We’ve got a treat for you with our Carne Asada Pizza recipe – a bold fusion that marries the smoky flavors of Mexican grilled beef with the comforting crunch of Italian-style pizza. Drawing from traditional Carne Asada roots we’ve adapted it into a mouthwatering twist that’s perfect for spicing up your weeknight dinners or weekend parties.
This dish lets us combine tender marinated steak zesty veggies and gooey cheese on a golden crust making it an irresistible crowd-pleaser. We’re confident you’ll love how simple it is to create this flavorful favorite right in your own kitchen.
Ingredients
We love how our Carne Asada Pizza combines bold, smoky flavors with a crispy base, making it a crowd-pleaser for any occasion. Let’s break down the key ingredients we use to create this fusion dish, ensuring every element enhances the marinated steak and zesty toppings.
For the Carne Asada
To prepare the star of our Carne Asada Pizza—the tender, grilled beef—we start with these essential ingredients. Each one contributes to the smoky, citrusy marinade that infuses the meat with authentic Mexican flair.
- 1 pound flank steak – thinly sliced for quick marinating and grilling to achieve juicy tenderness
- 1/4 cup fresh lime juice – freshly squeezed for its bright acidity that tenderizes the meat
- 1/4 cup orange juice – adds a subtle sweetness to balance the marinade’s tang
- 2 tablespoons olive oil – for coating the steak and promoting a perfect sear
- 3 garlic cloves – minced for a pungent, aromatic base
- 1 teaspoon ground cumin – toasted for earthy depth that complements the steak’s flavor
- 1 teaspoon chili powder – for a mild heat that evokes traditional carne asada spice
- 1/2 teaspoon salt – to enhance the overall seasoning
- 1/4 teaspoon black pepper – freshly ground for a sharp, peppery note
For the Pizza Dough
For the foundation of our Carne Asada Pizza, we rely on a simple, homemade dough that bakes up crispy on the outside and chewy inside. These ingredients create a versatile base ready for the bold toppings.
- 2 1/2 cups all-purpose flour – plus extra for kneading, to form a sturdy yet flexible dough
- 1 packet (2 1/4 teaspoons) active dry yeast – proofed in warm water for reliable rising
- 1 cup warm water (around 110°F) – for activating the yeast and achieving the right dough consistency
- 2 tablespoons olive oil – divided, with one tablespoon for the dough and the rest for greasing
- 1 teaspoon salt – to season the dough and boost its flavor profile
- 1 teaspoon sugar – to feed the yeast and promote a golden crust
For the Toppings
Toppings are where our Carne Asada Pizza truly shines, layering zesty vegetables, melted cheese, and grilled steak for a vibrant, gooey finish. We select fresh, high-quality items to maximize flavor and texture.
- 1 cup shredded mozzarella cheese – freshly grated for its melt-in-your-mouth gooeyness
- 1/2 cup cotija cheese – crumbled for a tangy contrast that pairs with Mexican-inspired elements
- 1 cup grilled bell peppers – sliced into strips for a sweet, charred crunch
- 1/2 cup red onions – thinly sliced and caramelized for a mild, sweet bite
- 1/2 cup fresh cilantro – chopped for a burst of herbaceous freshness
- 1 jalapeño pepper – thinly sliced for optional heat that complements the steak
- 1/4 cup salsa verde – for a vibrant, tangy sauce base that ties everything together
Equipment Needed
To seamlessly transition from selecting our flavorful ingredients—like the marinated flank steak and fresh toppings—we rely on the right equipment to grill, assemble, and bake our Carne Asada Pizza to perfection. This ensures a smooth process that delivers that irresistible smoky and cheesy result every time.
Here’s a curated list of essential tools we recommend for this recipe:
- Grill or Grill Pan: A sturdy gas or charcoal grill is ideal for achieving the authentic smoky char on our flank steak. If indoors, opt for a cast-iron grill pan to mimic those outdoor flavors without compromising.
- Mixing Bowls: We need at least two medium-sized stainless steel or glass mixing bowls—one for whisking the citrusy marinade and another for preparing the pizza dough to keep things organized and mess-free.
- Rolling Pin: A classic wooden or silicone rolling pin helps us roll out the dough evenly, ensuring a crispy yet chewy crust that perfectly supports our zesty toppings.
- Baking Sheet or Pizza Stone: For baking, a preheated pizza stone yields the best results with an even, golden crust. Alternatively, use a large baking sheet lined with parchment paper for convenience.
- Knife and Cutting Board: A sharp chef’s knife paired with a sturdy cutting board is crucial for slicing grilled bell peppers, onions, and steak precisely, enhancing safety and efficiency in prep.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so we use a set of standard measuring cups and spoons to portion out ingredients like lime juice and spices without guesswork.
| Equipment Item | Recommended Type | Approximate Cost (USD) | Why It’s Essential |
|---|---|---|---|
| Grill or Grill Pan | Gas/Charcoal Grill | $50–$200 | Imparts smoky flavor to the steak |
| Mixing Bowls | Stainless Steel Set | $10–$30 | Facilitates marinade and dough prep |
| Rolling Pin | Wooden or Silicone | $5–$15 | Ensures even dough thickness |
| Baking Sheet/Pizza Stone | Ceramic Pizza Stone | $15–$40 | Promotes perfect crust crispiness |
| Knife and Cutting Board | Chef’s Knife Set | $20–$50 | Enables precise cutting of toppings |
| Measuring Cups and Spoons | Standard Set | $5–$15 | Guarantees accurate ingredient ratios |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s guide you through preparing our flavorful Carne Asada Pizza step by step. We ensure each stage delivers the perfect balance of smoky beef, zesty toppings, and crispy crust for an unforgettable meal.
Prepare the Ingredients
Before we begin cooking, we need to prep our ingredients for efficiency and flavor. Start by slicing 1 pound of flank steak into thin strips for even marination and grilling. Next, chop 2 bell peppers and 1 red onion into thin slices to enhance their caramelized texture when cooked.
For the pizza dough, combine 2 cups of all-purpose flour with 1 packet of yeast in a large bowl, then add 1 cup of warm water and 2 tablespoons of olive oil to form a smooth ball. Roll out the dough on a floured surface to a 12-inch circle ensuring it’s about ¼-inch thick for a crispy base.
Prepare the cheeses by grating 1 cup of fresh mozzarella and crumbling ½ cup of cotija for a melty yet tangy topping. Finally, finely dice 1 jalapeño and a handful of cilantro to add fresh heat and brightness, and have ½ cup of salsa verde ready for spreading.
Marinate the Carne Asada
To infuse our flank steak with bold, citrusy flavors, we start by mixing the marinade in a medium bowl. Combine the juice of 2 limes, the juice of 1 orange, 4 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 2 tablespoons of olive oil for a vibrant, aromatic blend.
Place the sliced flank steak into a resealable plastic bag or shallow dish, then pour the marinade over it ensuring every piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to 4 hours for deeper flavor penetration—the longer it marinates, the more smoky and tender the meat becomes.
Cook the Carne Asada
Once marinated, we cook the steak to achieve that signature charred exterior and juicy interior. Preheat your grill or grill pan to medium-high heat—about 400°F—for optimal searing.
Remove the steak from the marinade and pat it dry with paper towels to promote browning. Grill the strips for 3-4 minutes per side until they reach an internal temperature of 135°F for medium-rare, flipping once for even char. Let the cooked steak rest for 5 minutes then slice it into bite-sized pieces to lock in the juices and enhance the smoky essence that will elevate our pizza.
Assemble the Pizza
With the steak cooked, we now layer our pizza for a harmonious blend of textures and tastes. Begin by placing the rolled-out dough on a baking sheet or pizza stone, then spread ½ cup of salsa verde evenly over the surface as our zesty base.
Top with the grilled steak pieces, sliced bell peppers, and red onions for a colorful, flavorful mix. Sprinkle the grated mozzarella and crumbled cotija cheese over the toppings to create a gooey, melted layer, and finish with diced jalapeño and cilantro for a fresh, spicy kick that ties everything together.
Bake the Pizza
To achieve a golden, crispy crust with bubbling toppings, we bake the assembled pizza in a preheated oven at 475°F for 12-15 minutes. Position the pizza on the middle rack to ensure even heat distribution and monitor it closely—the cheese should be melted and bubbly while the edges turn a deep golden brown.
Once baked, remove the pizza from the oven and let it cool for 2-3 minutes to set the toppings, allowing the aromatic flavors of Carne Asada to shine through in every bite.
Make-Ahead Tips
To streamline our Carne Asada Pizza preparation and maximize flavor without last-minute rushes, we recommend these practical strategies. By planning ahead, you can enjoy the smoky char of marinated steak and the gooey melt of cheeses on a crispy crust even on busy days.
Preparing the Marinade and Steak
One of our favorite make-ahead moves is to marinate the flank steak up to 24 hours in advance. Combine lime juice, orange juice, garlic, and spices in a bowl, then coat the steak thoroughly. Seal it in an airtight container and refrigerate to let the citrusy, smoky flavors penetrate deeply, resulting in a tender, juicy bite that elevates the pizza’s bold taste.
Dough Preparation
We often prepare the pizza dough a day ahead for optimal texture. Mix all-purpose flour, yeast, warm water, and olive oil as outlined, then let it rise at room temperature for 1-2 hours. Once risen, punch it down, wrap it tightly in plastic wrap, and store it in the fridge. This step allows the dough to develop a chewy yet crispy base, and it’s ready to roll out when you are—just bring it to room temperature for 30 minutes before use.
Veggie and Topping Prep
Chop and grill your vegetables in advance to save time without sacrificing freshness. Slice bell peppers and red onions, grill them until charred and caramelized, then cool and store in an airtight container in the fridge for up to 2 days. Prep other toppings like chopped cilantro and jalapeño ahead too, keeping them separate to maintain their vibrant crunch and zesty heat for layering on the pizza.
Assembly and Storage Tips
For ultimate convenience, assemble the pizza partially up to 4 hours ahead. Spread salsa verde on the rolled-out dough, add the grilled steak and vegetables, and top with mozzarella and cotija cheese. Cover and refrigerate the uncooked pizza on a baking sheet to prevent sogginess. When ready to bake, pop it in the oven at the specified temperature for a golden, bubbling finish that locks in the dish’s irresistible aromas.
Reheating Guidelines
If you’ve made the full Carne Asada Pizza ahead, store baked slices in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore the crispy crust and melted cheeses, ensuring the steak remains moist and flavorful without overcooking. For longer storage, freeze individual slices wrapped in foil for up to 1 month—simply thaw and reheat for a quick, satisfying meal.
Conclusion
We’ve loved creating this Carne Asada Pizza recipe, blending bold flavors that turn any meal into a celebration. It’s a simple way to impress friends and family while enjoying the perfect mix of smoky and fresh tastes.
Give it a try in your kitchen—it’s sure to become one of our go-to dishes for effortless, delicious dinners. You’ll discover how easy it is to make something truly special at home.
Frequently Asked Questions
What is Carne Asada Pizza?
Carne Asada Pizza is a fusion dish combining smoky Mexican grilled beef with classic Italian pizza. It features marinated flank steak, zesty veggies, and melted cheese on a crispy crust, perfect for easy weeknight meals or gatherings.
What are the key ingredients for Carne Asada Pizza?
Key ingredients include marinated flank steak (with lime, orange juice, garlic, and spices), homemade pizza dough (flour, yeast, water, olive oil), fresh mozzarella and cotija cheese, grilled bell peppers, caramelized onions, cilantro, jalapeño, and salsa verde for a flavorful topping.
How do I prepare Carne Asada Pizza?
Start by marinating and grilling the flank steak for a charred finish. Prepare the pizza dough, then assemble by spreading salsa verde on the base, adding grilled steak, veggies, and cheese. Bake at 475°F for 10-15 minutes until golden and crispy. Let it cool slightly before serving.
What equipment do I need for this recipe?
You’ll need a grill or grill pan for the steak, mixing bowls for prep, a rolling pin for dough, and a baking sheet or pizza stone for baking. These tools help ensure even cooking and a perfect crust.
Can I make Carne Asada Pizza ahead of time?
Yes, marinate the steak up to 24 hours in advance, prepare dough a day ahead, and chop/grill veggies early. Assemble the pizza up to 4 hours before baking. For reheating, warm in the oven at 350°F to keep it crispy and flavorful.
How long does it take to make Carne Asada Pizza?
Total time is about 1-1.5 hours, including 30 minutes for marinating, 20 minutes for grilling and prep, and 10-15 minutes for baking. It’s straightforward for busy schedules.
What are some tips for the best results?
Marinate steak for full flavor, use fresh ingredients for vibrancy, and preheat your oven or grill properly. Don’t overbake to keep the crust crispy. Experiment with toppings, but balance flavors to highlight the smoky beef and zesty veggies.