Pizza With Steak, Blue Cheese and Balsamic Glaze

Photo: Jennifer Locklin

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

Preparation

For the steak:

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.

For the pizza:

Heat the grill to high.

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.

Pizza Dough:

Cup lukewarm water (105 degrees F to 115 degrees F)

Teaspoons active dry yeast

Teaspoon sugar

Tablespoons olive oil, plus additional for oiling bowl

To 2 cups all-purpose unbleached flour

Cup finely ground yellow cornmeal

Teaspoons coarse salt

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.

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.

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About

I found this recipe on the Food Network website under Bobby Flay. I decided to make a few changes and give it a try! Instead of NY Strip, I used Ribeye (that's what was available and looked the best) and I didn't have watercress, so I substituted fresh heirloom spinach from my garden, along with some fresh rosemary. I also sub'd out the Monterey Jack cheese for fresh mozzarella and lastly, I didn't make my own pizza dough, I bought it frozen and thawed it, rolled it and threw it on the pan! So, hey! Shouldn't this count as an almost original recipe?!
The balsamic glaze for this was delicious! It gave such a deep flavor to the steak...I loved it! I will definitely make this again, especially the balsamic glaze - - it would be great on chicken and fish, as well as steak!