In the case of steak au poivre panuozzo,
I had this Idea because I'm
really passionate about red meat,
from my upbringing in Rio Grande do Sul,
which is a state that consumes a lot of meat
at barbecues.
But I've never had the chance to do it here
in a pizza, using the
meat the way we like to eat it,
which is a little more rare and juicy.
Any meat that goes on the pizza oven
will actually be overcooked.
So I figured how to combine that with a pizza crust,
something tasty,
easy to eat in a way that I could enjoy
the meat in the state I like best,
the way I like to eat it.
So that's why I'm bringing
this recipe here for the first time.