Recipe: Bavette Pizza!
Having a gathering but want something easy? Watching your carb intake? Disgusted by the craze of cauliflower pizza crust? Enjoy really good pizza? We have the solution! Steak crust pizza with our incredible bavette cut!
When I first saw this recipe I knew I had to try it and it is delicious! Similar to a skirt steak, the bavette, also known as the sirloin flap, is a long, thin, and well-marbled cut. Sliced against the grain, it's tender and flavorful and, as it turns out, makes for delicious pizza base! Impress your party guests with a Bavette Pizza!
1 whole Highland Spring Farm bavette
Salt & pepper
1.5 cups of pizza sauce
1.5 cups of grated mozzarella cheese
Choice of toppings
Season the bavette with salt, pepper, and oil as needed.
Prepare your grill for a very hot temperature to sear.
Sear both sides of the steak (1-3 min) to create a crust.
Reduce heat to allow for indirect cooking.
Lather in pizza sauce, mozzarella cheese, and other toppings (we used pepperoni and mushrooms).
Close lid and let cook for 10 min or until the steak is 120F and the cheese has melted.
Pull steak off grill and rest for at least 10 min.
Top steak pizza with any additional toppings (we used basil, red pepper flakes, and parmesan cheese) and salt to taste.
Slice against the grain to serve!
Recipe adaptation: Over The Fire Cooking