Grilled Steak and Mushroom Pizza with Gorgonzola and Arugula

You know that feeling when the sun dips low, your grill is fired up, and the smoky scent of dinner fills the air? There’s something deeply satisfying about those moments—when cooking becomes more than a task and transforms into an experience. Now imagine adding something unexpected to that grill: pizza. Not just any pizza, but a fire-grilled flatbread topped with juicy steak, earthy mushrooms, melting provolone and gorgonzola, and a fresh scatter of arugula microgreens. This Grilled Steak and Mushroom Pizza with Gorgonzola and Arugula blends comfort and luxury in one bite.

Whether you’re hosting a summer get-together or simply treating yourself, this pizza will become your go-to grill masterpiece. Let’s walk you through every step to bring it to life—from dough to garnish.

Why Grilled Pizza Is Your New Favorite Dinner

Grilled pizza isn’t just trendy—it’s practical and intensely flavorful. The high heat creates a chewy-crisp crust, smoky notes, and perfect melted toppings.

What Makes This Pizza Special?

• Filet mignon steak, seasoned and seared
• Portabella mushrooms, grilled for deep umami
• Three cheeses: provolone, mozzarella, and bold gorgonzola
• Fresh arugula microgreens for a cool, peppery finish
• A homemade yeasted dough base with a slightly sweet touch

And best of all? It’s made entirely on your grill.

Ingredient List: Everything You’ll Need

 For the Dough

 For the Toppings

Step-by-Step: How to Build the Perfect Grilled Steak and Mushroom Pizza

Here’s where it all comes together—your tools, ingredients, and timing. Stick with this order, and you’ll nail it the first time.

Step 1: Make the Dough from Scratch

You’re laying the foundation for flavor, so don’t rush this.

1. In a bowl, mix warm water, yeast, honey, and olive oil.
2. Let the mixture sit for 10 minutes until foamy.
3. Stir in 2½ cups of flour and salt. Mix until sticky.
4. Knead in the remaining flour on a floured surface.
5. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1½ hours.

Tip: You can make this dough ahead and let it rest in the fridge overnight. The flavor deepens beautifully.

Step 2: Prepare Your Grill

Get the grill hot—between 450–500°F. Place a grill basket on one side (for the onions) and keep the other side for direct grilling.  

• Clean your grates and lightly oil them
• Let everything heat for 10–15 minutes to ensure even cooking

Step 3: Grill the Mushrooms and Onions

Vegetables come alive on the grill. Here’s how to get that smoky magic:

• Brush mushrooms and onions with olive oil.
• Sprinkle onions with salt and pepper.
• Grill mushrooms directly on grates: 2–3 minutes per side.
• Toss onions in grill basket frequently until golden and lightly charred.
• Mix grilled onions with minced garlic after removing from heat.

Note: Let everything cool slightly before using on pizza—hot toppings can tear your dough.

Step 4: Grill the Steak

For this recipe, filet mignon offers tenderness and rich flavor. Here’s how to cook it perfectly:

• Season steak with salt and cracked black pepper.
• Grill for 3 minutes per side for medium doneness.
• Let rest for 10 minutes, then slice thinly against the grain.

Optional: Use a meat thermometer. Aim for 130–135°F for medium.

Step 5: Assemble Your Pizza

Now that your dough has rested and toppings are prepped, it’s time to build.

1. Roll out dough on a floured surface to about ¼-inch thickness.
2. Transfer to a cornmeal-dusted pizza peel.
3. Brush the top of the dough with olive oil.
4. Add a layer of provolone and mozzarella cheeses.
5. Distribute mushrooms, onions, and sliced steak evenly.
6. Crumble gorgonzola cheese across the top.

Step 6: Grill the Pizza

The final step—cooking everything together over flame.

• Slide the pizza onto the hot grill using your peel.
• Close the lid and grill for 5–8 minutes.
• Look for golden, crispy crust and melted cheese with bubbling edges.
• Rotate if needed to prevent burning.

Watch closely—grilled pizza cooks fast!

Step 7: Garnish and Serve

Remove pizza from the grill and place it on a cutting board.

• Top with a generous handful of arugula microgreens.
• Slice and serve immediately while the cheese is still warm and gooey.

Nutritional Details and Time Breakdown

Recipe Variations and Substitutions

You can make this pizza your own with a few simple swaps:

Vegetarian Version

• Replace steak with grilled eggplant or zucchini
• Add marinated artichokes or sun-dried tomatoes

Cheese Alternatives

• Try fontina or goat cheese in place of provolone
• Use blue cheese instead of gorgonzola for a sharper bite

Crust Options

• Use store-bought pizza dough to save time
• Try whole wheat or gluten-free dough for dietary needs

Grilling Pro Tips to Level Up Your Pizza Game

• Use indirect heat if your grill runs hot—burned bottoms ruin good dough
• Don’t overtop—a heavy pizza won’t cook evenly
• Let dough warm up before stretching to avoid tears
• Preheat fully—a cold grill won’t crisp the crust

Frequently Asked Questions

Can I make this pizza without a grill?

Yes! Use a pizza stone in a preheated 475°F oven and bake for 10–12 minutes.

What’s the best steak cut for this recipe?

Filet mignon is ideal, but sirloin, flank, or ribeye also work well.

Can I freeze the dough?

Absolutely. Let it rise first, then freeze in a sealed bag. Thaw overnight in the fridge.

What are arugula microgreens, and can I substitute them?

They’re young arugula sprouts—peppery and fresh. You can use regular arugula or baby spinach instead.

Conclusion: Ready to Fire Up Your Grill?

With your grill hot, your ingredients fresh, and your dough ready, you’re all set to craft something truly memorable. This isn’t just pizza—it’s a celebration of flame, flavor, and creativity.

Next time you want to impress your guests (or just treat yourself), skip delivery. Instead, reach for this Grilled Steak and Mushroom Pizza with Gorgonzola and Arugula and taste what your backyard can really deliver.

My List of Kitchen Must Haves (click)

Looking to have a well-equipped kitchen that will set you up for success. I have curated a list of my go to items that I think are a must have for any chef or budding chef. There are a lot of gadgets out there, but I feel that this list represents the true basics needed to make just about any recipe in your kitchen. Bon Appetite! Curated List of Kitchen Must Haves

More Recipe Suggestions:

Spinach and Apple Salad with Gorgonzola and Candied Walnuts

Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

Lemon Ricotta Pasta with Arugula

Easy Skillet Pizza with Brussels & Bacon

White Pizza (Pizza Bianca)

Grilled Steak and Mushroom Pizza with Gorgonzola and Arugula

You know that feeling when the sun dips low, your grill is fired up, and the smoky scent of dinner fills the air? There’s something deeply satisfying about those moments—when cooking becomes more than a task and transforms into an experience. Now imagine adding something unexpected to that grill: pizza. Not just any pizza, but a fire-grilled flatbread topped with juicy steak, earthy mushrooms, melting provolone and gorgonzola, and a fresh scatter of arugula microgreens. This Grilled Steak and Mushroom Pizza with Gorgonzola and Arugula blends comfort and luxury in one bite.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Mandolin Slicer and Food Chopper Set
• Garlic Mincer
• Grater/Micro plane Set

Ingredients

  

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For the Pizza Dough:

• 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

For the Toppings:

• 3 large portabella mushroom caps sliced
• 1 sweet onion thinly sliced
• 1 4-5 oz filet mignon steak
• Kosher salt to taste
• Freshly cracked black pepper to taste
• Olive oil for brushing or spraying
• 2 garlic cloves minced
• 1 cup freshly grated provolone cheese
• 1/2 cup freshly grated mozzarella cheese
• 1/2 cup crumbled gorgonzola cheese
• 1 cup arugula microgreens for garnish

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Instructions

 

Prepare the Dough:

• In a large bowl, combine warm water, yeast, honey, and olive oil. Stir the mixture and let sit for about 10 minutes until it becomes foamy. Add 2 1/2 cups of flour and salt and stir until the dough comes together but is still sticky. Use your hands to form the dough into a ball, then work in the remaining 1/2 cup of flour, kneading it on a floured surface for a few minutes. Rub a little olive oil inside the bowl, place the dough in, and cover with a towel. Let it rise for 1 to 1 1/2 hours in a warm place.

Prepare the Grill:

• Preheat the grill to high heat (around 450–500°F). Place a grill basket on the grill to preheat, which will be used for grilling the onions.

Grill the Vegetables:

• Drizzle or spray olive oil on the mushroom caps and onions. Season the onions with salt and pepper. Place the mushrooms directly on the grill and the onions in the preheated grill basket. Close the grill lid and cook the mushrooms for about 2 to 3 minutes per side, while tossing the onions frequently until golden and slightly charred. Once done, transfer the mushrooms and onions back to a baking sheet and toss the onions with minced garlic. Season the mushrooms with salt and pepper.

Grill the Steak:

• Season the filet mignon with salt and pepper and grill for about 3 minutes per side for medium doneness. After grilling, let the steak rest for 10 minutes, then slice it thinly.

Assemble the Pizza:

• While the dough is resting, slice the mushrooms, onions, and steak. Grate the provolone, mozzarella, and gorgonzola cheeses. Generously dust a pizza peel with flour and cornmeal. Roll the dough onto the peel, ensuring it’s well coated to prevent sticking. Brush the dough with olive oil. Evenly distribute the provolone and mozzarella cheeses, then layer the mushrooms, onions, and sliced steak. Sprinkle crumbled gorgonzola on top.

Grill the Pizza:

• Quickly transfer the pizza to the grill using the peel. Close the grill lid and cook for 5 to 8 minutes, depending on the thickness of your dough, until the crust is golden and bubbly.

Finish and Serve:

• Remove the pizza from the grill, place it on a cutting board, and top with fresh arugula microgreens. Slice and serve immediately.

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