'Steakhouse Pizza'

This is a TOTAL man's pizza. Tell your husband/boyfriend/brother/dad/or any other man in your life that you've cooked up a homemade pizza and topped it off with a nice juicy steak, and I'm sure they'll be running through the door drooling. You've been warned :] I made my own pizza crust, but utilizing the pre-made stuff is always a less time consuming option!

Steakhouse Pizza
Retrieved from: thepioneerwoman.com
Adapted by: ME!

1 whole Recipe Pizza Crust 
1 whole Skirt Steak Or Flank Steak 
Salt And Pepper, to taste 
2 whole Red Onions, Sliced Thin 
3 Tablespoons Butter 
4 Tablespoons Balsamic Vinegar 
½ teaspoons Worcestershire Sauce 
2 cups Marinara Sauce 
12 ounces, weight Fresh Mozzarella Cheese, Sliced Thin (use shredded if you want!)
Shaved Parmesan Cheese 
½ cups BBQ Sauce (I used Bulls Eye)


Preheat oven to 475 degrees. Arrange rack in the bottom half of the oven.

Saute red onions in butter and 2 tablespoons balsamic vinegar over medium-low heat until dark and caramelized, about 10-12 minutes. Remove from heat and set aside.

Combine marinara sauce with 2 tablespoons balsamic and Worcestershire sauce. Set aside.

Season the steak with salt and pepper or other desired seasonings. Grill steak over high heat until medium rare. Remove from grill and set aside.

Roll out pizza dough until very thin. Top with marinara mixture and spread to coat dough. Lay caramelized red onions all over the sauce, then top onions with slices of mozzarella cheese.

Bake pizza for 12-15 minutes, or until crust is golden and cheese is bubbly (but watch to make sure it doesn’t burn.)

While pizza is baking, slice steak into very thin slices.

Remove pizza from the oven, then drape slices of steak all over the surface. Drizzle the top of the pizza with BBQ sauce (I just put it into a plastic bag, cut a hole in the corner, and used it as a piping bag) and top the whole thing with Parmesan shavings.

 Pizza Crust (makes 2 crusts)
Retrieved from: thepioneerwoman.com

1 teaspoon Active Dry Or Instant Yeast 
4 cups All-purpose Flour 
1 teaspoon Kosher Salt 
1/3 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
I
n a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.

Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.