It's pretty surprising to come across a restaurant that offers beef carpaccio—on top of a pizza. Well, it's on the menu at Dobbs Ferry in San Francisco, though the raw meat isn't the ingredient that dominates this pie.
'carpaccio' on Serious Eats
This recipe for Beef Tenderloin Carpaccio with Thyme from Italian Easy by Rose Gray and Ruth Rogers combines the richness and minerality of raw beef into a first course. Dressed with lemon juice and olive oil, the tenderloin is served with a salad of peppery arugula and curls of salty Parmesan to cut the richness. It may even convert raw beef skeptics who normally turn at the site of a bloody steak.