Gorgonzola Steak Pizza
Ingredients
- 10 oz New York strip steak, marinated (see below)
- 1 tube refrigerated pizza crust
- Olive oil for brushing crust
- 6 oz. BelGioioso Fontina cheese, shredded
- 4 oz. BelGioioso Parmesan cheese, shaved
- 8 oz. La Bottega di BelGioioso® Gorgonzola with Sheep’s Milk
- cheese, crumbled
- Arugula
- 1 cup balsamic vinegar
- 1 Tbsp. honey
- Black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. dijon mustard
- 1 Tbsp. minced garlic
Directions
If marinating steak, mix ingredients and marinate in refrigerator for up to 8 hours. Preheat oven to 425°F. Bring balsamic vinegar to a boil in a small pan then reduce heat to medium. Cook until vinegar is reduced by half. Stir in honey and season with pepper to taste. Remove from heat.
Heat 2 tablespoons olive oil in a sauté pan over medium 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.
Brush a 13″ x 9″ pan with olive oil. Spread pizza dough in the pan and par bake for 5 minutes or until crust is slightly browned. Remove crust from oven and sprinkle with BelGioioso Parmesan and Fontina and half of the Gorgonzola. Return to oven and bake until crust is golden brown and cheese is melted; about 10 minutes. Meanwhile, slice the steak very thin.
Remove pizza from oven, add sliced steak, remaining chunks of Gorgonzola and arugula to taste. Drizzle with balsamic reduction.