Instructions

• Slice the steak thinly across the grain. In a bowl, combine 1/4 cup Italian dressing, 1 tablespoon Worcestershire sauce, 2 minced garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper flakes. Add the steak, toss to coat, cover, and marinate in the refrigerator for 1 hour up to overnight.
• When ready to make the pizza, place a pizza stone or an inverted baking sheet in the oven and preheat the oven to 475°F (245°C) for 30 minutes.
• While the oven preheats, finish preparing the pizza dough and slice the vegetables: thinly slice 1/2 large red onion, 1 small green pepper, and 1 cup mushrooms. Measure out 1/3 cup Alfredo sauce and 2 cups shredded mozzarella cheese.
• Heat a large skillet over medium-high heat. Add the sliced onions and sauté for about 3 minutes, stirring occasionally.
• Add the marinated steak and any marinade remaining in the bowl to the skillet. Let the steak sit undisturbed for about 1 minute, then sauté for another 1–2 minutes total, until the meat is just barely browned (it will finish cooking in the oven). Transfer the steak and onions to a paper-towel-lined plate to absorb excess moisture.
• On a floured surface, shape the pizza dough to the size of your preheated stone or baking sheet; transfer the dough to a pizza peel or a piece of parchment for easy transfer.
• Spread 1/3 cup Alfredo sauce evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle 1/2 cup of the shredded mozzarella over the sauce.
• Evenly distribute the cooked steak and onions over the cheese, then top with the sliced green pepper and sliced mushrooms. Lightly season the toppings with salt and pepper to taste.
• Sprinkle the remaining mozzarella (the remaining 1 1/2 cups) evenly over the pizza.
• Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 10–12 minutes, until the crust is golden and the cheese is melted. If desired, broil 1–2 minutes more to brown the cheese—watch closely to prevent burning.
• Remove the pizza from the oven, let rest 2–3 minutes, slice, and serve.