Earlier this summer, I made a bunch of different pizzas for my new cookbook. In the spirit of impatience, I’m sharing one of them with you today.

Hello, I’m Pioneer Woman. And I can’t sit on recipes and not share them here.

Hi, Pioneer Woman.

I love this pizza. I cooked up some balsamic red onions and added a little more balsamic to the pizza sauce for a little more depth of flavor. Then I topped the pizza with thin slices of medium rare steak after I pulled the baked pizza out of the oven. The hot pizza warmed the steak without ruining the beautiful medium-rare redness, and angels sang in the heavens. At the end, I drizzled the whole thing with some good steak sauce…and, well, it was too good for words.

Here’s the step-by-step. Note that since this is a cookbook recipe, I have fewer photos than usual. I can hear you thanking me now.

(You think I can’t hear you, but I can.)
TPW_7631Slice up a couple of red onions and saute them with a little butter and balsamic vinegar until they’re nice and deep and caramelized. I thought these would hold their own against the juicy steak and sauce.

I thought right.

REE_8060Grab a steak. I used skirt steak, but flank steak or even a ribeye will do.

REE_8066Season it well with salt and pepper…

REE_8069And grill it until it’s medium rare. Don’t overcook the sucker! Overcooked steak is a sacrilege.


REE_8073Remove the steak from the grill and keep it warm on a plate while you get everything else ready.

TPW_7619Roll out the pizza dough as thin as it will go. Curse violently when it won’t stop boinging back because of its elasticity, but only in your head.

I’ll just say it: I’ve made pizza for years, and pizza dough never ceases to have a mind of its own.

TPW_7610Next, I used some good jarred marinara sauce, then drizzled in a little balsamic and Worcestershire to give it some richness. Smelled so, so good!

TPW_7625Pour the pizza sauce on the dough, and spread it evenly with a spoon to coat.

TPW_7633Evenly distribute the balsamic red onions all over the sauce…

Then lay slices of mozzarella all over the red onions. Stick the pizza in a 475 degree oven (on the bottom rack) and bake it until the cheese is bubbly and the crust is golden brown, about 12 to 15 minutes.

TPW_7740When the pizza’s about to come out of the oven, slice up the steak really thinly…

TPW_7746And as soon as you pull out the pizza, lay the steak slices all over the top.

Hot Pizza + Warm Steak = TrueLuv4Evr

TPW_7756Grab a little steak sauce. This stuff is très yum.

TPW_7754Drizzle the steak sauce all over the surface of the warm meat/hot pizza. Use a squirt bottle if you have it; if you don’t, a spoon will do just fine.

TPW_7758I swoon. I faint. I die.

TPW_7761At the end, sprinkle on plenty of Parmesan shavings. You can also sprinkle on a couple of sliced green onions if you need a little color.

This is a pizza fit for a king. Enjoy, guys!

And I promise never to post any more of my new cookbook recipes ever, ever again.


Pioneer Woman

Here are the printables, both for the crust and the pizza itself:



Steakhouse Pizza

Prep Time:
Cook Time:
Difficulty: Easy
Servings: 12


  • 1 whole Recipe Pizza Crust
  • 1 whole Skirt Steak Or Flank Steak
  • Salt And Pepper, to taste
  • 2 whole Red Onions, Sliced Thin
  • 3 Tablespoons Butter
  • 4 Tablespoons Balsamic Vinegar
  • 1/2 teaspoon Worcestershire Sauce
  • 2 cups Marinara Sauce
  • 12 ounces, weight Fresh Mozzarella Cheese, Sliced Thin
  • Shaved Parmesan Cheese
  • 1/2 cup Good Steak Sauce (more If Desired)

Preparation Instructions

Preheat oven to 475 degrees. Arrange rack in the bottom half of the oven.

Saute red onions in butter and 2 tablespoons balsamic vinegar over medium-low heat until dark and caramelized, about 10-12 minutes. Remove from heat and set aside.

Combine marinara sauce with 2 tablespoons balsamic and Worcestershire sauce. Set aside.

Grill steak over high heat until medium rare. Remove from grill and set aside.

Roll out pizza dough until very thin. Top with marinara mixture and spread to coat dough. Lay caramelized red onions all over the sauce, then top onions with slices of mozzarella cheese. Bake pizza for 12-15 minutes, or until crust is golden and cheese is bubbly (but watch to make sure it doesn’t burn.)

While pizza is baking, slice steak into very thin slices.

Remove pizza from the oven, then drape slices of steak all over the surface. Drizzle the top of the pizza with steak sauce (use squirt bottle if you have one) and top the whole thing with Parmesan shavings.

Cut into squares and serve immediately.



One Basic Pizza Crust

Prep Time:
Cook Time:
Difficulty: Easy


  • 1 teaspoon (scant) Active Dry Yeast
  • 3/4 cups Warm Water
  • 2 cups All-purpose Flour
  • 3/4 teaspoons Kosher Salt
  • 3 Tablespoons Olive Oil

Preparation Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance.