Steak and Mushroom Pizza
There are pizzas, and then there are specialty pizzas that completely reset expectations for what pizza can be. This steak and mushroom pizza absolutely falls into that second category. In fact, it has consistently ranked in a personal top five when it comes to specialty-style pizzas because it delivers layers of flavor, texture, and richness that go far beyond a typical slice.
Even more importantly, this recipe combines a deeply flavorful sourdough discard crust, a spiced-up béchamel sauce with horseradish, and bold toppings like blackened steak, sautéed mushrooms, caramelized onions, mozzarella, and gorgonzola.
So, if you’ve ever wanted a steakhouse-style pizza that you can actually make at home, this is the one you need to try.
Why This Steak and Mushroom Pizza Is So Good
First of all, this pizza is not even trying to be basic. Instead, it leans into bold, rich ingredients that naturally complement each other.
Additionally, the sourdough discard crust creates a foundation that is both crisp and flavorful. Because of the fermentation, the dough develops a subtle tang and depth that you just cannot get from standard pizza dough.
Meanwhile, the sauce completely changes the game. Rather than using a traditional tomato base, this pizza uses a horseradish-spiked béchamel that brings creaminess, heat, and complexity.
Then, when you add blackened steak, caramelized onions, mushrooms, and two types of cheese, everything comes together into a layered, restaurant-quality experience made right at home.
Steak and Mushroom Pizza Ingredients
Sourdough Discard Pizza Dough:
- Water
- Yeast
- Bread flour
- Sourdough discard
- Sea salt
Horseradish Béchamel Sauce:
- Butter
- Flour
- Garlic (minced)
- Milk
- Sea salt
- Black pepper
- Horseradish sauce
Toppings:
- Blackened flank steak (grilled and thinly sliced)
- Sautéed mushrooms
- Caramelized onions
- Mozzarella cheese
- Gorgonzola cheese
- Diced green onions
Each component builds on each other to create a pizza that is rich, savory, and deeply satisfying.
Making the Sourdough Discard Pizza Dough
1. Mix the Dough
First, combine warm water and yeast in a bowl and allow it to activate for a few minutes.
Next, add bread flour, sourdough discard, and sea salt.
Mix until a shaggy dough forms.
2. Knead and Develop Structure
After that, knead the dough until it becomes smooth and elastic.
At this stage, the sourdough discard begins to shine. Not only does it add flavor, but it also improves texture and helps create a better rise.
3. First Rise
Then, cover the dough and let it rise until doubled in size.
As a result, the dough develops airiness while maintaining strength, which is essential for holding heavy toppings like steak and mushrooms.
4. Shape
Once risen, shape the dough into your pizza base.
Making the Horseradish Béchamel Sauce
1. Build the Roux
First, melt butter in a saucepan over medium heat.
Then, whisk in flour and cook for about 1–2 minutes.
This step removes the raw flour taste and creates the base for a smooth sauce.
2. Add Garlic and Milk
Next, stir in minced garlic, followed by milk slowly while whisking continuously.
As a result, the sauce thickens into a creamy consistency.
3. Season and Finish
After that, add sea salt, black pepper, and horseradish sauce.
The horseradish introduces a subtle heat that cuts through the richness of the steak and cheese.
Finally, simmer until the sauce is smooth and slightly thickened.
Preparing the Toppings
Blackened Flank Steak
First, season flank steak heavily and grill it until it develops a charred, blackened crust.
Then, let it rest before slicing thinly against the grain.
This ensures tenderness and bold flavor in every bite.
Sautéed Mushrooms
Next, sauté mushrooms in a hot pan until they release moisture and become golden brown.
This step concentrates their flavor and removes excess water that could otherwise make the pizza soggy.
Caramelized Onions
Meanwhile, slowly cook onions over low heat until they turn deep golden brown.
As a result, they develop natural sweetness that complements the savory elements of the pizza.
Assembling the Steak and Mushroom Pizza
1. Spread the Sauce
First, spread a generous layer of horseradish béchamel over the dough.
Because this is a creamy base, it coats evenly and adds richness to every bite.
2. Add the Toppings
After that, distribute sliced steak, diced green onions, sautéed mushrooms, and caramelized onions evenly.
This ensures every slice gets a bit of everything.
3. Add Cheese
Next, layer mozzarella evenly across the pizza.
Then, add crumbles of gorgonzola for sharp, tangy contrast.
Together, these cheeses create a balanced combination of melt and bold flavor.
4. Bake
Then, bake the pizza until the crust is golden, the cheese is melted, and everything is bubbling.
During baking, the flavors intensify and meld together.
Flavor and Texture Breakdown
This steak and mushroom pizza has multiple layers of flavor and texture.
First, the sourdough crust provides a crisp exterior with a slightly chewy interior and a subtle tang.
Next, the horseradish béchamel adds creamy richness with a gentle heat that lingers.
Meanwhile, the steak brings smoky, charred depth.
Additionally, the mushrooms add earthiness, while caramelized onions contribute sweetness.
Finally, mozzarella provides melt and stretch, and gorgonzola adds bold sharpness.
Because of this combination, each bite is complex and satisfying.
Why Sourdough Discard Makes a Difference
Using sourdough discard in pizza dough is not just a trend—it actually improves both flavor and texture.
First, it enhances fermentation, which leads to a better rise.
It also adds subtle tanginess that balances rich toppings.
It improves crust structure, resulting in a crisp exterior with a light interior.
As a result, the crust becomes more than just a base—it becomes part of the flavor experience.
Tips for the Best Steak and Mushroom Pizza
To get the best results, keep these tips in mind:
- Let dough fully rise for better texture
- Pre-cook mushrooms to avoid excess moisture
- Slice steak thinly for tenderness
- Do not overload sauce or toppings
- Bake on a hot surface for crisp crust
Additionally, always let the steak rest before slicing so juices stay locked in.
Serving Ideas
This pizza works well as a main dish, but it can also be served with:
- Simple arugula salad
- Roasted vegetables
- Light tomato soup
These sides balance the richness without overpowering the pizza.
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes. In fact, cold fermentation overnight improves flavor even more.
Can I skip sourdough discard?
You can, but you will lose depth of flavor and texture complexity.
What cut of steak works best?
Flank steak is ideal, but skirt steak or ribeye also work well.
Can I use store-bought dough?
Yes, but sourdough discard dough gives significantly better flavor.
How do I prevent a soggy pizza?
Pre-cook mushrooms and avoid overloading sauce.
Upgrade Your Pizza Night to Steak and Mushroom Pizza
All things considered, this steak and mushroom pizza is everything you want from a specialty-style pizza and more. It is bold, layered, and packed with contrasting textures that make every slice interesting.
Even more importantly, it uses a sourdough discard crust, a creamy horseradish béchamel, and high-quality toppings that elevate it far beyond a standard homemade pizza.
So, if you’re ready to step up your pizza night and make something that feels restaurant-level at home, this is the recipe you absolutely need to try.
Favorite Specialty Pizzas
Tequila Lime Shrimp Pizza
Wisconsin Brat Pizza
Taco Pizza
BLT Pizza
Steak and Mushroom Pizza
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Equipment
Ingredients
Sourdough crust
- 3/4 cup Water
- 1 tsp Instant yeast
- 2½ cups Bread flour
- 1 cup Sourdough discard
- 1 tsp Sea salt
Sauce
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cloves Garlic, minced
- 1 cup Milk
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tbsp Horseradish sauce
Toppings
- 1 pound Flank steak
- 2 tsp Blackened seasoning
- 1 large yellow onion, sliced
- 1 tbsp Butter
- 1 pound Brown mushrooms
- 1 tbsp Butter
- 1 cup Mozzarella cheese
- 1 cup Gorgonzola cheese
- 2 Green onions, diced
Instructions
- In a large stand mixer, combine the water, instant yeast, bread flour, sourdough discard, and sea salt.
- Knead the dough on low speed for 6-7 minutes or until smooth and elastic.
- Cover the bowl and allow to rise for 2 hours.
Pizza Sauce
- Melt the butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute.
- Add the flour, whisking continuously for 3 minutes.
- Slowly add the milk, whisking continuously to prevent clumping.
- Add the horseradish sauce and season with salt and pepper.
- Bring the sauce to a simmer, whisking often for 5-10 minutes.
- Remove from the heat when thickened.
Steak, Onions, and Mushrooms
- Heat the grill to high heat.
- Season the steak with blackened seasoning.
- Grill the steak for 5 minutes per side. Remove the steak to a plate and cover with foil. Allow to rest while preparing the other ingredients.
- Heat 1 tbsp of butter over medium heat in a small cast iron skillet. Add the sliced yellow onion, stirring occasionally for 20 minutes or until caramelized. Remove the onions to a bowl.
- In the same skillet, melt 1 tbsp of butter. Add the sliced mushrooms and sauté until soft. Remove the mushrooms to a bowl.
- Preheat the oven to 425℉.
- Lightly flour a work surface and spread the pizza dough into a 16 inch circle.
- Place the dough on a floured pizza pan.
- Spread the sauce over the pizza, leaving 1 inch crust around the outer edges of the pizza.
- Sprinkle 1/2 cup of mozzarella on top of the sauce.
- Slice the flank steak into bite sized pieces and spread over the entire pizza.
- Add the caramelized onions and sautéed mushrooms.
- Add the remaining mozzarella, gorgonzola, and diced green onions to the pizza.
- Bake for 20 minutes, or until the bottom crust is cooked through and the top is hot, bubbly, and browning.
- Remove from the oven and allow to cool for 5 minutes before slicing.
Nutrition
