Steak Pizza With Caramelized Onions And Gorgonzola Cheese

steak pizza with caramelized onions and gorgonzola cheese

The combination of onions cooked down until jammy, golden and sweet along with sharp, creamy Gorgonzola cheese and tender, juicy steak will turn pizza night into a sophisticated evening meal. If you love caramelized onions piled high on burgers and steaks, this delicious steak pizza is one you definitely must try.

Tender juicy steak, cooked however you like it, tops a delicious combination of sweet caramelized onions and creamy blue cheese and takes pizza night to a whole new level. Whether you purposely cook a steak to use as a topping for this pizza or use leftover steak from a previous meal, this pizza comes together fast and will disappear almost as quickly. It is no secret that everyone seems to love pizza and this one, served with a glass of red wine…well, it doesn’t get much better, so I hope you give it a try.

steak pizza with caramelized onion and gorgonzola
Steak Pizza With Caramelized Onions And Gorgonzola Cheese

Steak Pizza With Caramelized Onions And Gorgonzola Cheese

  • 1 large Vidalia or other sweet onion, peeled and thinly sliced
  • 1 Tbsp. olive oil or butter for sautéing
  • salt and pepper to taste
  • 1/2 tbsp. each of finely chopped fresh rosemary and thyme
  • a splash of wine, broth or water
  • 1 Tbsp. oil or non stick spray to prepare baking sheet
  • 1 pizza dough, homemade or store bought
  • 1/2 c. crumbled gorgonzola or blue cheese, divided
  • 4 oz. steak, cooked and sliced thinly into bitesize pieces (I used half of a 1-1/4 inch thick New York Strip steak but use any you like )
  • fresh finely chopped parsley or thyme used as a garnish, if you wish

Start by making the caramelized onions which can be made a day or two ahead of time.

Heat oil in a large sauté pan over medium until the oil shimmers then add the onions. Cook until they are soft and translucent, about 1 to 2 minutes. Season with the salt, pepper and herbs. Reduce the heat to medium low and continue to cook, stirring occasionally, until a light goldener color, about 15 to 20 minutes. Stir in a splash of wine, broth or water, to deglaze the pan. Continue to cook, until the onions are caramelized to a golden brown, about another 5 to 10 minutes. Remove from the heat and let cool.  

Preheat oven to 425 degrees (I used convection)

Coat a rimmed baking sheet with a little oil or nonstick cooking spray. Flatten and stretch or roll the dough into a rectangle and transfer to the prepared baking sheet. Leaving 3/4 inch plain border, spread the caramelized onions over the dough then top with half of the cheese. Bake, rotating once halfway through, 10 to 15 minutes depending on your oven, until the crust is puffed, crispy and golden brown. Remove from the oven, add the steak and sprinkle on the remaining cheese. Return to the oven, bake until the meat is heated through, about 2 to 3 minutes more. Let rest a minute before cutting into eight pieces and serve.

The key to caramelized onions is to not pack too many onions into the pan at once and then to cook them low and slow. The result of the slow cooking is worth every minute it takes.

I bought fresh pizza dough from my local grocery store instead of making my own. Pizza shops are usually willing to sell you a ball of fresh dough as well.

Let the dough come to room temperature. If you try to stretch or roll out the dough while it’s cold, it’s very hard to work with. If your pizza dough has a mind of its own, and it usually does, let it rest a few minutes. It will eventually relax and fit the pan you are using.

Gorgonzola is typically one of the mildest blue cheeses you can buy but if you don’t care for it, you can use another blue cheese or a creamy goat cheese.

I used half of a thick New York Strip steak that I had left over from a previous meal. If you are going to cook a steak purposely for this recipe, I would suggest cooking it a little less than you normally like as it will cook more while in the oven. After adding the steak and remaining cheese, the hot pizza needs only be in the oven for the briefest of time for the cheese to melt. Baked any longer than that and your steak will be overdone.  

The Cook’s Notes

****

My husband and I often buy one large, thick steak to cook for the two of us. It is cooked, sliced thin, then plated along with side dishes. If the steak is particularly large, we will cook and eat part for our steak dinner and save any remaining to use in a stir fry, pasta dish or as in this recipe, for steak pizza. It makes an expensive ingredient more affordable when it can be used in two separate meals. If you prepare the caramelized onions ahead of time and use store bought dough, you can have this delicious pizza on your table in no time, even if you don’t use leftover steak from a previous meal as I did.

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42 thoughts on “Steak Pizza With Caramelized Onions And Gorgonzola Cheese

  1. This sounds perfect for a date night! I think I will do half Gorgonzola and half goat cheese. Pinned, as always. I need to update my Boards and have one dedicated to “Karen’s Recipes”. Will get on that this week.

  2. We usually cook a large, single steak for the two of us. And like you, slice it,then plate it. And we often have leftovers! This is such a great way to use them — wonderful dish. Thanks!

  3. This has given me an idea of something to make when my family come down to stay. I’m not sure whether the kids will like gorgonzola cheese though. The combination of ingredients sound totally scrumptious to me and also my hubby. Thanks, Karen, I’m sure I’ll be making this very soon.

  4. Karen, looks and sounds amazing! I love gorgonzola, it’s perfect when using a bleu cheese on pizza, as I sometimes do. I love this use for leftover steak!

  5. That does sound good! We usually share a filet mignon, to make this I would cook two.

  6. Karen, what a wonderful layout! (I know… it’s been ages!) and the extraordinary photograph of a vineyard. Is it in Germany? I’m so glad to visit you again! Now I see how much I’ve missed your beautiful blog!
    I love this pizza, but the person who would probably go crazy for it is my husband: steak and gorgonzola!

  7. What a lovely topping for pizza, will definitely keep this combo in mind the next time we have pizza. I usually leave the gorgonzola off until the last minute or so because our Big Green Egg gets up to 700-800° F and the cheese renders instead of just melting.

  8. Wow, what a gorgeous pizza that hits all the right notes! Years ago we ordered a pizza with similar toppings at California Pizza Kitchen which became a favorite until they discontinued it. Thanks for reminding me how wonderful steak and gorgonzola go together on pizza!

  9. It sounds and looks delicious Karen! I like your suggestion about using goat cheese.. I love pairing it with caramelized onions in a quiche, so in this pizza should be delicious too!

  10. Oh, mercy! We love steak and pizza too but never thought of this! It looks and sounds fantastic, Karen!!! And caramelized onions and Gorgonzola would put it over the top. Thanks for recipe!

  11. I was just talking today with my daughter about needing some new pizza inspiration. I can’t think of anyone who wouldn’t find this delicious. I’m in!

  12. I think we’ll definitely grill a steak this week just so I can have leftovers to make this pizza. I love the combo of the sweet onions with the Gorgonzola! Another great recipe! Thank you.

  13. Yes, I do love blue cheese piled on top of a burger; therefore this pizza is one that I know this family (my husband and I) would gobble up in one night. I already starting to taste it.

  14. My husband could eat pizza every week, if left to his own devices. And considering his nickname is Meat Boy, one with steak is right up his alley. I’m sure he’ll be salivating for this the moment I show him the recipe.

  15. This is a fantastic pizza topping combination! And it’s a great way to turn a little bit of leftover steak into a meal.

  16. Oh wow! We love gorgonzola on pizza. And I love how you added steak on there too! Great tips and delicious pizza!
    Thanks, Karen.

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