Fire up the grill for this quick and easy Grilled Balsamic Steak Pizza with Blue Cheese for a gourmet pizza flare that everyone will love!
Some of my old photography is downright embarrassing. However, this Grilled Balsamic Steak Pizza with Blue Cheese is fabulous! The combination of sweet and tangy balsamic glaze combined with savory steak and blue cheese is a match made in heaven!
I take a few shortcuts with this pizza that I think are forgivable, especially if you want to have something taste gourmet that is put together quickly. First, instead of making my own balsamic glaze (which is wonderful), I use a store bought glaze that is truly very, very good. I also use this glaze in my Kettle Chips with Blue Cheese and Truffle Oil. It's called De Nigris Original Balsamic Glaze.
The next thing I use is frozen dough. I know, I know, pizza dough is super easy to make. But this is a shortcut, so I'm using it. I keep Rhodes White Bread dough on hand, let a loaf or two thaw according to package instructions, squish it together in a ball, roll it out into a circle, and voila! I have pizza dough.
Rhodes does carry Frozen Pizza Dough, however none of the grocery stores within a 100 mile radius carry it, so I default to the bread dough. I think it tastes great! Once I roll out and shape my dough into a pizza, place it on my pizza pan, I let it rest and rise slightly while I'm preparing my other ingredients. Keep it loosely covered with plastic wrap or a clean kitchen towel in a warm, place, like the top of the refrigerator (yeah, I'd clean it off first) or next to your stove top – you don't want to put it in a hot oven or on a hot burner.
The steak in this recipe is lightly seasoned with salt and pepper and grilled. While grilling you'll begin brushing the glaze onto the steak, which creates a sweet, tangy crust on the meat. It really pops on the pizza! I hope you'll enjoy!
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Ingredients
- 2 loaves frozen white bread or pizza dough
- 1 12-ounce Ribeye steak
- 1 tablespoon Olive oil
- ½ teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper to taste
- 1 bunch fresh spinach washed and coarsely chopped
- 4 tablespoons Balsamic Glaze divided (used: De Nigris Original Balsamic Glaze)
- 2 cups grated Fontina Cheese
- ½ cup crumbled blue cheese
- 1 teaspoon fresh thyme leaves coarsely chopped
Instructions
- For Pizza Crust:
- Allow enough time for dough to thaw according to package directions.
- When thawed, smash each loaf into a ball, then roll into a 16-inch circle to form pizza crusts.
- For the steak:
- Heat grill to high. Brush steak on both sides with olive oil and season with salt and pepper. Sear steak on hot grill until you see char marks on both sides, about 2-3 minutes per side.
- Brush seared steak with 2 tablespoons of balsamic glaze and continue grilling and turning, until cooked to medium-rare doneness, about a total of 5 minutes per side or 140 degrees internal temperature.
- Remove steak from the grill to a cutting board, tent loosely with foil and let rest for 10 minutes.
- Slice into ¼-inch thick slices.
- For the pizza:
- Heat the grill to high.
- Brush both sides of the pizza dough with olive oil and season with salt and pepper.
- Grill until golden brown on both sides, about 2 minutes per side.
- Remove from the grill.
- Divide Fontina cheese into fourths. Add ¼ of the Fontina cheese onto each pizza crust.
- Divide washed, dried and chopped spinach, and place evenly on top of each pizza crust.
- Top with remaining Fontina cheese and sprinkle with crumbled blue cheese and fresh thyme.
- Place topped pizzas back onto the grill, close the cover, and grill until the cheese has melted, about 1-2 minutes.
- Remove to a flat surface, divide the steak between each pizza.
- Drizzle with some of the balsamic glaze, slice and serve immediately.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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