Grilled Balsamic Steak & Gorgonzola Pizza

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

24 minutes

Calories

543 kcal

Directions

Prepare outdoor grill for direct grilling over medium-high heat. Rub shallots and steak with oil; sprinkle with salt and pepper. Place shallots and steak on hot grill rack; cover and cook 12 minutes or until internal temperature of steak reaches 140°, turning once, and shallots are lightly charred and tender, turning occasionally. Transfer steak and shallots to cutting board; tent steak with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10 ̊ upon standing for medium-rare.) Thinly slice steak against the grain; chop shallots into 1/2-inch pieces.
Reduce grill heat to medium-low; roll dough into a 14-inch circle. Sprinkle bottom of rimmed baking pan with cornmeal; transfer dough onto prepared pan. With fork, poke dough several times to vent. Carefully slide dough onto hot grill rack; cook, uncovered, 5 minutes or until bottom is golden brown, rotating once. With large spatula, turn crust; cook 2 minutes or until bottom is slightly crispy. Transfer crust back to baking pan.
In small bowl, whisk vinegar and pizza sauce until smooth; leaving 1/2-inch border, spread over crust. Top with mozzarella cheese, spinach, Gorgonzola cheese, steak and shallots. Carefully slide pizza onto hot grill rack; cover and cook 5 minutes or until bottom of crust is golden brown and cheese melts, rotating pizza once. Cut pizza into 8 slices.
Serve pizza topped with tomatoes.