Steak And Mushroom Flatbread Pizza Recipes

STEAK AND MUSHROOM FLATBREAD PIZZA

Steps:

• Preheat oven to 375 Degrees. Place flatbread pizza crust on large baking sheet or pizza pan. Set aside.
• Using a medium skillet and turn onto medium-high heat. Add a tablespoon of olive oil. Add the shaved beef and season with salt and pepper. Cook just until the beef has turned brown, 5-7 minutes. It will cook more in the oven. Place the beef on a plate and set aside. Using the same pan, cook the mushrooms about 2-3 minutes.
• Sprinkle about ½ cup of Gruyere cheese on top of the flatbread crust. Sprinkle the cooked beef evenly across the flatbread crust along with the mushrooms, and sprinkle about a ⅓ cup of the green onions on top and the remaining cheese. Place in the oven for 12-15 minutes. Remove from oven and sprinkle with remaining green onion.
• While the pizza is baking, add the sour cream, Horseradish, vinegar, and season with salt to taste and mix. Drizzle the horseradish cream on top of the pizza as desired. Finally, sprinkle crispy onions on top of the pizza and serve.
• Note: I put the horseradish cream in a sandwich bag and cut a small tip at the end and drizzled the cream across the pizza that way.

GRILLED STEAK AND MUSHROOM FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the grill to 350°F (180°C).
• Roll the pizza dough out to ½ inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush ¼ cup (60 ml) olive oil over both sides of the dough.
• Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and ½ tablespoon Grill Mates® Montreal Steak Seasoning.
• Slice the flat iron steak into ½-inch-thick strips. Transfer to a medium bowl and toss with 1½ tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
• Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3-4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
• Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
• Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining ½ tablespoon olive oil. Serve immediately.
• Enjoy!

STEAK, MUSHROOM, AND ONION PIZZA

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside.
• In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside.
• Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden.
• Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired). Place beef mixture evenly over cheese. Top with remaining mozzarella.
• Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.