Potatoes, onions and more.

Steak and Potato Pizza


Leftovers are Susan Schuman’s of Our Family Eats best-kept secret for getting dinner on the table quickly during midweek mayhem, but she doesn’t serve the same dish twice. Susan uses leftover ingredients, like the steak and potatoes on this pizza, to create a new dish the whole family will love. Tip: This recipe makes enough dough for two pizzas so if the kids prefer their pizza plain, top one with just potatoes and cheese.


3Cupbread flour (Dough)
1Cuplukewarm water (Dough)
1TablespoonExtra virgin olive oil (Dough)
1TeaspoonSea salt (Dough)
1⁄2Teaspoonhoney (Dough)
1 1⁄4PoundYukon Gold potatoes (Pizza)
1⁄2Poundskirt steak* (Pizza)
  Salt and pepper to taste (Pizza)
1 1⁄2Cupshredded mozzarella cheese (Pizza)
4 cloves garlic, minced (Pizza)
5Ouncepackage crumbled blue cheese (Pizza)
2TablespoonChopped fresh rosemary (Pizza)
  *Leftover cooked steak works for this or use 1 large thinly sliced Vidalia onion for steak to make a vegetarian option


Place all dough ingredients in a food processor. Process for 30 to 60 seconds or until mixture forms a ball. Place in a lightly oiled bowl loosely covered with a damp cloth. Let rise in a warm spot for 1 hour. (To save time, a 14-oz. ball of pre-made pizza dough may be substituted.)

Place potatoes in a microwave-safe bowl. Cover and cook on HIGH for 8 minutes or until potatoes are tender (potatoes may be cooked 1 to 2 days ahead and stored in the refrigerator until ready to use.) Let potatoes cool and slice 1/8-inch thick.

Preheat grill to medium-high. Grill steak for 3 minutes on each side or until rare. Cut across the grain into thin, bite-size strips; season with salt and pepper and set aside.

Preheat oven to 450°F. Divide dough into 2 pieces and roll each into a 12 to 14-inch circle on a lightly floured board. Place on 2 parchment-lined baking sheets or pizza pans. Top evenly with cheese, potatoes, garlic, steak and blue cheese. Bake for 10 to 12 minutes or until cheese is lightly browned. Remove from oven and sprinkle with rosemary.


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time1 1/2 hours