Gorgonzola Steak Pizza
This delicious twist on a favorite combines sweet and savory flavors with just enough to share!
BelGioioso
BelGioioso
Recipe - Stillwater
Gorgonzola Steak Pizza
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
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 tablespoon honey
Black pepper
2 tablespoon olive oil
2 tablespoon balsamic vinegar
2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon 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.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Cub New York Strip Steak, 0.75 Pound
Buy 2 Kingsford Charcoal Products, Get $5 Off Meat
$13.49 avg/ea$17.99/lb
Pillsbury Classic Crust Pizza Crust, 13.8 Ounce
$4.99$0.36/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
BelGioioso Fontina, 8 Ounce
$5.99$0.75/oz
BelGioioso Freshly Shaved Cheese, Parmesan, 5 Ounce
$4.49$0.90/oz
Dole Arugula, 5 Ounce
$3.79$0.76/oz
Pompeian Vinegar, Gourmet, Balsamic, 16 Fluid ounce
$3.99 was $4.99$0.25/fl oz
Essential Everyday Honey, 12 Ounce
$4.19$0.35/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
Pompeian Vinegar, Gourmet, Balsamic, 16 Fluid ounce
$3.99 was $4.99$0.25/fl oz
Essential Everyday Sauce, Worcestershire, 10 Ounce
$2.49$0.25/oz
Essential Everyday Mustard, Dijon, 12 Ounce
$2.49$0.21/oz
Spice World Garlic, Minced, 4.5 Ounce
$3.00 was $3.29$0.67/oz
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.