Steak, Mushroom, and Gorgonzola Pizza is a mouthwatering creation that combines the richness of juicy steak, the earthiness of mushrooms, and the bold tang of gorgonzola cheese, all atop a perfectly crisp pizza crust. Great any time, perfect for Father's Day.
Imagine sinking your teeth into tender slices of succulent steak, seared to perfection, and paired with a medley of sautéed mushrooms, adding a delightful depth to each bite. However, the star of this pizza is the distinctive gorgonzola cheese, known for its creamy texture and pungent flavor. Its tangy notes intertwine with the other ingredients, creating a symphony of taste that will leave you craving more.
By preparing this pizza for Father's Day, you're treating your dad to a delicious and memorable meal and creating an experience demonstrating your love, creativity, and appreciation. It's a culinary gesture that will surely make this Father's Day one to remember. Want more inspiration for a special all-about-dad celebration? Try Wine Braised Short Ribs, Buffalo Chicken Meatballs, fried plantain mash, Mofongo and Carne Frita—a timeless combination.
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Why this recipe works
- Not your traditional pizza: What sets this pizza apart is the quality of its ingredients and the love and care put into making it from scratch. Each step is a labor of passion and dedication, from kneading the pizza dough to choosing the freshest ingredients. The result is a homemade masterpiece that impresses your taste buds and loved ones.
- Elevating the Occasion: Father's Day is an opportunity to go above and beyond, and a homemade, gourmet pizza adds a touch of elegance to the celebration. By crafting this specialty pizza from scratch, you demonstrate your effort and love, making the meal extra special for your dad.
- Quality Time Together: Making a homemade pizza can be fun and interactive to share with your dad. Engaging in the process of preparing the dough, slicing the steak, and arranging the toppings allows for valuable bonding time and creates lasting memories. It's an opportunity to spend quality time together in the kitchen, chatting, laughing, and creating a delicious meal.
Ingredients
- London Broil Steak or Flank Steak: I have used both London Broil Steak and Flank Steak to make this pizza. A beef skirt will also work well as an option. Marinate the steak for at least 30 minutes before starting the pizza.
- Baby Portabella Mushrooms: Pictured above is a mixture of baby Portabella mushrooms and a chef blend. Mushrooms tend to reduce in size considerably when cooked, so consider buying more mushrooms than you think you need.
- Gorgonzola: There are subtle differences between blue/green cheeses. I chose gorgonzola because it is creamier and milder in "funk."
- Sundried Tomato Pesto (not shown): The pesto gives this pizza a fantastic amount of flavor and punch.
For a complete list of ingredients, please see the recipe card.
Variations/Substitutions
- Protein Substitutions:
- Chicken: Grilled or roasted chicken can be a flavorful alternative to steak. Season it with your favorite spices or marinate it to add extra flavor.
- Ground Meat: Use ground beef, turkey, or even lamb as a substitute for steak. Cook it with herbs and spices to infuse it with a savory taste.
- Vegetarian Options: If you prefer a vegetarian pizza, you can substitute the steak with plant-based alternatives like marinated tofu, tempeh, or seitan.
- Mushroom Alternatives:
- Portobello Mushrooms: These large, meaty mushrooms have a rich and earthy flavor that can be an excellent substitute for regular mushrooms. Grill or sauté them before adding them to your pizza.
- Cheese Variations:
- Mozzarella: For a milder and more traditional pizza flavor, use mozzarella cheese as a substitute. It melts beautifully and complements a variety of toppings.
- Feta: Feta can be a good alternative if you prefer a crumbly cheese with a slightly tangy taste. It pairs well with many ingredients, including mushrooms.
Instructions
- Season the meat. Let it marinate for at least 30 minutes to an hour. Then sear the meat to medium rare. Once seared, remove the meat from the pan and let it rest.
- In the same pan, saute the onions.
- Caramelize the onions. Remove the onions once caramelized and let rest. Option to add a small amount of balsamic glaze to the onions for added flavor.
- In the same pan, add the mushrooms. The mushrooms will take the longest. The mushrooms will release much water, allow them, and do not toss them as much. Once the water evaporates, keep a closer look, as the mushrooms could burn, but continue to cook them until they are tender. Reduce the heat if necessary to keep the mushrooms from burning.
- Stack five to six basil leaves from largest to smallest. Roll the leaves into a tight roll like a cigar. Holding it firmly, slice the roll into thin ribbons. Set aside.
- Roll out your pizza dough. You can use a rolling pin. If you want an alternative method, look at my Expert Tips for an alternative way to prepare the dough. Add the sundried tomato pesto to the dough and spread it over the pizza.
- Option to add a small amount of shredded mozzarella before you add your toppings. I didn't use the mozzarella under my toppings, and although the pizza was delicious, it would have helped to have the mozzarella as a binder. Top the pizza with the steak, mushrooms, caramelized onions, and basil.
- Crumble gorgonzola cheese over the pizza with shredded mozzarella.
- Once the pizza is baked, drizzle the pizza with balsamic glaze and basil ribbons. Let the pizza rest before slicing and serving.
Expert Tips
- Mushrooms: Mushrooms tend to reduce in size considerably when cooked, so consider buying more mushrooms than you think you need.
- Spinning Dough: The flour is a lubricant that helps the dough move on the table. Dust the table with flour. Gently pad the dough with the meaty part of the fingertips until the ball is spread into a thick disk. To spin the dough on the table, bring the hands together and gently spread your fingers to expand the dough and spin the dough all at the same time.
- Make a Thinner Pizza: If you are interested in a thin pizza, cut the dough in half. Use panko or cornmeal along with the flour when spinning the dough. The panko or cornmeal works as a grinder, making minor cuts to the dough, which allows the dough to spread outward. The cornmeal/panko also helps keep the dough thin, like forking a pie dough before you pre-bake it. If this method is not for you, skip the panko and cornmeal.
- Grill it: Especially the thin-crust pizza. Ensure any meat products, except for pepperoni, that the meats are partially cooked since the cooking will be faster than in the oven.
Recipes FAQs
What steak is good for pizza?
For this recipe, I used London Broil Steak. However, I love a good flank steak in this recipe. Another good cut would be Beef Skirt and Ribeye Steak.
Should the steak be cooked before going on the pizza?
Yes. If you carve the meat extremely thin, it might fully be cooked by the time the pizza is ready, but if you are not into meat rarer than medium, par-cook the meat before adding it to the pizza.
Is it better to slice the pizza while it is fresh out of the oven?
I would never cut the pizza while it is cold, for example, a pizza coming from the fridge into the oven. But wait a few minutes to cut a hot pizza. Allow the cheeses to cool slightly before cutting. This will make a cleaner cut.
More Father's Day Inspirations
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📖 Recipe
Steak Mushroom Pizza with Gorgonzola Cheese
Steak, Mushroom, and Gorgonzola Pizza is a mouthwatering creation that combines the richness of juicy steak, the earthiness of mushrooms, and the bold tang of gorgonzola cheese, all atop a perfectly crisp pizza crust. Great any time, perfect for Father's Day.
Ingredients
- 1 lb London broil steak
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic paste
- 1 pinch salt
- 1 teaspoon ground black pepper
- ¼ Cup Gorgonzola
- ¼ cup Shredded mozzarella
- 1 pint Sliced Baby Portabella Mushrooms
- ½ cup red onion
- 1 Pre-made Pizza Dough
- ¼ Cup Flour
- 2 tablespoon Balsamic Reduction
- 3 tablespoon Olive Oil
- 4 leaves basil
Instructions
- Preheat oven to 400 degrees.
Marinade
- Mix Worcestershire, garlic paste, and salt and pepper. Season the meat. Let it marinate for at least 30 minutes to an hour. Then sear the meat to medium rare. Once seared, remove the meat from the pan and let it rest.1 lb London broil steak, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic paste, 1 pinch salt, 1 teaspoon ground black pepper
- In the same pan, saute the onions. Caramelize the onions. Remove the onions once caramelized and let rest—option to add a small amount of balsamic glaze to the onions for added flavor.½ cup red onion, 3 tablespoon Olive Oil
- In the same pan, add the mushrooms. The mushrooms will take the longest. The mushrooms will release much water, allow them, and do not toss them as much. Once the water evaporates, keep a closer look, as the mushrooms could burn, but continue to cook them until they are tender. Reduce the heat if necessary to keep the mushrooms from burning.1 pint Sliced Baby Portabella Mushrooms
- Stack about four basil leaves from largest to smallest. Roll the leaves into a tight roll like a cigar. Holding it firmly, slice the roll into thin ribbons. Set aside.4 leaves basil
- Roll out your pizza dough. You can use a rolling pin. If you want an alternative method, look at my Expert Tips for an alternative way to prepare the dough. Add the sundried tomato pesto to the dough and spread it over the pizza.1 Pre-made Pizza Dough, ¼ Cup Flour
- Option to add a small amount of shredded mozzarella before you add your toppings. I didn't use the mozzarella under my toppings, and although the pizza was delicious, it would have helped to have the mozzarella as a binder. Top the pizza with the steak, mushrooms, caramelized onions, and basil.
- Crumble gorgonzola cheese over the pizza with shredded mozzarella.¼ Cup Gorgonzola, ¼ cup Shredded mozzarella
- Once the pizza is baked, drizzle the pizza with balsamic glaze and basil ribbons. Let the pizza rest before slicing and serving.2 tablespoon Balsamic Reduction
Notes
- Mushrooms: Mushrooms tend to reduce in size considerably when cooked, so consider buying more mushrooms than you think you need.
- Spinning Dough: The flour is a lubricant that helps the dough move on the table. Dust the table with flour. Gently pad the dough with the meaty part of the fingertips until the ball is spread into a thick disk. To spin the dough on the table, bring the hands together and gently spread your fingers to expand the dough and spin the dough all at the same time.
- Make a Thinner Pizza: If you want a thin pizza, cut the dough in half. Use panko or cornmeal along with the flour when spinning the dough. The panko or cornmeal works as a grinder, making minor cuts to the dough, which allows the dough to spread outward. The cornmeal/panko also helps keep the dough thin, like forking a pie dough before you pre-bake it. If this method is not for you, skip the panko and cornmeal.
- Grill it: Especially the thin-crust pizza. Ensure any meat products, except for pepperoni, that the meats are partially cooked since the cooking will be faster than in the oven.
Nutrition
Serving: 2slicesCalories: 611kcalCarbohydrates: 65gProtein: 41gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 80mgSodium: 982mgPotassium: 972mgFiber: 4gSugar: 12gVitamin A: 134IUVitamin C: 3mgCalcium: 121mgIron: 6mg
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