When I was little and we lived in Stavanger we used to go eat pizza at this restaurant called La Gondola. I have some good childhood memories from this… at least my taste buds do. We always ordered their trademark pizza when we ate there: a calzone with bernaise sauce, steak, bell peppers and mushrooms! Let me just say it and get it over with: YUM! When we moved from Stavanger, my dad brought a piece of La Gondola with us – he started making the steak/bernaise pizza at home, and we never stopped enjoying the pizza. “Our” secret pizza-recipe will hereby be revealed…!
Let´s start with the dough. (I must admit, however, that after the already made pizza dough (NÅ) hit the stores in Norway it has been frequently used. I probably would have used it today too, but decided that a serious food blogger would never use already made pizza dough. So the only thing left to do was to roll up my sleeves, throw on my apron and dive into the flour. PUFF!)
Dough (for one big, rectangular pan pizza):
- 2 1/2 – 3 cups flour
- 1 pack of yeast
- 1 ts salt
- 1/2 cup of olive oil
- Ca. 1 cup of lukewarm water
Deig (til en langpanne-pizza):
- 7 dl mel
- 1 pakke tørrgjær
- 1 ts salt
- 1 dl olivenolje
- Ca. 2 1/2 dl lunka vann
Mix the dry ingredients first, the the wet. Add a little of the water at a time, I find that it varies a bit how much water the dough needs. Knead the dough well, either by hand or in a stand mixer. For the dough to be good, it needs to be worked a bit! Take out your frustration on it, that´s what I do! When it is nice and smooth (add flour or water if needed), sprinkle some flour on it and cover with a clean kitchen towel or plastic wrap. Place the bowl somewhere nice and warm and out of the draft. I usually put the bowl in the sink in a couple of inches of warm water. Let it rise to twice its size.
- 1 pack bernaise sauce
- 1-2 bell peppers, different colored ones is nice!
- 1/2 onion
- 2-3 mushrooms (champignon)
- 1/2 lb steak cut into strips (I used tenderloin)
- Shredded cheese (Jarlsberg for example)
- 1 pakke bernaise saus
- 1-2 paprika, gjerne i forskjellige farger
- 1/2 løk
- 2-3 champignon
- 250 g strimlet biffkjøtt (jeg brukte mørbrad)
- Rifla ost (gjerne Jarlsberg)
Our dinner guests came bearing freshly picked wild garlic (ramsløk) on their way to dinner today, so I dropped the onion and chopped up the wild garlic instead. What a luxury! Wild garlic has a mild onion flavor, but with a nice, long, smooth and delicate aftertaste. I want to plant some on my porch – it must be great to use in salads, wraps, dressings etc. (I am a woman with a planting plan!)
Ok, where were we? Oh yeah, toppings. Make the bernaise sauce according to the pack, but with HALF of the liquids. Otherwise you will have one drowned, sad pizza on your hands. Chop the vegetables. Fry them quickly in a pan with some oil and butter. Sear the meat, quickly in a hot pan. Season with salt and pepper. LOTS of pepper. All kinds of pepper. Even jalapenos if you want. We have something called Peppermix in Norway. I use a lot of it.
Roll out the dough either on a sheet of waxed paper, or drizzle a little oil in the pan (and maybe even sprinkle some oregano in there as well) and then push the dough all the way out to the edges of the pan. Spread the bernaise sauce over the dough, then the toppings and finally the cheese. Put it in the middle in the oven on the highest temperature you got (250 degrees Celsius/480 degrees Fahrenheit in my oven). Keep an eye on it and take it out when the crust and cheese is starting to get a little color (about 10 minutes). Let it cool for a couple of minutes before slicing.
Oh, and if you prefer a calzone, just use the same recipe and wrap the dough around all that good stuff. Make sure the dough is thin enough, and I would recommend several small calzones instead of one big one.