Okay, I’ll admit it, right off the bat: I cheated. I definitely used pre-made pizza dough instead of making my own. I had every intention of making my own, but the week’s events just didn’t make that convenient. So, Publix to the rescue! I actually really like the pizza dough from the Publix bakery – it always performs well for us. Okay, now that I’ve told you my pizza secret, we’ll get back to the recipe at hand, Steakhouse Pizza, the next to last one for us on this month’s Sweet as Pie list.
We started with a flank steak seasoned with salt and pepper and grilled to a nice medium rare. 
While the steak rests, slice two whole red onions. It looks like a lot of onions, and it is, but trust me, you’ll be glad you have them.
It’s an onion.
Saute the sliced onion in a little butter and balsamic vinegar until caramelized.
Meanwhile, take a few cups of jarred marinara and add some balsamic and Worcestershire sauce. Gives it a nice little step up without being overpowering.
Once the onions are done, it’s time to assemble. First the sauce (I didn’t use all of it), then the onions, and then the cheese. 
We took PW’s advice and put a rack in the very bottom slot in the oven. This let the bottom crisp without over-browning the top. Once the crust is browned to your liking and the cheese is melted, out it comes and it’s time for steak.
The finished product with the steak, a sprinkle of parmesan, and a light drizzle of steak sauce (we used A-1).
The pizza was difficult to eat like regular pizza – the steak necessitated a fork and knife. I probably should have cut the steak into bite-sized pieces before putting it on the pizza, but I didn’t. As PW would say, “Don’t be like me.” I really loved the balsamic onions and mozzarella. I think I could have added some mushrooms and been really satisfied with just that. Despite the need for utensils, this pizza was really good and a nice change from our usual pizza toppings. The steak sauce really adds a nice punch, but would definitely overwhelm things if you added too much. I think the pizza was even better leftover – everything had time to marry and balance a bit. As I said, I think some mushrooms thrown in with the onions would be perfect on this pizza – since we’ll be making this one again, I’ll definitely remember to add them next time.
