Carne Asada Pizza with Chevre and Cilantro Sauce

Today I have another recipe inspired by Lola’s.   I recently posted an heirloom bean burrito that was inspired by a meal  from Lola’s Caravan, a vintage Airstream trailer and  part of the burgeoning food truck tradition in Tulsa.

Before the Airstream though, there was Lola’s at the Bowery; it unfortunately closed in 2010.   (It was located where our beloved Tavern on Brady is today).   Now there is  Lola’s Caravan,  a shiny portable container of goodness that can be found around the Tulsa area.    (For more about it and another inspired recipe from Lola’s, click here.)


Just love the logo.

From Lola’s old brick-and-mortar establishment, I remember the Pizza Nico (a carne asada pizza with chevre and cilantro sauce).    I based this recipe on that dish in my pizza recipe contest creating OCD days.

Colorful and delicious.

Colorful and delicious.


Carne Asada Pizza with Chèvre and Cilantro Sauce

1 lb. lean ground beef
1 red  onion, minced
1 can diced tomatoes
2 cloves garlic, minced
1/8 t. red pepper flakes
1/2 c red wine (I used a Portuguese Tempranillo.)
1 T. balsamic vinegar
1 t. dried thyme
1 t. ground cumin
1 t. dried Mexican oregano
½ t. sea salt
½ t. fresh ground pepper
dough for one pizza crust*
4 oz. Chèvre (or feta)
1/4 c. mozzarella, grated

For sauce:
1/2 c. sour cream
1/2 c. fresh cilantro, packed
1 t. green chile powder
2 cloves garlic
Salt and pepper

Cook ground beef until just brown.  Add onion, tomatoes, garlic, red pepper flakes, red wine, balsamic vinegar, spices, and salt and pepper.   Simmer for 45 minutes.

Preheat oven to 425 degrees.  After meat mixture has simmered and cooked down, spread meat mixture on pizza crust.  Bake for 7 minutes.  Remove from oven, crumble goat cheese and sprinkle on mozzarella.  Return to oven and bake about 5 minutes more.

While pizza is cooking, place sour cream, cilantro, green chile powder, garlic, and salt and pepper in a blender.  Process until smooth.

When pizza is done, remove from oven and drizzle cilantro sauce over pizza.  Slice and serve.

*You can always buy pizza dough or buy a prepared crust, but why?   Please go here or here or here for three different pizza dough recipes.

When making pizza, I always preheat the oven for an hour with the pizza stone inside.     Then, for a crispier crust, I place the crust on a piping hot stone, prick it with a fork, and bake for five minutes.   Remove  it from the oven and place on toppings, then bake as usually.   This method always gives us a crispy crust.

Crunchy crust.

Crunchy crust.

Eat Up!

Eat Up!

Of course, real carne asada uses flank steak or skirt steak but this recipe was developed for a weeknight dinner.   In fact, the beef can be prepared ahead of time (as can your homemade pizza crust) for a quicker meal.

Hope you enjoy this!



As another reminder about the tornado victims in Moore, Happy First is also donating 100% of  profits on a new Okie Strong shirt.  Okie-Strong-slide

(You might also check out the Boston Strong shirt as well.)

Let’s remember to continue to keep Moore in our hearts as the city starts rebuilding.

24 comments to Carne Asada Pizza with Chevre and Cilantro Sauce