Pizza With Steak, Blue Cheese and Balsamic Glaze

Photo by: Jennifer Locklin

Pizza With Steak, Blue Cheese and Balsamic Glaze

Food Ingredients:
Balsamic Glaze: 2 cups balsamic vinegar 1 tablespoon honey Salt and freshly ground black pepper Steak: 1 (12-ounce) Ribeye steak Olive oil Salt and freshly ground black pepper Pizza 1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe Olive oil Salt and freshly ground black pepper 1 cup sliced fresh mozzarella cheese 1/2 cup crumbled blue cheese Grilled steak 1 bunch fresh spinach, coarsely chopped Balsamic Glaze Shaved Parmigiano-Reggiano For the glaze: inch Bring vinegar to a boil a small nonreactive saucepan and cook, stirring occasionally, until reduced to

Recipe preparation:
1 For the steak: 2 Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices. 3 For the pizza: 4 Heat the grill to high. 5 Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the mozzarella cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the spinach. Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano. 6 Pizza Dough: 7 Cup lukewarm water (105 degrees F to 115 degrees F) 8 Teaspoons active dry yeast 9 Teaspoon sugar 10 Tablespoons olive oil, plus additional for oiling bowl 11 To 2 cups all-purpose unbleached flour 12 Cup finely ground yellow cornmeal 13 Teaspoons coarse salt 14 In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball. 15 Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

Recipe source: Foodista recipe