Steak Pizza Recipe

preheat

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

On a lightly floured surface, stretch or roll the 1 lb dough into a 12–14 inch round (or desired shape). Transfer to a sheet of parchment or the prepared baking sheet/peel. Brush the dough lightly with 1 tablespoon olive oil, leaving a small border for the crust.

Spread 3 tablespoons of tomato pizza sauce evenly over the dough, leaving about a 1/2-inch edge.

Pat the steak slices dry with paper towels. Toss the steak with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder until evenly coated.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned steak in a single layer (work in batches if necessary) and sear for 1–2 minutes per side until browned but still slightly pink for medium-rare to medium. Remove steak to a plate and let rest for 3–4 minutes, then slice any large pieces into bite-sized strips if needed.

In the same skillet, reduce heat to medium and add 1 tablespoon butter or olive oil. Add the sliced onions, mushrooms, and green pepper. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Sauté, stirring occasionally, until vegetables are softened and mushrooms release their moisture and begin to brown, about 5–7 minutes. Remove from heat and drain any excess liquid if necessary.

Taste and adjust seasoning. If you prefer vegetables less cooked, sauté only 3–4 minutes so they remain slightly crisp; for softer veg, cook longer as directed.

Sprinkle about 1 1/2 cups of shredded mozzarella evenly over the sauced dough, leaving the border exposed.

Distribute the cooked steak slices evenly over the cheese layer, followed by the sautéed mushrooms, green peppers, and onions.

Top with the remaining 1/2 cup mozzarella (to make 2 cups total extra cheese) and sprinkle 2 tablespoons grated parmesan if using. Add red pepper flakes if desired.

Slide the pizza (on parchment or peel) onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until crust is golden and cheese is bubbly and slightly browned. If using a darker pan, start checking at 8–9 minutes.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with chopped parsley or basil. Slice and serve hot.