We love pizza around our house! For me growing up Friday night consisted of a hamburger jalapeno pizza from Pizza Hutt, a Coke and TGIF! It was a tradition! We still do pizza night, but Arturo has taken up a notch. Not that we don’t enjoy a good Pizza Hutt pizza, but when you live 30 minutes from the closest one it makes it a little difficult to enjoy a piping hot pizza! So we make our own! One of our favorites is a hamburger green chili, but we also love a grilled steak pizza. And I have replaced that coke with a glass of wine and the TGIF with cartoons…my how times have changed. Anyway we hope that you enjoy this on your next pizza night.
Grilled Steak Pizza
1 Batch Basic Pizza Dough
12oz Sirlion steak (can be left over steak of any kind)
Baby Portabla Mushrooms
One garlic clove minced
One Large yellow onion
12oz graded Fontina Cheese
8oz crumbled Blue Cheese
Salt and pepper
Start by finely slicing your onions and throwing them in a medium sauté pan over low heat and season with salt and pepper. Cover the pan and begin caramelizing the onions over low heat stirring every few minutes. This process will take a good 45 minutes, be patient it’s worth it. You’re looking for the onions to be soft and a dark caramel color. When they hit that mark turn off the heat and set aside until you are ready to assemble the pizza. If you rush the onions they will brown instead of caramelize, which isn’t what were after but don’t throw them out they’ll be just fine on the pizza.
Once the onions are on their way, light the grill. While the grill pre heats clean and quarter your mushrooms. Next coat a separate medium sauté pan coated with olive oil over medium heat and add the mushrooms, and season with salt and pepper. Sauté the mushrooms about 10 to 15 minutes until softened and browned. When you have decided the mushrooms are about done add the garlic and stir to incorporate into the mushrooms. Once you have added the garlic cook one more minute stirring a handful of times and turn off the heat.
Now that all your veg is prepped for assembly grill your steak. Season both sides liberally with salt and fresh cracked pepper. Place steak on a crazy hot grill and sear for 2 minutes per side. The steak will be fairly rare in the center, hey don’t freak out it will finish cooking to about medium rare on the pizza. Let the steak rest for 10 minutes and slice into ¼”x2” slices.
You are now ready to assemble the pizza. First punch down your pizza dough and let it relax about ten minutes. This will make rolling out the dough easier and it will stretch easier. Once the dough is rested press or roll the dough out on the back of a large well-oiled sheet pan (the one we use is 11”x17”). The dough will want to creep back to its original shape but keep gently stretching and pressing or rolling until you have it spread thinly over the sheet pan. If you tear little holes here or there don’t panic just press dough from a thicker section toward the hole until you reach it and patch it up best you can. You want the dough do be thin so it bakes quickly on the hot grill and the center isn’t doughy. Once you have reached your rectangular shape you will grill one side of the pizza before you add the toppings. Place the sheet pan directly on the hot grill, and check it every couple of minutes. You just want to brown up one side. Once it is browned (par baked) take the dough off the grill and using two pair of tongs flip the dough over so the raw side is on the surface of the sheet pan. Now you will add your toppings to the side you just par baked.
Start with the fontina evenly spreading it over the entire surface it will be a thin layer and you will see dough through it. Now evenly spread your caramelized onions and mushrooms over the surface. Next comes the sliced steak, lay the slices out evenly over the pizza and nestle the slices down into the cheese. Lastly sprinkle the crumbled blue cheese over the top letting it fall where it will.
Your pizza is ready for its second round on the grill but before you send it that way, oil the grill grate to prevent the pizza from sticking. Place the pizza back on the grill on the sheet pan to start with for a minute or two. Once the dough seems like it isn’t tacky or sticky anymore and you think it won’t stick to the grill slide it directly on to the grill grate and shut the grill. But don’t run off, check the underside frequently, like every 30 seconds. It will go from browned to burnt crazy fast. It should brown up in a minute or two. Once the bottom is browned, the cheese is melted and the toppings are warmed back up the pizza is done.
Poor a glass of red wine and enjoy!