Steak Mushroom Pizza with Gorgonzola Cheese

5 from 1 vote

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.

Prep Time20

Cook Time20

Total Time40

Course: Pizza

Cuisine: American

Servings: people

Calories: 611kcal

Author: Zoe Morman

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