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Beef and Sun-dried Tomato Flatbread Pizza

HelenHelen Booth

Calories: 450 Fat: 20 g (40%) Protein: 14 g (12%) Carbs: 54 g (48%) Percentages are of total calories

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Serves eight

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Save this recipe 1
Serves eight


  • For Pizza Dough:
  • 1 1/2 cups warm water
  • 1/2 teaspoon dry yeast
  • 4 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • *
  • 1 8-ounce beef tenderloin
  • 1/2 cup olive oil
  • 1 head garlic, skin removed and smashed
  • 1 cup cooked white beans
  • 2 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme
  • Salt and freshly ground pepper
  • 6 sundried tomatoes, in oil, drained and julienned
  • 4 roasted shallots, sliced thin
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
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  • 1

    Pizza Dough:

  • 2

    1. Mix water and yeast and let stand 15 minutes.

  • 3

    2. Gradually pour in 2 cups of the flour mixture and to incorporate.

  • 4

    3. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour.

  • 5

    4. Put sponge in the bowl of a mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form dough.

  • 6

    5. Remove from bowl and knead until smooth and elastic. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.

  • 7

    6. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.

  • 8


  • 9

    1. Marinate the beef in the olive oil and garlic four hours or overnight.

  • 10

    2. Grill on both sides for three to four minutes for medium-rare. Let rest, then slice thinly.

  • 11

    3. Puree beans, olive oil, garlic, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper to taste.

  • 12

    4. Mix together the tomatoes, shallots, olive oil, vinegar, and honey, and season with salt and pepper to taste.

  • 13

    5. Divide pizza dough into quarters and roll into balls. Flatten each ball and gently press into a six-inch round, then place on the grill.

  • 14

    6. Grill each side until golden (about two minutes). Spread each flatbread with a thin layer of white-bean puree, sliced beef, and tomato chutney.

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