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.
Equipment
Ingredients
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
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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