{"id":1311,"date":"2020-06-05T13:39:44","date_gmt":"2020-06-05T12:39:44","guid":{"rendered":"https:\/\/www.dalmatien-online.de\/?page_id=1311"},"modified":"2020-06-08T10:04:57","modified_gmt":"2020-06-08T09:04:57","slug":"steak-pizza-unter-peka","status":"publish","type":"page","link":"https:\/\/www.dalmatien-online.de\/en\/steak-pizza-unter-peka\/","title":{"rendered":"Steak pizza under peka"},"content":{"rendered":"

Admittedly - „MO`s Steak Pizza“<\/strong> Baked under the peka arose out of necessity on a Sunday without shopping in the garden with friends. After a while the question arose - what to eat now? Shops were closed. So \"let's go to the kitchen!\" From the previous day's grilling, we still had 2 pork sirloin steaks of considerable size in the fridge, but not just enough for everyone. After some searching and browsing, i.a. the vegetable compartment came up with the idea. Since then always happy. <\/p>\n\n\n\n

Ingredients for an enamelled peka pan with a diameter of 52cm:<\/p>\n\n\n\n

2 marinated pork sirloin steaks cut into narrow strips, a large onion in half rings, 2 - 3 cloves of garlic chopped, 4 small colored peppers in strips, tomato paste, a can of chopped tomatoes, fresh chopped thyme and rosemary from the garden, of course 2 handfuls of cheese - here Pecorino and Edam, salt, pepper, a teaspoon of smoked paprika powder and a pizza dough made from 500 - 600 grams of flour.<\/p>\n\n\n\n

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The dough is most delicious when it was prepared the day before. Here he \"walked\" for 2 1\/2 hours and was also very delicious, crispy and not \"sluggish\".<\/figcaption><\/figure>\n\n\n\n
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While the fire is \u201cmucking\u201d for a good glow, the tomato sauce and steak are prepared in the kitchen with the other ingredients. On the one hand, a delicious sauce from the tomato paste, the chopped canned tomatoes, the cloves of garlic, the spices with the herbs and a bowl of wine - on the other hand, the onion rings with the peppers and the strips of meat are briefly in a pan on the stove for 4- Steamed for 5 minutes, then set aside.<\/figcaption><\/figure>\n\n\n\n
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When the embers are ready, the dough is rolled and processed in the pre-greased enamelled bowl, spread with sauce like a pizza and topped with the steak topping and the cheese.<\/figcaption><\/figure>\n\n\n\n
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\"From under the peka!\" Depending on the heat and the amount of embers, the baking time is 30-45 minutes. After 20 minutes, there is a careful check under it to optimize the embers.<\/figcaption><\/figure>\n\n\n\n
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Amazed and full of anticipation with a beer or a glass of wine, one waits for the treat. After 40 - 45 minutes and an outrageously good fragrance, the culinary dream comes true.<\/figcaption><\/figure>\n\n\n\n
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The \"steak pizza\" from the Peka is ready and can start on the plate and on the palate! It is refilled and deliciousness is enjoyed. Dobar tek! Good Appetite!<\/figcaption><\/figure>\n\n\n\n
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More delicious Peka recipes: \"Onion Cake\"<\/a><\/strong>, \"Veal rib\"<\/a><\/strong>, \"Stuffed Squid\"<\/strong><\/a>,<\/strong><\/a> \"Crust roast\"<\/a><\/strong>.<\/strong>..<\/a><\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

Zugegeben – „MO`s Steak Pizza“ unter der Peka gebacken enstand aus der Not heraus an einem Sonntag ohne Einkaufsm\u00f6glichkeiten im Garten sitztend bei Freunden. Nach einiger Zeit ging die Frage weiterlesen…<\/a><\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"tags":[],"class_list":["post-1311","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/comments?post=1311"}],"version-history":[{"count":9,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1311\/revisions"}],"predecessor-version":[{"id":1601,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1311\/revisions\/1601"}],"wp:attachment":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/media?parent=1311"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/tags?post=1311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}