BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 25 2011
Beef on a Weck Pizza
1 pre-made thick crust pizza
1/2 lb. of thin sliced deli roast beef, as rare as you dare
2 cups of fine shred colby jack cheese
1 cup of milk steeped with sliced onion, peppercorns/one bay leaf
2 tbsp of butter
2 tbsp of flour
4 tbsp of horseradish
1 tsp of caraway seeds divided use-half in sauce/half for crust
1/2 tsp of garlic powder
2 tsp of melted butter
1/2 tsp of coarse pretzel salt
Preheat oven to 450 degrees. Put your pizza stone in the oven to heat blistering hot while you make the sauce.
Heat milk in small saucepan with one onion sliced in half, a few peppercorns and a bay leaf. Keep just below the scald point. Melt butter, add flour, whisking well in a separate pan. Strain hot milk, adding slowly to roux and stir until sauce thickens.
Add the horseradish and 1/2 of the caraway seeds...crush the seeds slightly to release their aroma and flavor.
Spread the horseradish sauce over the prepared crust.
Top with rare roast beef, torn into shreds over the prepared pizza. Top with the shredded cheese. Brush edge of crust with melted butter and sprinkle with remaining caraway seeds and pretzel salt. (as much as you like, caraway is the flavor that makes the difference!)
Bake in hot oven for 20-25 minutes. (ten minute preheat time for pizza stone-immeasurably improves the pre-made crust).