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.
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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.