Steak Pizza with Peppers and Onions
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- Prep Time 30 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- All-purpose flour, for work surface
- 1 pound pizza dough, thawed if frozen, divided in half
- 5 teaspoons extra-virgin olive oil
- 10 ounces sirloin steak (1 inch thick)
- Coarse salt and ground pepper
- 1 medium red onion, thinly sliced
- 2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 1/4 cup coarsely chopped fresh parsley leaves
Directions
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Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife if necessary and rotating sheets halfway through.
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Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
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In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
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Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.
Cook's Note
After the toppings are added, a steak pizza needs only a brief time in a hot oven for the cheese to melt; any longer, and the steak will be overdone.
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