Gluten-Free Steak House Pizza is loaded with steak house favorites like buttery steak, caramelized onions, balsamic reduction, and two types of cheeses!
2Tablespoonsextra virgin olive oilplus more for drizzling
1large red onionthinly sliced
1cupbalsamic vinegar
12ozsteakribeye, strip, or flank steak recommended
salt and pepper
2Udi’s Gluten-Free Thin & Crispy Pizza Crusts
2clovesgarlicpressed or minced
4ozshredded fontina cheese
1-1/2ozcrumbled gorgonzola cheese
1cupbaby arugula
Instructions
Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add onions, season with salt, then saute until golden brown, sticky, and caramelized, stirring occasionally, 20-25 minutes. Set aside - can be done a day ahead of time.
Meanwhile bring balsamic vinegar to boil in a small saucepan. Turn heat down to medium the simmer until balsamic vinegar is the consistency of thin maple syrup (take the pan off the heat then run a spatula down the center. When you can see the bottom of the pan for a second, it's done.) Balsamic reduction will continue to thicken as it cools - can be done a day or two ahead of time.
Pat steak dry with a paper towel then slice off any extra fat around the edges. Brush each side with extra virgin olive oil and season with plenty of salt and pepper. Heat a heavy-bottomed skillet (cast iron is best) over medium-high heat until smoking then turn heat down to medium and let cool for 1 minute. Add steak then sear for 2 minutes on one side, or until a brown crust has formed, then flip and sear for 2 minutes on the other side (these are cooking times for a 1-1/2" ribeye cooked to medium doneness. Adjust cooking time according to how thick your steak is.) Let steak rest for 10 minutes before slicing very thinly against the grain - can be cooked and sliced a day ahead of time.
Preheat oven to 375 degrees then line a large baking sheet with foil and spray with nonstick spray. Arrange pizza crusts on baking sheet then stir together extra virgin olive oil and minced garlic in a small dish and brush on top of the crusts. Bake for 3 minutes then top crusts with caramelized onions, steak slices, and fontina and gorgonzola cheeses, and then bake for 5-6 more minutes, or until cheese is melted and crusts are golden brown.
Slice pizzas then top with baby arugula and balsamic reduction before serving.