Steak & Blue Cheese Pizzas
with Mozzarella, Mushrooms & Asparagus
- Wheat
- Milk
A classic steakhouse pairing, but make it... pizza?? Why not! Turns out, the combination of meaty, savory steak and tangy, funky blue cheese is even more delicious when layered onto fresh pizza dough—along with melty mozzarella and an herby mix of sautéed mushrooms and asparagus—then baked to cheesy, crisp perfection.
Ingredients
½ cup
Flour
(Contains: Wheat)
2 unit
Pizza Dough
(Contains: Wheat)
6 ounce
Asparagus
1 teaspoon
Garlic Powder
1.5 ounce
Blue Cheese
(Contains: Milk)
10 ounce
Ranch Steak
4 ounce
Button Mushrooms
1 cup
Mozzarella Cheese
(Contains: Milk)
1 teaspoon
Dried Thyme
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes. • While dough rests, adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees.
• Wash and dry produce. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus; cut on a diagonal into 1⁄2-inch-thick pieces. • Pat steak dry with paper towels; season all over with half the garlic powder, half the thyme, salt, and pepper (you’ll use the rest of the garlic powder and thyme later). • Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and reduce heat to medium; cook until browned all over, 2-3 minutes per side (it’ll finish cooking in Step 6). Transfer to a cutting board to rest.
• Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. • Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!
• While dough rests, heat pan used for steak over medium-high heat. Add mushrooms, remaining garlic powder, remaining thyme, salt, and pepper. Stir in 1⁄4 cup water. Cook, stirring and scraping up any brown bits, until water has evaporated and mushrooms are browned and softened, 3-5 minutes (for 4 servings, you may need to cook the mushrooms for a little longer).
• Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. • Sprinkle mozzarella over dough, leaving a 1-inch border. Evenly top with mushroom mixture and asparagus. Drizzle or brush edges of dough with olive oil.
• Bake pizzas on top rack (top and middle racks for 4 servings) for 10 minutes (you’ll add more to the pizzas then). • While pizzas bake, thinly slice steak against the grain. • Once pizzas have baked for 10 minutes, remove from oven and carefully top with as much steak and blue cheese as you like. Return to oven and bake until crusts are golden brown and crisp, 5-10 minutes more.
• Slice pizzas as desired. Divide between plates and serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of steak and blue cheese, with some suggesting more blue cheese for extra tang 🧀.
- Ease of prep: Some found it labor-intensive, especially for first-time pizza dough users. Consider offering a flatbread option for quicker prep.
- Suggestions: Add a drizzle of hot honey or balsamic glaze for extra flavor. Try tenderizing the steak and cutting it into thinner slices.
- Portions: A few mentioned not having enough cheese; consider increasing the amount of mozzarella and blue cheese.
- Crust: While many enjoyed the fresh dough, some suggested adding a base sauce or brushing with olive oil for more flavor.
Reviews from our home cooks
I love that you are offering actual pizza dough instead of the premade flatbread. It's a game changer! The premade flatbread crust is good if I'm in a hurry, but this pizza dough tastes so good! This was a great recipe! I added a few things to tenderize the meat with about 10 seconds of a meat tenderizer mallet per side and a 10 minute lemon juice and olive oil quick marinade before patting that off and then continuing with the cooking steps. I did add some finishing olive oil and salt and pepper. Your recipes are getting super fun! I am really enjoying the test kitchen recipes. Thank you!
It was good but you might want to offer instructions for steak lovers based on temp. I like Med rare steak and I cooked everything based on the low suggestion offered (steak searing 2 min per side and finished 5 min in oven on pizza). I felt my steak was overcooked and the dough was undercooked. The flavor combo is great though, I'd order again but would prefer if you sent it on flatbreads rather than fresh dough.
Our new favorite!!!!! The meat was tender, the crust was amazing, and we had a balsalmic glaze left over from another dinner, which was just what the blue cheese needed. You could alway include in it, it's worth it!!!
Great flavor combo. Steak needs to be cut in smaller or thinner pieces to make it easier to eat without utensils.
This was awesome and I would definitely order it again. The only complaint I have is that it was hard to eat the pizza without utensils due to the heavy amount of ingredients. LOVED the steak in this recipe. Didn't have parchment paper, so I just sprayed my pizza tray. An abundant amount of flour was provided compared to what was needed.
This is very tasty and fun to try a new pizza. I only wish I had a way to shave the steak so it was paper thin all over the pizza. My dislike was a little too much thyme.
The pizza was really good, but feel like it needs some kind of a sauce. We ended up putting some pesto as sauce and it was great.
We loved these and they reheat nicely in the toaster over the next day. Delicious!
At first, I was skeptical about asparagus on pizza, but it was so delicious!!
Really good but for someone that has never used pizza dough it was a little tasking
