Steak and Caramelized Onion Pizza with Hot Honey Drizzle

This white pizza combines tender sirloin steak, jammy caramelized onions and hearty kale over a creamy herbed ricotta base. Topped with briny feta and baked until golden and bubbly, each slice is finished with a drizzle of hot honey for the perfect balance of savory, sweet and heat.

Making pizza at home is easier than you think-just let the dough rest, press it into ovals and load it up with flavor. This recipe is ideal for a cozy dinner or impressing guests with minimal effort.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Sprinkle ½ tablespoon flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. Evenly sprinkle another ½ tablespoon flour on top of dough balls. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, remove and discard any large stems from kale; cut leaves into bite-size pieces if necessary. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan. To bowl with kale, add ricotta, basil paste, garlic powder, oregano, salt and pepper. Stir to combine.
3. While kale cooks, halve, peel and thinly slice onion. Heat a large drizzle of oil and 1 tablespoon butter (2 tablespoons for 4 servings) in pan used for kale over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in half the vinegar, 1 teaspoon sugar and a splash of water (all the vinegar and 2 teaspoons sugar for 4); cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.
4. Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into an oval shape; place on one side of prepared sheet (you’ll have two dough ovals per sheet). If needed, use a rolling pin to help roll out dough. Cover baking sheet with a clean kitchen towel and let dough rest 15 minutes. (This will make stretching it into a larger shape even easier!)
5. Once dough has rested 15 minutes, lightly flour hands. Press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 6 inches wide. Spread dough with kale-ricotta topping. Top with caramelized onion and feta. Drizzle or brush edges of dough with olive oil. Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
6. In a small bowl, combine honey and hot sauce. Drizzle pizzas with hot honey to taste. Slice as desired, divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of steak?

Yes, you can substitute sirloin with ribeye or strip steak. Just adjust cooking time accordingly.

How do I make the pizza dough from scratch?

This recipe uses store-bought pizza dough for convenience, but you can use your favorite homemade dough if preferred.

Can I prepare the toppings ahead of time?

Yes, you can cook the kale and caramelize the onions in advance. Store them in the fridge and assemble just before baking.