[This post is sponsored by The Home Depot. I’m excited to be partnering with them to share grilling recipes using the Weber Genesis II E315 grill.]
Pizza is one of my true love languages.
I love making it and eating it. It’s easily one of my favorite dishes to serve the people I care about. Who can resist a perfect crust with tons of bubbly cheese?
When the cheese gets all melty and bubbly on the grill, I get ridiculously excited.
I partnered with The Home Depot to bring you a grilled steakhouse pizza that’s perfect for Father’s Day. I’ve been using the Weber Genesis II E315 grill lately — it’s easy, sleek, and makes grilling so simple — and I’ve been grilling pizza constantly. You might have seen it on Instagram. Expect more pizza around here this summer.
Usually our grilled pizzas are classic — pepperoni or margherita — because they’re simple, kid-friendly, and require minimal thought. But sometimes I like to make something more elevated. Pizza is endlessly adaptable; I even dedicated a chapter to it in my first book because almost anything can become a pizza topping.
Right.
For this pizza, I went steakhouse: smoky, juicy filet mignon piled high on a fluffy crust with grilled onions, mushrooms, and tangy gorgonzola.
This isn’t a Philly cheesesteak pizza — though that’s a favorite here — it’s a cleaner, more focused steakhouse flavor. Instead of a heavy cheese sauce, I top it with crumbled gorgonzola for a melty, tangy finish.
Everything that goes on this pizza can be prepared on the grill: the steak cooked to your liking, sliced portabella mushrooms, and sweet onions grilled until caramelized. Once everything is sliced and ready, it goes back onto the dough for a final sear on the grill.
We live for grilled pizza in the summer. I like to put the dough directly on the grill and pile toppings on top. The key is speed — everything must be ready because you have a small window to assemble and transfer the pizza without it sticking. Even with careful prep, it can cling a bit, so be ready to work quickly.
You’ve got to move fast and slide the pizza onto the hot grill like a pro, but it’s absolutely worth it.
Look at that bubbly crust and charred edges — loaded with flavor.
I can’t get enough!
This pizza is decadent, and when paired with a chilled glass of wine on a sunny patio, it makes the most perfect dinner. Grilled steakhouse pizza forever.
Grilled Steakhouse Pizza
Grilled Steakhouse Pizza
4 people
2 hrs
25 mins
2 hrs 25 mins
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Ingredients
crust
- 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
pizza
- 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 spray
- 2 garlic cloves, minced
- 1 cup freshly grated provolone
- 1/2 cup freshly grated mozzarella
- 1/2 cup crumbled gorgonzola
- 1 cup arugula microgreens
Equipment
- gas grill
- grill basket
Instructions
- In a large bowl combine water, yeast, honey, and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but is still sticky. Form into a ball and work in the remaining 1/2 cup flour, kneading on a floured surface for a few minutes. Rub the bowl with olive oil, place the dough inside, turn to coat, cover with a towel, and let rise in a warm place for 1 to 1 1/2 hours.
- Punch down the dough, place on a floured surface, and shape loosely into your desired form with a rolling pin or by hand. Cover with the towel to rest.
- Preheat your grill to the highest setting. If you’re using a grill basket for the onions, place it on the grill to preheat as well.
- Place mushroom caps and sliced onions on a baking sheet. Drizzle or spray with olive oil — mushrooms on both sides and the onions. Toss gently and season the onions with salt and pepper. I season the mushrooms after grilling.
- Place mushrooms directly on the grill and onions in the grill basket. Close the grill and cook mushrooms 2 to 3 minutes per side, tossing the onions often until charred and golden. Remove and return to the baking sheet. Toss the onions with minced garlic and sprinkle the mushrooms with salt and pepper.
- Sprinkle the filet with salt and pepper and grill to desired doneness — about 3 minutes per side for medium on a high-heat grill. Remove and let rest 10 minutes, then thinly slice. Keep the grill at high heat (about 450–500°F) for grilling the pizza.
- Have mushrooms, onions, steak, and cheeses ready. Dust a pizza peel generously with flour and coarse cornmeal to prevent sticking. Transfer the dough to the peel, brush with olive oil, and add provolone and mozzarella. Top with mushrooms, onions, steak, and sprinkle with gorgonzola.
- Slide the pizza gently onto the hot grill grates and close the lid. Cook until the crust is bubbly and golden, 5 to 8 minutes depending on thickness. The pizza is done when the edges are puffed and golden.
- Remove the pizza to a cutting board, top with arugula, slice, and serve. Enjoy!
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your pizza — I appreciate you so much!
Gimme that slice.