BBQ Steak Pizza

This recipe is inspired by my recent trip to California’s Conejo, Santa Ynez, and Santa Maria Valleys around the central coast which you can read more about here (thank you to those who followed along with my trip on my “Instagram Stories”!).

Course pizza

Cuisine American

Keyword bbq, grilled steak, pizza, steak

Prep Time 10

Cook Time 30

Servings (10-inch) pizzas

Calories 997kcal

Equipment

Pizza Stone (optional)
Pizza Peel (optional)

Ingredients

For the steak:

1 pound boneless ribeye steak
1 teaspoon garlic powder
Kosher salt, as needed
Freshly ground pepper, as needed

For the pizza:

1 pound prepared pizza dough
¼ cup cornmeal
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 14.5-ounce can diced fire-roasted tomatoes, drained
2 green onions, thinly sliced
2 cups shredded part-skim mozzarella cheese
½ cup grated Pecorino Romano cheese
¼ cup thinly sliced red onion
2 medium jalapeños, thinly sliced
Handful cilantro leaves, for garnish

US Customary - Metric

Instructions

For the steak:

Heat a cast iron pan over medium-high heat. Season the steak generously on both sides with salt, pepper and the garlic powder. When pan is smoking hot, add the steaks to the pan and let sizzle for about 1 minute. Flip the steaks and press down with tongs so that all parts of the steak touch the pan.
Continue to cook the steaks over medium-high heat, flipping the steaks every 30 seconds to ensure a crisp golden-brown crust (without burning). For medium-rare steaks this should take about 8 minutes total (internal temperature should read 125ºF – 130ºF / 51ºC - 54ºC).
Remove to a cutting board, tent with foil and let rest for 5 minutes. Thinly slice the steaks across the grain and set aside.

For the pizza:

If you are making the pizza on the grill or in the oven you will get the best results using a pizza stone. Preheat the grill or oven to 500°F (260ºC) with the pizza stone in the oven or on the grill.
Divide the pizza dough into 2 equal pieces. Working one at a time turn a piece of the dough out onto a lightly floured surface. Roll it out into a circular pizza crust shape. Dust cornmeal on a pizza peel then carefully move the pizza crust onto the peel.
Rub the crust with 1 tablespoon of the olive oil and top with half of the garlic. Par-bake the crust for 4 minutes. This will help the crust to remain crispy throughout. Spread about ½ cup of the fire roasted tomatoes over the dough, leaving about ½” all the way around for the crust. Top with green onions, 1 cup of the mozzarella, ¼ cup of the Pecorino cheese, slices of the steak, a handful of the red onion and 1 of the sliced jalapeños.
Bake until the cheese has melted and the crust is golden brown, about an additional 8 to 10 minutes.
Repeat with the remaining dough and ingredients then cut into equal pieces and serve immediately.

Nutrition