Ingredients
Method
- Prep the steak: Pat the flank steak dry and season with smoked paprika, garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat until shimmering. Cook the steak for 3-4 minutes per side for medium-rare (internal temperature of 125°F), then let rest for at least 10 minutes before slicing against the grain into thin strips.
- Preheat: Position your oven rack in the upper third and preheat to 475°F. If you have a pizza stone, place it on that rack now.
- Par-bake the crust: Roll or stretch your dough into a 12-inch round on a floured surface. Transfer to parchment paper (this makes moving it easier). Brush with remaining olive oil and bake for 5-6 minutes until just set but not colored.
- Add toppings: Remove the crust from the oven, sprinkle evenly with mozzarella, then layer on the sliced steak. Dot with minced garlic and scatter Parmesan over top.
- Bake to finish: Return the pizza to the oven for 8-10 minutes until the cheese is bubbling and lightly golden around the edges.
- Serve: Drizzle with balsamic vinegar, tear fresh basil leaves over the top, and slice immediately. The crust should hold its shape but still have a slight chew.
Nutrition
Notes
The magic is in the technique: par-bake the dough while you prep everything else so nothing gets soggy, then pile on generous slices of flank steak that I've sliced against the grain. A quick drizzle of balsamic at the end adds brightness without making things complicated.
If your oven runs hot, keep an eye on it — mine does, and I learned to rotate halfway through. The cheese should be bubbling and golden, not browned beyond recognition.