Garlic Herb Steak Pizza

Brianna's week. The fireflies in the backyard at dusk. Worked four shifts this week at the plant. The line ran clean.

Pop's tireder. Sugar runs low some days. Mama monitors. Pop complains. The system holds. Sunday at Mama's. She made greens with hambone the way she has since 1985.

Brisket on the smoker. Fourteen hours. Bark like asphalt. Sliced thin against the grain.

Aiden's 11. The youth basketball league. I'm coaching. He's the best player on the team and he knows it. Zaria's 8. Helps me cook on a step stool. Has opinions about the seasoning.

I called Mama Sunday night. She picked up on the second ring. She always picks up.

Aiden had practice Tuesday and Thursday. I drove. He shot threes for an hour after.

Mama left me a voicemail Wednesday. She said, "DeShawn. Don't forget Sunday." I had not forgotten Sunday. I have not forgotten Sunday in twenty years. The reminder is the love. I called her back.

Filled the propane tank Wednesday. The smoker is the only appliance I baby. Wiped it down. Checked the gaskets. Checked the temperature gauge. The smoker is mine the way Pop's torque wrench was his.

Truck needed an oil change Saturday. Did it myself in the driveway. Took an hour. The neighbor across the street gave me a thumbs-up from his porch. I gave him one back. Detroit men do not waste words on car maintenance.

Watched the Tigers Sunday afternoon. Lost in extras. Detroit reflex. I yelled at the TV the way Pop used to yell at the TV. The TV did not respond. The bullpen will probably not respond either.

Drove past Jefferson North on Tuesday. The plant is still the plant. The trucks coming out. I waved at the gate guard out of habit. He waved back even though he didn't know me. The plant is its own neighborhood.

A neighbor down the street gave me a tomato plant Saturday. He grows them on his porch. Said he had extra. I put it next to the back step where it gets the afternoon sun. Detroit gardens are improvised victories.

I took a walk around the block Sunday morning. The neighborhood was quiet. The trees were the trees. The light was good. I waved at three porches. The porches waved back. Brookline holds.

I made grocery lists on the back of envelopes the way Mama did. The list this week was short — onions, garlic, half-and-half, cornmeal, a pound of bacon. The list is the recipe of the week before it happens.

The custody calendar holds. Aiden and Zaria alternate weeks. Brianna and I co-parent without drama now. We do not always have to like each other to do this right.

I read for an hour Sunday night. A book about the auto industry. Half memoir, half history. Made me think about Pop and the line and the fragile contract that built the middle of this country. I underlined the parts that hit.

Plant ran clean this week. The line ran. The body held. The paycheck is the paycheck.

The drive home Friday was the long way around. I took Outer Drive past the lake. The water was still. I do not always notice the water. I noticed Friday.

The basketball court at the rec center got refurbished. New floor. Plays different. Bouncy. I shot a few from the elbow before practice Wednesday. The knee held. The shot fell short.

I cleaned the smoker Sunday morning. Brushed the grates. Emptied the ash. Wiped down the body. The smoker repays attention. So does most everything that matters.

Stopped at Eastern Market Saturday. Got chicken thighs, bacon, a watermelon, and a pound of greens that I did not need but bought anyway. The vendors know me by name now. Three of them asked about the family.

Fourteen hours on the smoker is a Sunday commitment — and I’ll make it every time — but some nights the week has already taken everything it’s getting, and you need something that delivers that same beef-and-garlic satisfaction without the early morning wake-up and the ash check. Zaria was on the step stool with opinions about seasoning, Aiden had eaten three-quarters of the brisket before I’d even sliced the last third, and I knew by Thursday I wanted something fast, hot out of the oven, and built around the same flavors we’d been chasing all week. This Garlic Herb Steak Pizza is that answer: the steak earns its place, the garlic does real work, and Zaria still gets to weigh in on the herbs.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4

Ingredients

1 lb pizza dough, store-bought or homemade, room temperature
3/4 lb sirloin or flank steak, about 3/4-inch thick
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
2 tablespoons fresh flat-leaf parsley, chopped, plus more to finish
1/2 teaspoon crushed red pepper flakes
Salt and black pepper to taste
1/2 cup pizza sauce or garlic olive oil base
1 1/2 cups shredded low-moisture mozzarella
1/4 cup shredded Parmesan
1/2 small red onion, thinly sliced
Cornmeal or flour, for dusting

Instructions

Preheat the oven. Place a baking sheet or pizza stone in the oven and preheat to 475°F (245°C). Let it heat for at least 15 minutes so the surface is good and hot.
Season and sear the steak. Pat the steak dry and season generously on both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a cast iron or heavy skillet over high heat until just smoking. Sear the steak 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes, then slice thin against the grain.
Make the garlic herb oil. In a small bowl, combine the remaining 2 tablespoons olive oil with the minced garlic, rosemary, thyme, parsley, and red pepper flakes. Stir to combine. This is your flavor base — taste it and adjust salt.
Shape the dough. On a lightly floured or cornmeal-dusted surface, stretch or roll the dough into a 12-inch round or rough rectangle. Work from the center outward and let gravity help. Transfer to a piece of parchment paper.
Build the pizza. Brush the dough evenly with the garlic herb oil, leaving a 1-inch border. Spread pizza sauce over the top if using, or keep it oil-only for a white pizza base. Scatter the mozzarella evenly, then layer on the sliced steak, red onion, and Parmesan.
Bake. Slide the parchment onto the hot baking sheet or stone. Bake 12–15 minutes until the crust is golden at the edges and the cheese is bubbling and lightly browned in spots.
Finish and slice. Remove from the oven and let rest 2 minutes. Scatter fresh parsley over the top. Slice into 8 pieces and serve immediately.

Nutrition (per serving)

Garlic Herb Steak Pizza — When the Smoker Gets a Night Off