This easy steak pizza just canceled pepperoni

Step aside pepperoni. You just got bumped by steak as the best pizza topping of all time.

Noting beats lean, tender slices of rib-eye, New York strip, skirt steak, heck any steak on a pizza. That beefy goodness combined with melty provolone cheese and grilled sweet bell peppers and onions takes pizza out of the mindless munchies category and puts it firmly in the "let's open a great bottle of wine" jet set.

Why fuss over crust when you have toppings this good? We purchased a par-baked crust at the supermarket. So easy. 

For the sauce, we wanted a smoky hint to enhance the beef, so we added a dash of Duplin Gourmet Muscadine Smokehouse Grilling Sauce. It gave the essence of steak right off the grill.

We used rare rib-eye slices on our pizza. We cooked the steak ahead over blazing-hot heat just long enough to get a nice sear the outside. We wanted the inside rare, as the beef will cook again in the oven. We didn't want it to overcook. 

Provolone provided more flavor than mozzarella. We layered cheese slices with the meat, grilled onions and grilled sweet red bell peppers to create a knock-out pie.

Pair this decadent steak pizza with a sturdy red like Duplin Burgundy, Pelican Red or Queen Anne's Revenge. Better yet, celebrate the joy of steak on pizza with fizzy Sweet Poppy.