Many moons ago – or, 2 months ago, who’s counting – Matt and I celebrated our second wedding anniversary. At the time we had a lot of things going on around here, so we opted to stay in and cook something delicious in lieu of a fancy dinner out. I marinated the steak the night before, made the dough as soon as I got home from work, and we had plenty of time to reminisce over the past year while we grilled the steak and put the pizza together. This plus a bottle of bubbles equaled a lovely, low-key dinner and was totally up our alley.
Grilled Steak and Gorgonzola Pizza with Balsamic Reduction.
for the steak:
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp minced garlic
10 oz. New York strip
for the balsamic reduction:
1 cup balsamic vinegar
1 tbsp honey
1/4 tsp black pepper
for the pizza:
Christina’s pizza dough
Olive oil, for brushing crust
1/2 cup shredded Fontina cheese
1/2 cup shaved Parmesan cheese
1/2 – 3/4 cup Gorgonzola
Handful of arugula
Prepare grill to medium heat and preheat oven to 425 degrees.
Remove steak from marinade and grill 5 minutes per side for medium-rare, or to desired doneness. Set aside and tent with foil.
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. Set aside.
Flour your work surface and roll pizza dough out, brush with olive oil and transfer to a pizza stone or cookie sheet. Bake in the oven until slightly golden, about 10 minutes. Remove from oven and top with Fontina, Parmesan and half of the Gorgonzola. Return to the oven and bake until crust is golden brown and cheese is melted. Meanwhile, slice your steak.
Remove pizza from the oven and top with sliced steak, the remaining Gorgonzola, and arugula. Drizzle with balsamic. Congratulate yourself for creating the most delicious pizza in your own home.
hmm…maybe it’s time to make this again…