Steakhouse Pizza Recipe

Preheat and prepare work surface

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats. Lightly dust a pizza peel or work surface with the all-purpose flour so the dough won't stick.

Stretch or roll the dough into a 12-inch (30 cm) round on the floured surface, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a piece of parchment paper for easier transfer to the oven. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil and set aside.

Season and cook the steak

Pat the steak dry and season both sides with kosher salt, black pepper, and garlic powder. Heat a cast-iron skillet or heavy pan over medium-high heat until very hot, then add 1 teaspoon olive oil. Sear the steak 2-3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. Remove steak to a cutting board and let rest 5–7 minutes so juices redistribute.

Slice the steak

After resting, slice the steak thinly across the grain into bite-sized strips suitable for topping a pizza (about 1/4-inch thick).

Sauté the vegetables

In the same skillet over medium heat, add a touch more oil if needed and add the sliced onions and green peppers. Sauté 3–4 minutes until softened and slightly caramelized. Add sliced mushrooms and cook another 2–3 minutes until mushrooms release moisture and start to brown. Remove vegetables to a bowl and season lightly with a pinch of salt and pepper.

Assemble the pizza

Spread the creamy BBQ sauce evenly over the stretched dough, leaving the oiled rim clear. Sprinkle 1 3/4 cups of shredded mozzarella evenly over the sauce, leaving a little space near the edge for the crust. Distribute the sautéed onions, peppers, and mushrooms across the pizza. Arrange the sliced steak over the top in an even layer. Finish with the remaining 1/4 cup mozzarella and, if using, sprinkle the grated parmesan lightly.

Bake

Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned. Oven times vary—watch closely after 8 minutes.

Remove the pizza from the oven and let rest 2–3 minutes before slicing so toppings settle and cheese firms slightly.

Make the chipotle mayo

While the pizza bakes, whisk together 1/4 cup mayonnaise, 1 teaspoon finely chopped chipotle pepper in adobo, 1 teaspoon lime juice, 1/2 teaspoon honey (optional), and 1/8 teaspoon salt until smooth. Taste and adjust heat or acidity as desired. If the mayo is too thick for drizzling, thin with up to 1/2 teaspoon water or additional lime juice.

Finish and serve

Once the pizza has rested, transfer to a cutting board and drizzle the chipotle mayo in a zigzag or circular pattern over the top. Sprinkle chopped parsley or cilantro if desired. Slice into 6–8 slices and serve immediately.