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Barbecue Steak Pizza

Barbecue Steak Pizza. Leftover grilled steak, homemade BBQ sauce, onions and roasted red peppers with a blend of cheeses on a wholesome whole wheat and oat bran crust. Just delicious!

Barbecue Steak Pizza close up photo of cut pizza on a wooden cutting board

Barbecue Steak Pizza. Using leftover steak!

This Barbecue Steak Pizza one we often make at our house using leftover steak, perhaps from the previous night’s barbecue. The whole wheat and oat bran crust is delicious as well and a great way to sneak some whole grains into the family diet.

2020 Update.

This recipe was posted back in 2008 and we are still enjoying a version of this pizza today. In fact we had it just last night.

photo of a t bone steak and a prime rib steak on a gas grill

Prime rib steak, strip loin steak or t bone steak are all good for this recipe.

Everyone knows I hate to waste leftovers, so when a giant t-bone steak was far too big to consume on the day before, we decided to have it yet again. This time making a couple of tweaks.

I decided to use our new recipe for No Knead Pizza Dough, instead of the whole grain crust and it was just delicious! This dough is easily left overnight but in the heat of summer, I like to make it in the morning and it is always ready for dinnertime.

No knead pizza dough in 3 balls on a floured countertop

No knead pizza dough. Makes enough for three 12-13 inch pizzas.

The no knead pizza dough recipe, yielded enough dough for three 12 inch pizzas. Any that you don’t use can be frozen for later use. You can even thaw it for toutons for weekend brunch.

I like my pizza without the peppers and onions but I love adding olives too.

The second change was opting for plain mozzarella cheese instead of a blend with cheddar. You can, of course use your own favourite. Perhaps more than anything else, the best pizza is always best made to your personal specifications!

Barbecue Steak Pizza original 2008 photo

Barbecue Steak Pizza. Original 2008 photo.

Originally published March 2008. Updated June 2020.

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Barbecue Steak Pizza close up photo of cut pizza on a wooden cutting board
Yield: 6 or more servings

Barbecue Steak Pizza

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Barbecue Steak Pizza. Leftover grilled steak, homemade BBQ sauce, onions and roasted red peppers with a blend of cheeses on a wholesome whole wheat and oat bran crust. Just delicious!


For the Whole wheat and Oat Bran Crust

  • 3-4 cups whole wheat flour, 60% or greater
  • ½ cup oat bran
  • 1 packet instant yeast
  • ¼ cup extra virgin olive oil
  • 1 ¼ cups lukewarm water
  • ½ tsp sea salt

For the BBQ Pizza Sauce

  • 2 cloves minced garlic in
  • 2 tablespoons extra virgin olive oil
  • 1 ounce nineteen can crushed tomatoes
  • 1 ounce nineteen can plain tomato sauce
  • 2 tsp oregano
  • 2 tsp dried or fresh basil
  • 1 tsp fennel seed
  • 1/2 tsp kosher salt
  • 1/3 cup molasses
  • 1 tsp dry mustard
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 2 tablespoons hot sauce, optional

For toppings you will also need:

  • Rare to medium rare grilled steak, thinly sliced
  • Julienned red onions
  • Roasted red peppers
  • Pre-cooked bacon
  • Sliced fresh mushrooms, if desired
  • Grated mozzarella, cheddar and parmesan cheeses. (3-4 cups mixed shredded cheese)


To prepare the pizza dough

  1. Makes enough for 2 large, 3 medium, or 6 individual pizzas
  2. Mix dry ingredients together except for one cup of the flour.
  3. Add the warm water and mix very well with a wooden spoon for about 5 minutes.
  4. Add the remaining flour a little at a time until dough forms.
  5. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
  6. Allow dough to rest for ½ hour, covered in a warm place.
  7. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.

To prepare the BBQ Pizza Sauce

  1. In a large saucepan sauté the garlic over medium heat for one minute.
  2. Add all of the remaining ingredients.
  3. Simmer all together over low heat for about 20 minutes. Set aside to cool.

To make the pizza

  1. Preheat your pizza stone in middle rack of your oven for half an hour at 525 degrees F.
  2. Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
  3. Spread pizza sauce over the crust plus a little cheese. Add desired toppings. This type of thin crust pizza bakes very fast (only 8 minutes in my oveso a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.
  4. Top with cheese layer. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
  5. Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.
  6. Allow pizza to sit for 5 minutes before cutting and serving.


Nutrition calculation is based upon a serving of half a 12 inch pizza.

Nutrition Information



Serving Size

1 serving

Amount Per Serving Calories 857Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 114mgSodium 1395mgCarbohydrates 74gFiber 5gSugar 19gProtein 51g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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