Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 balls pizza dough (about 12 oz / 340 g each), room temperature
- 8 oz (225 g) flank or skirt steak
- 2 red bell peppers or 1 cup jarred roasted red peppers, drained
- 1 1/2 cups (about 12 oz / 340 g) torn or shredded mozzarella
- 1/2 cup smooth pizza sauce or 3 tbsp extra-virgin olive oil + 1 small garlic clove
- 1 cup packed fresh flat-leaf parsley, 2 tbsp fresh oregano (or 2 tsp dried), 3 garlic cloves
- 1/3 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes
- Salt, black pepper, and a pinch of smoked paprika (optional)
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside.
- 2. Season steak with oil, salt, pepper, and smoked paprika; let stand at room temperature 10–15 minutes.
- 3. Make chimichurri: finely chop herbs and garlic, stir with vinegar, oil, salt, pepper, and red pepper flakes; let sit.
- 4. Roast bell peppers under broiler until charred, then peel and slice (or use jarred roasted peppers).
- 5. Sear steak in a hot skillet 2–3 minutes per side; rest 5–10 minutes, then slice very thinly across the grain.
- 6. Stretch dough into 10–12 inch rounds. Top with tomato sauce or garlic oil, mozzarella, peppers, and steak.
- 7. Bake 10–12 minutes until crust is puffed and browned. Rest 2 minutes, drizzle generously with chimichurri, slice, and serve.
Why You’ll Love This Recipe
- It is a steakhouse-meets-pizzeria mashup: juicy grilled steak, smoky roasted peppers, and melty mozzarella on a crisp, chewy crust.
- Fresh chimichurri drizzled on after baking adds a bright, garlicky, herb-packed punch that keeps every bite exciting.
- Flexible base: go classic with tomato sauce or keep it light and fragrant with a garlic-olive oil base.
- Most components can be prepped ahead, making this a fun, low-stress centerpiece for a cozy dinner or casual gathering.
Grocery List
- Produce: Flat-leaf parsley, fresh oregano (or dried), garlic, red bell peppers, optional fresh chili or red onion for serving
- Dairy: Fresh mozzarella (or low-moisture mozzarella), optional Parmesan
- Pantry: Pizza dough, flank or skirt steak, extra-virgin olive oil, red wine vinegar, pizza sauce or canned crushed tomatoes, kosher salt, black pepper, red pepper flakes, smoked paprika, cornmeal or all-purpose flour for dusting
Full Ingredients
For the Steak
- 8 oz (225 g) flank or skirt steak, about 1/2 inch (1.25 cm) thick
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional, for a subtle smoky note)
For the Roasted Peppers
- 2 medium red bell peppers or 1 cup jarred roasted red peppers, well drained and patted dry
- 1 tsp extra-virgin olive oil (if roasting fresh peppers)
- Pinch of kosher salt
For the Chimichurri
- 1 cup packed fresh flat-leaf parsley, finely chopped
- 2 tbsp finely chopped fresh oregano or 2 tsp dried oregano
- 3 medium garlic cloves, very finely minced or grated
- 2 tbsp red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 tsp red pepper flakes (add more to taste)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
For Assembling the Pizzas
- 2 balls pizza dough (about 12 oz / 340 g each), rested at room temperature for 45–60 minutes
- 1/2 cup smooth pizza sauce or crushed canned tomatoes, lightly seasoned
- or 3 tbsp extra-virgin olive oil + 1 small garlic clove, finely minced (for an olive oil base)
- 12 oz (340 g) fresh mozzarella, drained and patted dry, torn into 1 inch (2.5 cm) pieces
- Alternatively, 1 1/2 cups (about 6 oz / 170 g) low-moisture mozzarella, shredded
- 2 tbsp finely grated Parmesan cheese (optional, for extra savory flavor)
- Cornmeal or all-purpose flour, for dusting peel or baking sheet
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Dough
Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) for at least 30 minutes so the surface gets very hot. A thoroughly preheated stone is one of the keys to a crisp, well-browned crust.
While the oven heats, take the pizza dough out of the refrigerator (if chilled) and let it rest at room temperature for 45–60 minutes. Soft, relaxed dough is much easier to stretch without springing back or tearing. Keep it lightly covered with plastic wrap or a clean kitchen towel so it does not dry out.
Step 2: Season and Sear the Steak
Pat the steak dry with paper towels. Place it on a plate and rub all over with 1 tbsp olive oil, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika if using. Let it sit at room temperature for about 10–15 minutes while you start the chimichurri and peppers.
When you are ready to cook the steak, heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the steak and sear for 2–3 minutes per side for medium-rare, or until nicely browned outside but still slightly springy when pressed. Transfer to a cutting board, tent loosely with foil, and let rest at least 5–10 minutes. Resting keeps the steak juicy for the pizza. Do not slice yet.
Step 3: Roast or Prep the Peppers
If using fresh red bell peppers, line a baking sheet with foil. Rub peppers lightly with 1 tsp olive oil and place under the broiler, turning every few minutes, until the skin is blistered and charred on all sides, about 10–15 minutes. Transfer the hot peppers to a bowl and cover with a plate or plastic wrap to steam for 10 minutes. This loosens the skins.
Peel off and discard the charred skins, remove stems and seeds, and slice the flesh into thin strips. Season with a pinch of salt. If you are using jarred roasted peppers, simply drain them well, pat them dry, and slice into strips if not already sliced. Excess moisture can make the pizza soggy, so drying them is important.
Step 4: Make the Chimichurri
In a medium bowl, combine the parsley, oregano, and 3 minced garlic cloves. Stir in the 2 tbsp red wine vinegar, then add the 1/3 cup olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well until all the herbs are coated and the sauce looks glossy and loose.
Taste and adjust seasoning, adding more salt, vinegar, or red pepper flakes to your liking. Set aside at room temperature for at least 10 minutes to let the flavors meld. The chimichurri should be pourable but not oily; if it looks too thick, add another 1–2 tsp olive oil or a splash of vinegar. Remember, this will be drizzled on after baking, so you want the flavors to be bright and bold.
Step 5: Slice the Steak and Prepare the Toppings
Once the steak has rested, slice it very thinly against the grain on a slight diagonal. Thin slices are easier to bite through on the pizza and distribute the flavor evenly. If any juices collect on the cutting board, you can drizzle a bit of them over the steak slices or save them to brush lightly on the crust edges for extra flavor.
Drain and pat dry the mozzarella if it is fresh, then tear it into 1 inch (2.5 cm) pieces. If using shredded mozzarella, keep it loosely fluffed. Have your roasted pepper strips ready, along with the pizza sauce or garlic oil base, grated Parmesan (if using), and a small bowl of flour or cornmeal for dusting your peel or baking sheet. Having all the toppings prepped makes assembly quick once you start shaping the dough.
Step 6: Shape the Dough and Build the Pizzas
Lightly dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place one dough ball on a lightly floured counter. Press gently with your fingertips to form a disk, leaving a slightly thicker border for the crust. Then lift and stretch the dough over your knuckles, rotating as you go, until you have a 10–12 inch round. Try not to press out all the air bubbles in the edge; they create a nice, puffy rim in the oven.
Transfer the stretched dough to the prepared peel. For a tomato base, spread about 1/4 cup pizza sauce over the dough, leaving a 1 inch (2.5 cm) border. For an olive oil base, stir the minced garlic into 3 tbsp olive oil and brush about half of it over the dough. Scatter half the mozzarella evenly, then arrange half the roasted pepper strips and half the sliced steak over the top. Sprinkle with 1 tbsp Parmesan if using. Repeat with the second dough ball and remaining toppings while the first pizza bakes, if desired.
Step 7: Bake, Finish with Chimichurri, and Serve
Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 10–12 minutes, or until the crust is puffed and deeply golden in spots, the bottom is nicely browned, and the cheese is melted and starting to blister. If you like a little extra char, you can turn on the broiler for the last 1–2 minutes, watching closely so it does not burn.
Transfer the pizza to a cutting board and let it rest for 2 minutes. Then spoon or drizzle a generous amount of chimichurri over the hot pizza, making sure to get some on each slice, but leaving some bright green sauce visible for contrast. Slice into wedges and serve right away, passing extra chimichurri at the table for dipping. Repeat with the second pizza. Enjoy while the crust is crisp, the cheese is stretchy, and the steak is still tender and juicy.
Pro Tips
- Get the dough warm and relaxed. Cold dough fights back and tears easily. Aim for at least 45 minutes at room temperature before shaping.
- Keep toppings fairly light. Too much cheese or very thick pieces of steak can weigh the pizza down and prevent the crust from crisping.
- Do not bake the chimichurri. Its fresh, bright flavor comes from being added after baking. Heat will dull the herbs and garlic.
- Slice steak thinly and against the grain. This makes every bite tender and easy to eat without dragging toppings off the slice.
- Dry wet ingredients. Pat mozzarella and roasted peppers dry so excess moisture does not steam the crust.
Variations
- Spicy steak & chimichurri. Add extra red pepper flakes to the chimichurri and top the pizza with thinly sliced fresh chili or pickled jalapeños before baking.
- Onion and provolone twist. Swap part of the mozzarella for sliced provolone and add thinly sliced red onion on top of the peppers for a sweeter, more robust flavor.
- Garlic-oil flatbread style. Skip the tomato sauce entirely, use only the garlic-olive oil base, and keep toppings lighter for more of a steak and chimichurri flatbread.
Storage & Make-Ahead
Leftover pizza slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a dry skillet over medium heat for 4–6 minutes, or in a 375°F (190°C) oven for about 8–10 minutes, until hot and crisp.
Chimichurri can be made up to 3–4 days ahead. Store in a jar in the refrigerator, bringing it to room temperature and stirring before serving. Roasted peppers can be prepared up to 4 days in advance and stored in the fridge in a covered container with a thin film of olive oil.
You can cook the steak up to 1 day ahead; slice it just before topping the pizza, and let it sit at room temperature for 20 minutes before baking. Pizza dough is often even better if it has rested in the fridge for 24–72 hours; just be sure to bring it to room temperature before shaping.
Nutrition (per serving)
Approximate values per serving (one quarter of the total recipe, assuming tomato base and fresh mozzarella): about 700 calories, 37 g protein, 61 g carbohydrates, 31 g fat (of which about 9 g are saturated), 4 g fiber, and 1,150 mg sodium. Using an olive oil base instead of tomato sauce will increase total fat slightly, while using part-skim mozzarella or slightly less cheese will lower the fat and calorie content.
