This pizza was seriously amazing. I'm talking fancy-pants pizza perfection... or at least as close as my apartment kitchen can get. I mean, is there any possible way that this pairing of ingredients could go wrong? No. In fact, I could have probably just thrown bits of everything in a bowl and grabbed myself a giant spoon. But then I wouldn't have gotten to enjoy Adam's faces/noises/palpable delight as he devoured three quarters of
our his pizza.
Not only did the flavors blend beautifully, but the textures were equally amazing. Generous slices of steak with crisp blackened edges but tender warm centers, hot melted cheese with cooling chunks of Gorgonzola, leafy green arugula, and a drizzle of glaze had a party in my mouth, and I'm not even a little mad at the intrusion. This is one of my most proud Gingersnaps original recipes, and I would absolutely and resolutely demand every person make it tonight if I could. Do it!
Grilled Steak & Gorgonzola Pizza with Balsamic Glaze
10 oz. New York strip steak
Marinade, see below (optional but highly recommended; it was delicious)
2 T. Olive oil
1/2 lb. pizza dough
Flour (and cornmeal if available), for work surface
Olive oil, for brushing crust
1/2 cup shredded Fontina cheese
1/2 cup shaved Parmesan cheese
1/2 - 3/4 cup Gorgonzola (I used closer to 3/4, but I love bleu cheese)
Handful of arugula
1 cup balsamic vinegar
1 T. honey
1/4 t. black pepper
1. If using marinade, mix ingredients marinate steak in refrigerator that morning.
2. Preheat oven to 425 degrees. Bring balsamic vinegar to boil in small pan, then reduce heat to medium. Cook until vinegar is reduced by half. Stir in honey and pepper.
3. Heat 2 T. olive oil in saute pan over medium-high heat. Add steak and cook 5 minutes on each side for medium-rare. Remove from heat, tent with foil, and allow to rest while making pizza.
4. Roll pizza dough to a thin crust on a floured work surface (add cornmeal if you have it). Brush with olive oil, transfer to cookie sheet or pizza stone, and bake in oven until slightly golden, about 10 minutes.
5. Remove crust from oven, sprinkle with Fontina and Parmesan. Add about half of the Gorgonzola in large chunks. Return to oven and bake until crust is golden brown and cheese is melted. Meanwhile, slice the steak.
6. Remove from oven, add sliced steak, remaining chunks of Gorgonzola, and arugula. Drizzle with balsamic reduction and stuff your pretty little face.
My Favorite Steak Marinade
My favorite easy steak marinade is a 2:2:2:1:1 ratio (long enough for you?) of pantry ingredients. The measurements I used for the marinade are:
2 T. olive oil
2 T. balsamic vinegar
2 T. Worcestershire sauce
1 T. Dijon mustard
1 T. minced garlic