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1. In 10-inch (25.4 cm) skillet, brown meat over high heat. Drain fat, if necessary. Add onion and
garlic. Sauté 3 to 4 minutes. Remove from heat. Stir in tomato sauce, spices and salt and pepper.
2. In large bowl or food processor, combine flour, yeast, sugar and salt. Add water and vegetable
oil. Process or stir vigorously until ingredients are well blended. Let dough rest 10 minutes.
3. Preheat Dining-In Convection Counter Top Oven/Broiler at 425˚F (218˚C) for 10 minutes.
4. On floured board, fold dough over 3 or 4 times to knead slightly. Divide dough in half. Roll one
piece of dough to form a 14”x10” (36 x 25.4 cm) rectangle. Carefully transfer to well-greased
13”x9” (33 x 23 cm) baking pan and shape crust partially up sides of pan to form crust edge.
(Dough will be thin.)
5. Cover crust evenly with half the meat sauce. Sprinkle with half the olives, mushrooms and cheeses.
6. Bake at 425˚F (218˚C) for 18 to 20 minutes, or until crust is golden brown and cheese is melted.
Repeat with second piece of dough.
Makes: 16 pieces (about 4” x 3”/10 x 8 cm each)
1 pound (454g) ground beef chuck
1 large onion, chopped
2 cloves garlic, minced
1 can (15 ounces) (425g) tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
Salt and pepper to taste
2 cups all-purpose flour
1 package (1/4 ounce) (7g) active dry yeast
Rainy Day Pizza
1. Combine marinade ingredients in shallow baking dish. Add the opened flank steak and turn
to coat. Cover and marinate at room temperature for about 2 hours.
2. After steak has marinated, lay it open on a piece of aluminum foil. Reserve marinade.
3. Preheat Dining-In Convection Counter Top Oven/Broiler at 350˚F (177˚C) for 10 minutes.
4. Cover steak with roasted pepper halves. Sprinkle with 2 tablespoons cilantro. Cover
with prosciutto. Sprinkle surface evenly with olives. Top with spinach leaves, remaining
1 tablespoon cilantro, and black pepper to taste.
5. Starting at long side of steak, roll steak up tightly, jelly-roll fashion. Tie steak roll at 2-inch
(5 cm) intervals using kitchen string.
6. Place meat in lightly greased oven pan, and pour marinade over top. Bake until browned and
cooked through, about 40-50 minutes. Remove from oven and let stand 10 minutes before slicing.
7. To serve, slice steak into 1/2-inch (1.27 cm) slices. Garnish with parsley or watercress, if desired.
Makes: 6 servings (2 slices per serving)
Marinade
1/4 cup olive oil
1/4 cup red wine flavored vinegar
3 cloves garlic, minced
5 tablespoons chopped fresh
cilantro leaves
Coarsely ground black pepper, to taste
Italian Stuffed Flank Steak
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup hot tap water
1 tablespoon vegetable oil
1/2 cup sliced ripe olives
8 medium mushrooms, sliced
1 package (8 ounces) (227g) shredded
mozzarella cheese
1/4 cup grated Parmesan cheese
1-1/4 pounds (567g) flank steak, butterflied
2 red peppers, halved lengthwise and roasted
3 tablespoons chopped fresh cilantro leaves
8 thin slices prosciutto or other cured ham
1/4 cup chopped black olives
12 to 16 fresh spinach leaves, stems removed
Freshly ground black pepper, to taste
Kitchen string
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