If LA’s vibrant taco trucks had a love affair with a wood-fired pizzeria, the result would be this Carne Asada Street Taco Pizza. Imagine the scent of marinated steak sizzling on a hot grill, citrus and spices mingling in the air, and the hum of a city alive with flavor. This recipe takes the bold, smoky essence of traditional carne asada and lays it over a golden, artisan pizza crust crispy on the outside, tender within= creating a fusion that’s as exciting as the streets that inspired it.
Every bite is a celebration of contrasts: juicy slices of grilled steak paired with melty mozzarella and Monterey Jack, the cool creaminess of fresh avocado, the tang of tomato salsa, and the brightness of cilantro. It’s a pizza that brings together the best of two worlds, delivering a handheld feast that’s part taco, part pizza, and entirely irresistible. Whether you’re hosting friends or treating yourself to a flavor-packed dinner, this is a slice worth savoring.
Equipment
Ingredients
For the Dough:
- 250 g 2 cups bread flour
- 160 ml ⅔ cup warm water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Carne Asada Marinade:
- 300 g 10 oz skirt or flank steak
- 2 tbsp olive oil
- Juice of 1 lime
- Juice of 1 orange
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh cilantro
For the Pizza Toppings:
- 120 g 1 cup shredded mozzarella cheese
- 60 g ½ cup shredded Monterey Jack cheese
- ½ small red onion thinly sliced
- 1 small avocado diced
- 60 g ½ cup fresh tomato salsa (pico de gallo)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
Prepare the Dough:
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1–2 hours, until doubled in size.
Marinate the Steak:
- In a bowl, whisk olive oil, lime juice, orange juice, garlic, cumin, chili powder, paprika, salt, pepper, and cilantro.
- Place steak in the marinade, coating well. Cover and refrigerate for at least 1 hour (up to 6 hours for deeper flavor).
Cook the Carne Asada:
- Preheat grill pan or outdoor grill to high heat.
- Remove steak from marinade and pat dry. Grill 3–4 minutes per side for medium-rare.
- Rest for 5 minutes, then slice thinly against the grain.
Assemble the Pizza:
- Preheat oven to 250°C (480°F) with pizza stone inside.
- Punch down dough and roll into a 12-inch circle. Transfer to a floured pizza peel or baking sheet.
- Sprinkle mozzarella and Monterey Jack evenly over dough.
- Add sliced red onion and half of the cooked steak.
Bake & Finish:
- Slide pizza onto hot stone and bake 7–9 minutes, until crust is golden and cheese is bubbling.
- Remove from oven, top with diced avocado, fresh salsa, remaining steak, and cilantro.
- Serve immediately with lime wedges for squeezing.
Notes
- For extra char on the crust, brush edges with olive oil before baking.
- You can substitute skirt steak with chicken thighs for a pollo asado variation.
- If short on time, use store-bought pizza dough and a pre-made carne asada from your favorite taqueria.
