Steak, Gorgonzola and Cherry Tomato Pizza

Happy Monday to you!

I’ve determined that I can’t really grow things.

Basil…peppers…carrots. They all die. As much as I love the idea of a garden, I’m just not sure it will ever happen for me. I’ve tried…many times! Every time, though, it’s the exact same story. Last year I attempted to plant lettuce, and for the first time it actually grew! So what did I do? Totally forgot about it and it all died. All of it. Again.

Luckily for me, I have a great neighbor {who is also my hair stylist} that is a wonderful gardener. Her crops don’t die. And last week she brought me these cherry tomatoes that tasted just like candy. I couldn’t stop eating them by the handful—they were so good! I wanted to put the extra {that didn’t go straight into my belly} to good use, so I made this mouth-watering late summer pizza.

I marinated and grilled up some skirt steak, then sliced it up and scattered it all over my pizza along with those tomatoes and creamy flecks of gorgonzola cheese and red onion. WOW. It just might have been the most flavorful pizza combination that I’ve ever tasted! No joke.

A very simple marinade totally makes this pizza. If you’re in a time crunch you don’t have to marinate your steak but man, does it ever make a difference. Just look at this guy after I grilled him up outside!

And then we have those tomatoes and some red onion….all sliced up and ready for pizza action.

I used my favorite homemade pizza dough recipe for this. I always seem to have some on hand in my freezer, so it’s easy to pull out in the morning for pizza night.

The finishing touch? This aaaaaaamazing Italian sea salt blend I picked up at Harry & David last month. It has fresh garlic, rosemary and thyme in it, and I’m convinced it makes anything better.

There ya go! My new favorite pizza. You guys have to try this soon— I think Adam fell in love with me just a little more after eating it. Always a good sign.

Enjoy!

Steak, Gorgonzola and Cherry Tomato Pizza

makes 1 large pizza

Print this Recipe!

Ingredients:

1 recipe pizza dough (or your favorite brand of pizza dough)

1 lb skirt steak

1/2 red onion, thinly sliced

1 cup cherry tomatoes, sliced

1/2 cup gorgonzola cheese

1 cup mozzarella cheese, grated

1/2 cup pizza sauce

cilantro for serving

steak marinade—

2 tbsp vegetable oil

2 tsp worcestershire sauce

1/2 tsp dijon mustard

1 tsp minced garlic

1/4 tsp salt

2 tbsp red wine vinegar

dash of black pepper

dash of hot sauce

Directions:

Mix together marinade ingredients in a shallow bowl or dish. Place steak in bowl and cover with marinade. Cover and refrigerate for 45 minutes to an hour, flipping steak halfway through.

When the steak has finished marinating, preheat your grill (you could alternately make this under the broiler in the oven, which in case you would just turn your broiler on to “high”). Place steak on grill and grill for about six minutes per side. Steak is done when just a little pink inside and juices run clear. When in doubt, cut into it to test.

Remove steak from grill (or broiler) and let rest on the counter for 10 minutes before slicing. While the steak is resting, prepare your pizza dough.

Preheat oven to 450 degrees. If you are using the Eat, Live, Run pizza dough recipe, slice away half and freeze for later. Roll the remaining dough thin on place on a sheet pan. Brush with pizza sauce and top with grated mozzarella cheese and cherry tomato halves.

Slice steak into thin pieces and place on pizza. Top with gorgonzola cheese and onion.

Place pizza in oven and immediately turn oven down to 425. Bake for 12-15 minutes until crust is golden and cheese is bubbling. Right when you remove the pizza from the oven, scatter minced cilantro over top.

Time:

active time— 20 minutes

total time—1.25 hours (not including time to prepare dough)

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Tagged as: pizza