Steak Pizza With Gorgonzola And Pesto
Tender steak, creamy gorgonzola, melty mozzarella, and mushrooms over pesto make this steak pizza the perfect choice for a gourmet pizza night.
👩🍳A Steak Pizza That Rivals The Pizza Shop
My favorite pizza spot in Columbia, MO is Pappo’s Pizza. They make seriously good pizza, except for their buffalo chicken pizza, but that’s not what this post is about. This one’s about their Steakhouse Pizza, which I recreated and renamed Steak Pizza with Gorgonzola and Pesto.
It’s such a good combination of flavors, and I’ll give them full credit for the idea. But I have to say, my pizza dough might be just a little better. It’s super simple to make, too. I saw someone on TikTok talking about buying dough from a local pizza place, but I don’t understand that when you can throw together a few easy ingredients and make your own in no time.
Start with a thin layer of pesto, add tender steak sliced nice and thin, then pile on mushrooms, onions, and three kinds of cheese. The result is a seriously delicious pizza packed with flavor in every bite.
🛒 Steak Pizza Ingredients List
🥣 Step-by-Step: Making Steak Pizza With Gorgonzola and Mushrooms
Start by making the dough. In a small bowl or stand mixer, combine warm water, active dry yeast, and honey. Stir gently and let it rest for about 5 minutes until the mixture turns frothy. That foam means the yeast is alive and ready to go.
Add the pizza flour, sugar, salt, and olive oil to the yeast mixture. Mix with a dough hook or wooden spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead for about 5–7 minutes until the dough feels smooth, elastic, and slightly tacky. If it sticks too much, dust it with a little extra flour.
Once the dough is ready, place it in a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about an hour, or until it doubles in size.
While the dough rises, preheat your oven to 475°F. If you have a pizza stone, place it inside the oven so it can get hot.
When the dough has risen, punch it down to release the air. Divide it into two portions if you want smaller pizzas or keep it whole for one large pizza. Roll or stretch the dough on a floured surface into a 12-inch circle. Sprinkle a bit of cornmeal on parchment paper and transfer the dough on top to prevent sticking.
Brush the surface lightly with olive oil. Spread an even layer of pesto sauce over the crust, leaving a small border around the edges. Sprinkle on the mozzarella, then scatter the mushrooms and red onions across the pizza. Arrange the sliced steak over the top, followed by crumbled gorgonzola and shredded asiago. Finish with a light sprinkle of salt and pepper.
Carefully slide the parchment and pizza onto your hot stone or baking sheet. Bake for 10–14 minutes, or until the crust turns golden brown and the cheese is bubbly and slightly browned in spots.
Remove from the oven and let it cool for a minute or two. Top with fresh basil leaves or a handful of arugula for a pop of color and freshness. Slice and serve warm.
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Steak Pizza With Gorgonzola And Pesto
Ingredients
- 1 pizza dough
- 8 ounces steak (sirloin or ribeye, cooked and thinly sliced)
- ½ cup pesto sauce
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled gorgonzola cheese
- ¼ cup shredded asiago cheese
- ½ cup sliced mushrooms
- ¼ cup thinly sliced red onions
- Olive oil (for brushing)
- Salt and pepper (to taste)
- fresh basil or arugula (for garnish (optional))
Instructions
- Preheat your oven to 475°F with a pizza stone or baking sheet inside. Roll or stretch the dough into a 12-inch circle on parchment paper.
- Brush the surface lightly with olive oil, then spread on the pesto sauce. Layer mozzarella over top, then scatter on mushrooms and red onions. Add the sliced steak and finish with gorgonzola and asiago. Sprinkle with a little salt and pepper.
- Slide the parchment with the pizza onto your hot stone or baking sheet. Bake for 10-14 minutes, until the crust is golden and the cheese is bubbly.
- Top with fresh basil or arugula if you like, slice it up, and serve warm.
Storage
Nutrition
FAQs
Can I use leftover steak for this pizza?
Absolutely. Leftover steak actually works great because it’s already seasoned and slightly firm, so it doesn’t overcook on the pizza. Just slice it thin and add it near the end of baking if it’s already cooked through.
Why use both gorgonzola and asiago?
They balance each other out. Gorgonzola brings tang and creaminess, while asiago adds that nutty, sharp bite that melts beautifully. Together, they make the pizza taste layered and rich instead of overwhelmingly “blue cheesy.”
Can I use store-bought pesto or should I make my own?
Either works. Store-bought pesto saves time, but homemade pesto (especially with fresh basil and lemon) gives a brighter, fresher flavor that really pops with steak and gorgonzola.
Steak Pizza With Gorgonzola and Pesto Serving Suggestions
This pizza is rich and flavorful, so it pairs best with something fresh. Try it with a simple arugula or spinach salad tossed in lemon vinaigrette. The brightness cuts through the creamy cheese and steak.
If you want something cozy, serve it with a bowl of tomato basil soup or roasted garlic soup.
For drinks, go with a glass of red wine like Chianti or a cold craft beer.
Other Pizza Recipes To Try
If you love this Steak and Gorgonzola Pesto Pizza, you’ll definitely want to try these next.
Rowdy Chicken Bacon Ranch Pizza
This one flips the classic ranch base by mixing ranch seasoning into a zesty tomato sauce, then topping it with crispy bacon, juicy chicken, and loads of melty cheese.
Buffalo Chicken Pizza
A must for spicy food fans! It’s got tangy buffalo sauce, tender chicken, crisp veggies, blue cheese crumbles, and a drizzle of ranch. So bold and flavorful.
Chicken Artichoke Pizza with Spinach and Feta
A lighter Mediterranean-style pizza loaded with chicken, spinach, artichokes, feta, and mozzarella on golden, crispy dough. Fresh and full of flavor.
Mediterranean Chicken Pizza
Crispy crust, seasoned chicken, juicy tomatoes, olives, feta, and fresh herbs—it’s like a sunny Greek vacation in pizza form.