Tri Tip Pizza, Small, Plating (6 Slices) Recipe
Make Tri Tip Pizza, Small, Plating (6 Slices) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until foamy.
- 2
Prepare Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Tri-Tip Preparation
- 4
Cook Tri-Tip
Season the tri-tip steak with salt and pepper. Preheat a grill or skillet over medium-high heat. Sear the tri-tip for about 4-5 minutes per side until nicely browned, then reduce heat and cook for an additional 15-20 minutes until the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing thinly.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 6
Roll Out Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round or a shape that fits your pizza stone or baking sheet.
- 7
Add Sauce and Toppings
Transfer the rolled-out dough to a baking sheet or pizza stone. Spread the pizza sauce evenly over the dough, leaving a small border. Top with shredded mozzarella cheese, sliced tri-tip, red onions, and bell peppers. Drizzle with olive oil and season with salt and pepper.
- 8
Bake Pizza
Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.
- 9
Garnish and Serve
Remove the pizza from the oven, top with fresh basil leaves, slice into 6 pieces, and serve hot.
