Steak and Gorgonzola Pizza

This rich combination was voted #1 at a pizza party a few years ago; it was invented by Joe and Sonya’s neighbor, Lauri Doleva.


1/4 cup plus 3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup balsamic vinegar
1 teaspoon freshly ground black pepper
10 ounces beef tenderloin, thinly sliced
Flour (for dusting)
Basic Pizza Dough
8 medium onions
12 ounces Gorgonzola cheese, cut into thumb-size chunks
10 fresh basil leaves, chopped


In a small bowl, combine ¼ cup olive oil, garlic, vinegar, and pepper. Add meat and turn a few times to coat in marinade. Cover and refrigerate overnight.

When you’re ready to bake, heat oven to 500°. In a large saute pan over medium heat, cook onions, turning often, 15 minutes, until well softened and light brown in color. Remove from heat and cool to room temperature.

On a lightly floured surface, cut dough in half and roll out into two ½-inch-thick rounds. Brush one round with half of remaining olive oil. Spread half of onions in a thick layer on top of dough. Arrange half of beef strips over onions. Top with half of Gorgonzola chunks and sprinkle with chopped basil. Repeat with second dough round. Bake 10 to 15 minutes.


two 12-inch pizzas

Preparation Time: 

40 minutes

Start to Finish Time: 

2.5 hours

Preparation Method

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