fresh pizza dough
2 tablespoons all-purpose flour, plus more for work surface
1 1/4 cups whole milk, divided
1 cup sour cream
2 1/2 teaspoons kosher salt, divided
2 teaspoons black pepper, divided
1/4 cup (2 oz.) unsalted butter
1 cup finely chopped yellow onion (from 1 [5-oz.] onion)
10 ounces sliced fresh shiitake mushroom caps
5 garlic cloves, minced (4 tsp.)
1 tablespoon chopped fresh thyme
1 pound beef tenderloin, cut into 1-in. cubes
1 tablespoon yellow or white cornmeal
3 tablespoons olive oil, divided
12 ounces shredded part-skim mozzarella cheese (about 3 cups)
1 tablespoon thinly sliced fresh chives
1 teaspoon paprika

Directions

1

Place a pizza stone or baking sheet in oven; preheat oven to 450°F. Remove dough from refrigerator; set aside at room temperature.
2

Whisk together flour and 1/4 cup of the milk in a small bowl until smooth. Heat remaining 1 cup milk in a small skillet over medium-high until bubbles form and milk just simmers. Stir in flour mixture; simmer, stirring often, until thickened and reduced to 1 cup, about 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream and 1/2 teaspoon each of the salt and pepper; set aside.
3

Melt butter in a large skillet over high until foamy. Add onion, mushroom caps, garlic, and thyme; cook, stirring often, until mushrooms soften and release their liquid, 5 to 6 minutes. Add beef; sprinkle with remaining 2 teaspoons salt and 1 1/2 teaspoons pepper. Cook, stirring occasionally, until beef is browned and liquid has evaporated, 5 to 6 minutes. Remove from heat; let cool 10 minutes.
4

Roll dough into a 14-inch circle on a lightly floured work surface. Sprinkle a pizza peel or rimless cookie sheet with cornmeal. Place dough on prepared peel. Prick liberally with a fork, and brush with 1 1/2 tablespoons of the oil. Slide dough off of peel and onto hot pizza stone in preheated oven. Bake 3 minutes; remove from oven. Spread sour cream mixture in a circle on dough, leaving a 1-inch border. Top evenly with beef mixture and cheese. Return to oven, and bake at 450°F until cheese is bubbly and melted, 9 to 11 minutes. Remove from oven.
5

Brush crust with remaining 1 1/2 tablespoons oil. Sprinkle pizza with chives and paprika. Cut into 12 wedges.