VenisonWild Recipes

Elk Steak Flatbread Pizza

Latest posts by Lindsey Bartosh (see all)
4.3 from 3 votes

It’s funny how dishes pair with the seasons. Comfort food feeds the soul during dark, cold winter days. Soup excites the taste buds for flavors of fall. Light meals like salads seem to make their appearance in spring.  Barbeque literally spells summer. Many recipes are released during certain parts of the year to compliment the upcoming season, and while I am a huge fan of participating in this trend, I think pizza can be fashioned to be the style in any season. 

In winter, I dress up pizzas with root vegetables and hearty tomato sauces. Spring pizzas follow the trend of Hawaiian style or Margherita pizza. This elk steak flatbread pizza pairs perfectly with summer. Grilling the crust prior to topping gives it a crusty shell and soft, chewy inside. The arugula is slightly spicy and refreshing. Caramelized onions and reduced balsamic vinegar give a savory and sweet profile to each slice. But the best part of this elk steak pizza is the sliced elk steak, which is the star of the show. 

Servings: 4

Time to Make: 2 hours

Also Works With: Venison

Looking for more elk recipes? Why not try these Chicken Fried Elk Steaks with Queso Gravy?

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Elk Steak Flatbread Pizza

Recipe by Lindsey Bartosh
4.3 from 3 votes
Course: Venison, Wild Recipes


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  • Flatbread Dough Ingredients
  • 3/4 cup warm water

  • 1 1/2 teaspoons dry active yeast

  • 1 Tablespoon olive oil

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 2 cups flour

  • Caramelized Onions Ingredients
  • 1 large onion

  • 2 Tablespoons olive oil (more if desired)

  • 2 teaspoons salt (more if desired)

  • Optional: 1 teaspoon of sugar

  • Flatbread Pizza Toppings Ingredients
  • 1 to 1 and 1/2 pounds of elk steak (your choice of cut, I used a flat iron)

  • 1 Tablespoon Montreal Steak Seasoning

  • 1 cup balsamic vinegar

  • 1 cup arugula

  • 1 cup cherry tomatoes

  • 3/4 cup Monterey Jack cheese

  • 3/4 cup goat cheese feta


  • Preheat the oven to 400 degrees.
  • To activate your dry yeast, mix the yeast with the teaspoon of sugar. Pour the 3/4 cup of warm water over the mixture and allow the yeast to foam. This will take about ten minutes. Add two cups of flour and the salt to the mixing stand bowl. Whisk together and create a well in the center of the flour. Once the yeast has foamed, add the yeast and olive oil to the flour and mix with a dough hook. Allow the dough to knead for about five minutes. If it is dry and crumbly, add more water or oil. If it is too wet, add more flour a tablespoon at a time. Cover dough with plastic wrap and allow to rise in a warm area for one hour.
  • To caramelize the onions, thinly slice the onion. Coat the bottom of a pan with olive oil and heat over medium heat. Add the onions to the pan and allow to cook for about ten minutes, stirring occasionally. Sprinkle the onions with salt and allow to continue to cook for up to thirty minutes more, stirring often. If desired, the process can be enhanced with the addition of sugar or vinegar. Take care to not let the onions dry out or they will burn.
  • To reduce the balsamic vinegar, add a cup of vinegar to a small saucepan. Bring the vinegar to a boil and then reduce to a simmer. Stir often and let vinegar reduce by half, which can take up to ten minutes. If you don’t want to make your own balsamic glaze, the grocery store usually sells a glaze in the same area as the vinegar. I think it’s a great substitution.
  • Over a hot griddle or outdoor grill if that is your preference, grill pizza dough over medium high heat for one minute per side. The pizza dough should puff up slightly and brown just a bit. Top with Monterey jack cheese and place in oven for eight minutes, or until cheese is melted.
  • Season elk steak with Montreal steak seasoning and cook in pan over medium high heat. Cook each side for about four minutes, depending on how you would like to meat done, and then cover with a tent foil and allow to rest for five minutes. Thinly slice.
  • Top flatbread pizza with arugula, sliced cherry tomatoes, caramelized onions, feta goat cheese, and steak. Drizzle with reduced balsamic vinegar.

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Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website,, and also a weekly radio show about seeking, pursuing, and processing wild game.

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