An elegant pizza that harmoniously combines the tastes of tart blue cheese, juicy beef steak, spicy watercress and sweet balsamic glaze. Pizza is fully cooked on grilling. You can knead the dough in advance, and before cooking roll out the required amount. For convenience, also suitable purchased pizza dough. First, crust on the wire pizza, then it is covered with cheeses, and when they thaw – thinly chopped slices of New York’s weak melting steak roasting. Cut the steak against the fibers to make pizza comfortable bite off. The finishing touches are juicy greens, a little balsamic glaze and parmesan shavings. Share with friends: 
Time: 3 hours. 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Steak
- 1 steak New York
- Rapeseed oil
Pizza
- Half a serving of pizza dough rolled out in 2 circles 25 cm in diameter, see recipe below (or 2 purchased servings of dough for pizza)
- 1 tbsp. grated cheese monterey jack
- 0.5 tbsp. crumbled blue cheese
- Grilled steak
- 1 bunch of watercress, coarsely chopped
- Balsamic glaze
- Sliced Parmesan
Balsamic glaze
- 2 tbsp. balsamic vinegar
- 1 tbsp. l honey
Pizza dough
- 2/3 Art. warm water (40 ° С – 45 ° С)
- 2.5 tsp active dry yeast
- 0.5 tsp Sahara
- 2 tbsp. l olive oil + extra to grease a bowl
- 1 and 3/4 – 2 tbsp. flour
- 1/4 Art. finely ground yellow flour
- 2 tsp coarse salt
Recipes with similar ingredients: beef, yeast dough, cheese monterey jack, blue cheese, balsamic vinegar, honey
Recipe preparation:
- Frosting: in a small pot made of non-reactive metal bring balsamic vinegar to a boil and cook, periodically stirring until it evaporates to a volume of 0.5 tbsp. Stir in honey salt and pepper to taste.
- Steak: Preheat the grill to high heat. Oil steak on both sides with oil, salt and pepper. Grill until golden brown, grilled marks from the grill on both sides and light roast, about 5 minutes on each side. Transfer from the grill to a cutting board, lightly cover with foil and let the meat rest for 10 minutes. Cut into slices with a thickness of 0.5 cm.
- Pizza: Preheat the grill to high heat. Grease both sides of pizza with olive oil and sprinkle with salt and black pepper. Grill until golden brown on both sides, about 2 minutes on each side. Remove the grill, sprinkle evenly over two Monterey Jack cheese pizza, then sprinkle with blue cheese. Put on the grill, close the grill lid and fry until the cheese melts, about 1 minute. Place pizzas on a flat surface, evenly spread the slices of steak, then put watercress on top, sprinkle with balsamic glaze and sprinkle with planed Parmesan
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Pizza dough
In a large bowl, mix 1/3 tbsp. water, yeast and sugar. Give stand until foam appears, about 10 minutes. Add the remaining 1/3 Art. water, 2 tbsp. l olive oil, 1 and 3/4 tbsp. flour, corn flour, and salt and knead the dough. Keep kneading it on sprinkled flour the surface, if necessary adding the right amount of the remaining 1/4 Art. flour, so that the dough is not sticky and elastic, about 5-10 minutes. Form a ball from the dough. Lightly grease olive oil the inner surface of a large bowl, put dough, turn it to cover with butter, cover and leave rise in a warm place until it doubles in volume, approximately for 1 hour. Gently knead the dough and divide it into 4 equal parts. Roll each piece onto lightly floured surfaces in a circle with a diameter of 25 cm. 0.3 cm thick. Shake excess flour and put the dough on a baking sheet, cover each circle dough with plastic wrap and stack the circles in a stack on top of each other. Wrap well with plastic wrap and refrigerate until readiness for further cooking.
