Makes 1 x 12" pizza
160g (5.6oz) Classic Pizza Dough ball (see note below)
4 tbsp Classic Pizza Sauce (see note below)
100g (3.5oz) steak
Freshly ground black pepper
¼ small red onion, finely sliced
40g (1.4oz) mozzarella, torn into small pieces
40g (1.4oz) blue cheese, crumbled
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavour in the other ingredients used here.
Fire up your Ooni pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
To prepare the steak for the pizza topping, season the steak generously with salt and pepper. Add a little olive oil to your Ooni Sizzler Pan or Grizzler Pan and place inside your Ooni pizza oven to warm up. Once warm, place the steak in the pan and return to the oven to cook for two minutes, or until the steak is caramelised on one side. Flip the steak over and continue cooking for another 1-2 minutes. Once cooked to your liking, remove the steak, cover with aluminum foil and allow to rest for 5 minutes. Once rested, slice the steak into strips.
Increase the heat of your Ooni oven, aiming for 500˚C (932˚F) on the stone baking board inside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Top with the mozzarella, steak, blue cheese and red onion.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Finish with a drizzle of olive oil, and serve straight away.