"The dough as well as the toppings are grilled on this pizza for layers of smoky flavor. On the steak, don’t cook it past medium-rare, or it becomes dry and chewy."
1 pound pizza dough
2 teaspoons dried oregano
1 teaspoon chipotle chile powder
1 teaspoon salt
1/2 teaspoon pepper
1 14.5-ounce can diced tomatoes
8 ounces skirt steak, trimmed
1 poblano chile, stemmed and seeded
1 red onion, sliced into ½-inch-thick rounds
1 tablespoon olive oil
8 ounces (2 cups) shredded Mexican cheese blend
1/2 cup fresh cilantro, chopped
Line a baking sheet with parchment paper and dust with flour. Roll the dough into a 12-inch round on a lightly floured counter, then transfer to the prepared sheet.
Combine oregano, chile powder, salt, and pepper in a bowl. Pulse the tomatoes and their juice and half of the spice mixture in a food processor until coarsely chopped. Transfer the sauce to a bowl. Pat the steak dry with paper towels and rub with the remaining spice mixture.
Grill steak, poblano, and onion over a hot fire until the steak and vegetables are well charred and the meat registers 125oF (medium-rare), about 3 minutes per side for the steak and 4 minutes per side for the vegetables. Transfer the steak and vegetables to a cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice the steak thin against the grain. Slice the poblano into thin strips. Separate the onion slices into rings.
Brush the top of the dough round with half of the oil. Grill the round, oiled side down, over a hot fire until the underside is spotty brown and the top is covered with small bubbles, about 3 minutes. Brush the top of the dough round with the remaining oil and flip.
Top the dough round evenly with sauce, steak, poblano, onion, and cheese blend. Grill, covered, until the cheese is melted and the dough is cooked through, about 3 minutes. Transfer the pizza to the cutting board and sprinkle with cilantro. Serve.