Grilled Steakhouse Pizza.
[This post is sponsored by The Home Depot! I am so so excited to be partnering with them through the rest of 2019 to share amazing grilling recipes with you, using the new Weber Genesis II E315 grill! You’re going to LOVE this grilled steakhouse pizza for Father’s Day.]
It’s no secret that pizza is one of my love languages.
Making it AND eating it, of course.
I get a thrill from both and it’s easily one of my favorite dishes to serve those I love. Easily! I mean, who can resist a perfect crust with tons of bubbly cheese? Not I.
And when it’s getting all cheesy and bubbly on the grill? Eeep! I can’t even contain my excitement.
Today, I’ve partnered with The Home Depot again to bring you the most delicious steakhouse pizza! I wanted to create something that Eddie would absolutely LOVE for Father’s Day, and this is it. I’ve been using the Weber Genesis II E315 grill that we are loving this year (so easy! So simple for me to use! Everything is seamless and it’s sleek and looks pretty!), and I’ve been grilling pizza like a mad woman. You’ve probably seen it on instagram. Maybe once a week already? And we’re barely in mid-June.
Things are about to get more pizza heavy over here.
While our usual grilled pizzas tend to be more of the pepperoni and margherita variety (because, let’s be real, it’s so simple and kid friendly and I don’t even have to think about a recipe), every now and then I love creating something fancy and high maintenance for our pizza. I mean, I even have a chapter partly dedicated to pizza in my first book, because pretty much EVERYTHING can be pizza-fied, right?
In this case, we’re going with steakhouse pizza. Think of super smoky, juicy filet topped high on your fluffy crust. Yep, I did it.
This steakhouse pizza is everything I want with my steak… and it’s NOT philly cheesesteak! That is probably one of Eddie’s favorite pizza flavors, but I wanted something a little… lighter?
Ha, I don’t think we can call this “lighter” per se, but I love the flavors on here and that they aren’t covered in cheese sauce. Instead, they are covered in crumbly gorgonzola and it’s melty and tangy and SO delicious.
Everything that goes ON the pizza can be made on the grill too. The steak, cooked however you like it, the mushroom caps, sliced and juicy, and the onions – grilled and filled with tons of flavor. Once everything is sliced and chopped and ready, it all goes back on the dough to be set on the grill!
We LIVE for grilled pizza in the summer. And I love to throw my dough directly on the grill, all toppings piled high. The key to this is moving quickly. Everything has to be ready, and once it’s ready, you have a maximum of two minutes to assemble the pizza so it doesn’t stick to the peel. And even with two minutes, it may stick a little so you have to be prepared.
You gotta move quick and slide it on to the hot grill like a pro, but I promise it is SO worth it. So so worth it.
LOOK at that. Bubbly crust. Loads of flavor.
I can’t get enough!
As crazy and wild as this pizza is – as loaded as it is – if you pair it with a crisp, chilled wine and serve it on a sunny patio, you have the most perfect dinner. It’s the loveliest bite!
Seriously, grilled steakhouse pizza forever.
Grilled Steakhouse Pizza
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
- 3 large portabella mushroom caps
- 1 sweet onion, thinly sliced
- 1 (4 to 5 ounce) filet mignon steak
- Kosher salt, for sprinkling
- Freshly cracked black pepper
- Olive oil for brushing or olive oil spray
- 2 garlic cloves, minced
- 1 cup freshly grated provolone cheese
- ½ cup freshly grated mozzarella cheese
- ½ cup crumbled gorgonzola cheese
- 1 cup arugula microgreens
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
- While the dough is resting, preheat your grill to the highest setting. The best way to grill the onions is to use a grill basket or tray, so place that on the grill to preheat at the same time.
- Place the mushroom caps and onions on a baking sheet. Drizzle or spray them with olive oil – the mushrooms on both sides and the onions, tossing them gently. Season the onions with a pinch of salt and pepper. I like to wait to season the mushrooms until they have been grilled.
- Place the mushroom caps directly on the grill. Place the onions in the grill basket or tray. Close the grill and cook the mushrooms for 2 to 3 minutes per side. Toss the onions often, cooking them until they have charred and become slightly golden in color. Remove both and place them back on the baking sheet – the onions may take a few more minutes than the mushrooms. Once the onions have finished and are on the baking sheet, toss in the minced garlic. Sprinkle the mushrooms with salt and pepper.
Sprinkle the filet with salt and pepper and stick it on the grill. Cook until it reaches your desired doneness – for this recipe, I like to do cook it to a medium doneness on the grill, because it will continue to cook a bit on the pizza. Cook the filet for about 3 minutes per side, then remove it from the grill and let it rest for 10 minutes. After 10 minutes, thinly slice the filet. Be sure that the grill remains over high heat. When it comes time to grill the pizza in a few minutes, you want the temperature to be around 450 to 500 degrees F.
- Now comes the time when you need to be prepared! Slice your mushrooms and onions and steak. Have your cheese grated and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
- Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Brush or spray the dough with olive oil. Add on the provolone cheese and mozzarella cheese, Layer on the mushrooms, onions and sliced steak. Sprinkle on the gorgonzola.
- Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up!
- Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the arugula greens and slice it to serve. Enjoy!
Gimme that slice.