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1 tablespoon olive oil

1-pound steak (leftovers work well here too)

1 tablespoon Montreal steak seasoning

3 tablespoons butter

2 large onions, sliced into thin rings (about 4 cups)

1 cup cremini mushrooms

1 teaspoon salt

1 tablespoon sugar

1-pound pizza dough (recipe below or store bought)

½ cup mascarpone cheese, room temperature

20 thin asparagus spears

1 cup Jarlsberg cheese, shredded

3-4 sprigs fresh thyme, leaves stripped off the stems


Heat the olive oil in a cast iron or oven proof skillet over medium high heat until the oil is smoking – or heat your grill to 400 degrees.  Trim any excess fat from the steak and season all over with the Montreal steak seasoning.  Sear on the first side for 3-4 minutes.  Flip and cook 3-4 minutes on the other side until the internal temperature reaches 125 degrees.  Note – timing will vary depending on the thickness of the steak and you could also use leftovers for this recipe and skip this step.  Remove the steak, tent with foil, and let rest for 15 minutes.  Slice against the grain into ¼”- ½” slices.  Set aside.

Add the butter to the pan drippings in the skillet.  When the butter is melted, add the onions, mushrooms, salt, and sugar to the pan and reduce heat to medium low.  Cook stirring occasionally for 15-20 minutes until the onions a caramel in color and very soft. You do not want them to brown. This is a slow process but well worth it.

Preheat oven to 425 degrees and place a pizza stone in the oven to preheat for at least 20 minutes (you can also make this pizza on a sheet pan if you do not have a stone).

Form the dough into a 12-14” round.  If the dough is too springy, let it rest for 15-20 minutes under a clean kitchen towel and try forming it again. You may have to repeat this process a couple of times.

Dust your pizza peel (or sheet pan) with cornmeal and place the 14” dough round on top of it.  Spread the mascarpone cheese all over the dough and top that with the onions and mushrooms.   Alternate the steak slices and asparagus spears over the top and finish with the grated cheese.

Slide the pizza onto the preheated stone and bake for 12-14 minutes until bubbly and lightly browned. Remove the pizza from the oven and sprinkle with the thyme leaves.  Let rest 10 minutes.  Cut into slices and devour!!


2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)

1 tablespoon honey

1 ½ cups warm water (115-120 degrees)

1 packet yeast

2 teaspoons salt

3 ½ – 4 ½ cups flour

Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

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