Steak Pizza with Mozzarella, Peppers, and Onions
This hearty steak pizza gives you the flavor of a steakhouse pie without a long ingredient list. Cook the steak first, add it near the end, and you get tender slices instead of dry, chewy pieces.
- Total time
- 70 min
- Yield
- 4 servings, one 12-inch pizza
- Difficulty
- Medium
Prep 50mCook 20mAmericanMain Course
Steak pizza is a smart way to turn one small steak into a full dinner. A crisp crust, tomato sauce, melted mozzarella, sweet peppers, onions, mushrooms, and thin slices of steak make each piece filling without feeling fussy.
The main trick is timing. Steak can overcook quickly in a hot oven, so this recipe sears it first, lets it rest, then adds it to the pizza for the last few minutes of baking.
Use store-bought pizza dough to keep the recipe manageable. Let the dough sit at room temperature before shaping so it stretches easily instead of springing back.
01What you'll need
Ingredients
13 items · 4 servings, one 12-inch pizza
- 1 pound refrigerated pizza dough, at room temperature for 30 minutes
- 1 tablespoon all-purpose flour, for shaping the dough
- 8 ounces boneless top sirloin steak, about 1 inch thick, trimmed
- 1 tablespoon olive oil, divided
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, finely minced
- 1/2 cup pizza sauce
- 1 1/2 cups shredded low-moisture mozzarella cheese, about 6 ounces
- 1/2 cup thinly sliced red onion, about 50 grams
- 1/2 cup thinly sliced cremini or white mushrooms, about 35 grams
- 1/2 cup thinly sliced bell pepper, about 50 grams
- 1 tablespoon chopped fresh parsley
02How to make it
Step-by-step
1. Heat the oven
Place a pizza stone, baking steel, or sturdy upside-down baking sheet on the middle rack. Heat the oven to 475°F. Give it at least 20 minutes to get very hot, which helps the crust brown.
2. Season the steak
Pat the steak dry with paper towels. Rub it with 1 teaspoon of the olive oil, then season both sides with the kosher salt and black pepper. A dry surface helps the steak sear instead of steam.
3. Sear and rest the steak
Heat a skillet over medium-high heat until hot. Add the steak and cook for 3 to 5 minutes per side, depending on thickness, until it reaches 145°F in the center. Transfer it to a cutting board and rest for at least 5 minutes. Resting lets the juices settle before slicing.
4. Shape the dough
Sprinkle the flour on a piece of parchment paper. Stretch or roll the dough into a 12-inch round or oval. If the dough keeps shrinking back, let it rest for 5 minutes, then continue shaping.
5. Start the crust
Brush the shaped dough with 1 teaspoon of the olive oil. Carefully slide the parchment and dough onto the hot stone or baking sheet. Bake for 5 minutes, just until the dough starts to set and puff.
6. Add the sauce and vegetables
Remove the parbaked crust from the oven. Spread the pizza sauce over the center, leaving a small border. Stir the minced garlic into the remaining 1 teaspoon olive oil and brush it over the edge of the crust. Add the mozzarella, red onion, mushrooms, and bell pepper.
7. Bake the pizza
Return the pizza to the oven and bake for 8 to 10 minutes, until the cheese is melted and the crust is golden in spots.
8. Slice the steak and finish
Slice the rested steak thinly across the grain, which means cutting across the visible muscle lines so the pieces are easier to chew. Scatter the steak over the pizza and bake for 2 to 3 minutes more, just to warm it through.
9. Garnish and serve
Sprinkle with parsley, then let the pizza stand for 2 minutes before cutting. This short rest helps the cheese settle so the slices come out cleaner.
03From our kitchen
Cook's tips
- Make-ahead: Slice the vegetables and shred the cheese up to 1 day ahead. Keep them covered in the refrigerator. For the best texture, cook the steak and bake the pizza right before serving.
- Using leftover steak: Leftover cooked steak works well. Slice it thin and add it during the last 2 to 3 minutes of baking so it warms without drying out.
- Storage: Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat slices in a 375°F oven or air fryer until hot and crisp. The microwave works, but the crust will be softer.
- Crust swap: You can use a prepared pizza crust or flatbread. Skip the parbake if the crust is already baked, and reduce the oven time as needed.
- Cheese swaps: Provolone, fontina, Monterey Jack, or a small sprinkle of blue cheese all pair well with steak. Keep the total cheese amount close to 6 ounces so the crust does not get soggy.
- Vegetable swaps: Try roasted red peppers, caramelized onions, jalapeños, or baby spinach. If using watery vegetables, such as fresh tomatoes, add them lightly or pat them dry first.
Cook's note
The prep time includes bringing refrigerated dough to room temperature, which makes it much easier to shape. Nutrition is an estimate based on the listed ingredients, including 1 pound refrigerated pizza dough and 6 ounces low-moisture mozzarella; brands will vary, especially for sodium.
04Frequently asked
Questions & answers
Can I use a different cut of steak?
Yes. Top sirloin, strip steak, ribeye, or flank steak all work. For flank steak, be extra careful to slice thinly across the grain because it has long muscle fibers.
Do I have to parbake the crust?
Parbaking means baking the dough briefly before adding toppings. It helps this pizza stay crisp because steak, cheese, and vegetables add weight and moisture.
Can I grill this steak pizza?
Yes. Grill the shaped dough over medium-high heat for 2 to 3 minutes on one side, flip it, add the toppings, and cook with the lid closed until the cheese melts. Add the sliced cooked steak at the end.
What sauce is good on steak pizza?
Classic pizza sauce is easy and balances the rich steak. You can also use garlic cream sauce, barbecue sauce, or a thin layer of horseradish cream after baking for a steakhouse-style flavor.
How do I keep the steak from getting tough?
Do not bake the steak for the full pizza cooking time. Sear it first, rest it, slice it thinly, and add it only for the last few minutes.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, one 12-inch pizza
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat9 g
- 45%
- Cholesterol72 mg
- 24%
- Sodium1258 mg
- 55%
- Total Carbohydrate64 g
- 23%
- Dietary Fiber4 g
- 14%
- Total Sugars6 g
- Protein33 g
- 66%
- Vitamin D0.3 mcg
- 2%
- Calcium247 mg
- 19%
- Iron4.9 mg
- 27%
- Potassium513 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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