Steak Bruschetta Flatbread Pizza
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Steak and classic Bruschetta on a Flatbread Pizza! Thinly sliced steak with fresh bruschetta, gorgonzola, shallots, arugula tossed in Italian dressing and a drizzle of balsamic vinegar. Give pizza night a fancy upgrade with this Steak Bruschetta Flatbread!

Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Yield: 2 Flatbread Pizzas

Course: Appetizer, entree
Cuisine: American, Fusion, Italian
Servings: 2 pizzas
Calories: 536 kcal
Ingredients
  • 2 Flatbread Pizza Crust (recommended: Flat-out Spicy Italian Artisan Thin Pizza Crust)
  • ½ Heaping cup Gorgonzola Cheese – crumbled
  • 1 (9-10 oz.) Steak - preferably filet, rib eye, or sirloin
  • 2-3 TBS Balsamic Vinegar , to taste
  • 1 Cup Arugula - torn
  • 1 Shallot – thinly sliced (can substitute red onion)
  • 2 TBS Italian Dressing
  • Parmigiano-Reggiano Cheese – freshly shaved or grated, to taste (I used about 1/3 cup)
  • Salt and Pepper , to taste
  • Italian Seasoning , to taste
  • Extra Virgin Olive Oil , for steak & to drizzle over pizza (optional)
  • Tomato Relish:
  • 6 Plum Tomatoes – halved lengthwise and seeded
  • 3 tsp Extra Virgin Olive Oil , divided
  • Salt and Pepper , to taste
  • 2 Cloves of Garlic – minced
  • 1 tsp Red Wine Vinegar
  • ¾ tsp Granulated Sugar
  • Pinch Crushed Red Pepper Flakes
Instructions
  1. Remove your steak from the refrigerator and allow to rest on the counter for 30 minutes at room temperature.
  2. Make the Tomato Relish: Preheat the oven to 350 degrees F. Prepare a baking sheet with aluminum foil. Season cut side of tomatoes, generously, with salt and pepper.
  3. Place tomatoes, cut side down on baking sheet. Drizzle (or brush) the tomatoes with 2 tsp olive oil. Bake the tomatoes for 45-50 minutes or until the tomatoes are soft and slightly charred, rotating pan halfway through cook time.
  4. Change oven temperature to BROIL and continue to cook tomatoes for 3-5 more minutes, until slightly wilted.
  5. Remove pan from oven and transfer tomatoes to a clean work surface. Season, again, with salt and pepper. Set aside and allow to cool slightly, about 5 minutes. Roughly chop the tomatoes and place in a large mixing bowl. Add the rest of the ingredients and the remaining 1 tsp olive oil. Taste and adjust seasoning. Mix well, cover and place in the refrigerator until ready to use.
  6. While the tomatoes are roasting, cook your steak: Pat steak(s) dry and rub generously with extra virgin olive oil. Season, liberally, with Italian seasoning, salt and pepper.
  7. Heat a skillet (preferably cast iron) over medium high heat. Add steak to pan. Cook, undisturbed, about 3 minutes. Flip steak and cook another 3 minutes, undisturbed, or until steak is about 10 degrees below desired doneness. (Keeping in mind the steak will be sliced, topped on the flatbread, and finish cooking in the oven. I cooked mine to 110 degrees for a final doneness of MR.)
  8. Transfer steak to a platter or plate and allow to rest at room temperature about 5 minutes. Transfer plate to refrigerator and allow to chill for at least 30 minutes, up to 2 hours. This will make slicing the steak evenly, and thinly, easier.
  9. While steak is resting: In a large mixing bowl combine the arugula, shallots and Italian dressing. Season with salt and pepper to taste. Toss well to combine. Set aside.
  10. Adjust oven temperature to 375 degrees. Place flatbread on an aluminum foil lined baking sheet or a preheated pizza stone. Place baking sheet, or stone, on middle rack in the oven. Pre-bake the flatbread crust for 2 minutes (or follow the instructions provided for your brand of flatbread).
  11. Spread 1/2 cup roasted tomato relish evenly over flat bread, sprinkle with gorgonzola and top with slices of steak.
  12. Place flatbread back into the oven, directly on middle rack, and bake an additional 4-5 minutes, or until flatbread is crisp and cheese is slightly melted.
  13. Remove flatbread from the oven. Drizzle balsamic vinegar evenly over flatbread and top with arugula mixture. Sprinkle with Parmigiano. Season with cracked black pepper.
  14. Garnish with a drizzle of extra virgin olive oil, optional.
Recipe Notes

*Inspired by Brio Tuscan Grille’s Steak Bruschetta
*Read the entire recipe through FIRST. It will help the process move along much more smoothly.

Nutrition Facts
Steak Bruschetta Flatbread Pizza
Amount Per Serving
Calories 536 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 78mg26%
Sodium 447mg19%
Potassium 927mg26%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 11g12%
Protein 31g62%
Vitamin A 1785IU36%
Vitamin C 28mg34%
Calcium 78mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.