Ingredients
Scale
- 2 teaspoons dried oregano
- 1 teaspoon chipotle chili powder
- salt and pepper
- 1 (14.5 ounces) can diced tomatoes
- 8 ounces skirt steak (trimmed)
- 1 tablespoon olive oil
- 1 poblano pepper (seeded and diced)
- 1 red onion (sliced)
- 1lb pizza dough
- 8 ounces shredded Mexican cheese blend
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F. In a small bowl combine oregano, chili powder, 1 teaspoon of salt and a ½ teaspoon of ground black pepper.
- Add the tomatoes and half of the spice mixture to a food processor.
- Pulse onto coarsely chopped. Transfer to a bowl.
- Slice the steak into thin strips. Season the steak slices with the remaining spice mixture.
- Heat olive oil in a large skillet over medium-high heat. Add the steak and cook while stirring occasionally until it has reached your desired doneness. Set aside.
- Roll and press the pizza crust onto a lightly greased baking sheet. Place into the oven and bake for 7-8 minutes.
- Remove from the oven and spread the tomato sauce over the partially baked pizza crust and top with Mexican cheese blend, cooked steak slices, poblano pepper, and onion.
- Return to the oven and bake for 10-15 minutes or until the crust is golden brown and the cheese has melted.