In my 2nd Installment of Flatbread Pizza Recipes, I bring you something from the other side. No, not the dark side. The other side of the spectrum, I mean. Last week, I gave you my Vegan Flatbread Pizza Recipe, and so, today I give you my Steak Flatbread Pizza Recipe.
Since having to start this post over several times (I am not as computer savvy as one might think) thinking of things to say about this pizza has been difficult. It’s an amazing flatbread pizza. I think most things I would say about this one, I could say about the other 3. I mean, obviously I wouldn’t be describing the Vegan one as “meaty”, but do you really want me to describe this one that way?
I am also severely distracted by the huge picture of this in my background. I mean, I am seriously salivating so much that my stomach is growling. And I just ate! And, I got to eat this pizza just last night! I can’t imagine how you must be feeling. You’re probably feeling like you must make this pizza. So, please do! And be hungry no longer. Unless, of course, you take a pretty picture and stare at it…


Vegan Flatbread Pizza Crust
This is a standard Cracker Crust Recipe – I give it not as my own, but so you don’t have to go to another page and Google. This recipe makes 5-10 pizzas.
  • 3 1/2 Cups Enriched Bread Flour
  • 2 Cups Warm Water
  • 1 1/2 Teaspoons White Sugar
  • 1 1/2 Teaspoons Active Dry Yeast
  • 1 Tablespoon Vegetable Oil
  • 1 Teaspoon Salt
  • Light Dusting of Cornmeal
1. In the mixer bowl add water, yeast and sugar and stir with fork and let sit for 10 minutes until frothy
2. Add flour and salt
3. Using a dough hook, mix on low for 4 minutes
4. Let rise, covered with plastic wrap 12-24 hours in the fridge
5. Preheat oven to 375 degrees
6. Roll out very thinly on lightly floured surface
7. Lightly dust flat cookie sheet (or back of jelly-roll style cookie sheet, or pizza stone) with cornmeal
8. Bake for 12 minutes, or parbake for 3-5 minutes (right as it starts turning gold) if you want to freeze for later use
Steak Flatbread Pizza Recipe
  • 2 Flatbread Pizza Crusts (see recipe above or buy pre-made crusts)
  • 1/2 Yellow Onion
  • 2 Tablespoons EVOO
  • Salt and Pepper to Taste
  • 1 Pound Top Sirloin Steak (marinated and seared, see recipe above)
  • 1/2 Cup Sour Cream
  • 1/2 Tablespoon Lemon Juice
  • 1/2 Tablespoon Prepared Horseradish
  • 1 Cup Baby Spring Greens
  • 1/2 Cup Baby Arugula
1. Prepare pizza crusts
2. Preheat oven to 375 degrees
3. Cut onion into long strips
4. Saute onions in oil on medium low until caramelized
5. Salt and pepper pizza crust
6. Top crust with onions and thinly sliced steak
7. Bake for 11 minutes
8. Mix together sour cream, lemon juice and horseradish, add to ziplock bag and cut small corner
9. Take pizza out and drizzle (by squeezing mixture out of bag like piping frosting) sour cream mixture over pizza
Top with greens
Lingonberry Steak Marinade
  • 1 Tablespoon Bourbon
  • 1 Tablespoon Lingonberry Concentrate (or jam)
  • 1/2 Tablespoon Honey
  • 2 Tablespoons EVOO
  • 2 Tablespoons Red Wine Vinegar
  • 2 Cloves Garlic
  • 3 Sprigs of Fresh Thyme
  • Salt and Pepper to Taste
1. Wash herbs
2. Mince or grate garlic
3. Mix together vigorously with fork or whisk
4. Marinate in ziplock bag in fridge for 6-18 hours

Roasted Potatoes with Asparagus Recipe
Vegan Flatbread Pizza Recipe