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.)
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.
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
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.
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.
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!
(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.