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Steak Pizza on the Blaze Professional Grill
Learn how to make steak pizza on the Blaze Professional Grill. Shop Blaze Gas Grills
SERVES 3 PREP 1 hour COOK 25 min
INGREDIENTS:
- 1 Ribeye Steak
- 1 Red Onion
- Baby Bella Mushrooms-enough for topping
- Fresh Mozzarella (diced)-enough for topping
- Blue Cheese Crumbles-enough for topping
- Cherry tomatoes (halved)-enough for topping
- 1.5 tsp. Rosemary(chopped)
- Red Wine Sauce:
- 3 tbsp. Salted Butter
- 3 Cloves Diced Garlic
- Grilled Red Onion(diced)-3 Onion Rings
- 2/3 Cup Cabernet Sauvignon
- Pizza Dough (Makes 2 Dough Balls):
- 1/2 Cup Mineral Water
- 1 1/2 tsp. Yeast
- 2 tsp Honey
- 2 tbsp. Olive Oil
- 1 1/2 Cups Bread Flour
- 2 tsp. Coarse Salt
- Things You'll Need:
- Blaze Professional LUX
- Blaze Stainless Steel Cooking Plate
Directions
- Whisk warm mineral water and yeast together in a mixing bowl, and follow that by mixing in the honey and olive oil
- Allow yeast mixture to rest for 10 minutes so that the yeast activates
- In a separate mixing bowl, blend flour and salt together, and form a well in the center of the mixture
- After yeast mixture has rested 10 minutes, pour into the well in the center of the flour mixture. Gradually spin in the flour mixture so that it combines with the yeast mixture to form dough
- If the mixture is too dry, add a splash of mineral water so that it forms a dough consistency
- Spread some flour on your work surface, and begin to knead the dough for 8-10 minutes, or until it becomes elastic
- Once kneaded, coat with olive oil and place in a bowl to rest. Cover the bowl with a damp towel and allow the dough to double in size, this should take about 30 minutes
- Once risen, place the dough ball on your floured work surface and cut it into two smaller dough balls
- If not using immediately, place in the fridge for up to 2 days
- Preheat your Blaze Professional grill on high heat with the lid closed
- Allow Ribeye steak to come to room temperature before grilling for best sear
- Coat steak in coconut oil, season to taste with kosher salt & black pepper
- Sear steak for about 2 minutes per side with the lid of the grill open
- Remove steak from grill, tent with foil & allow it to rest
- Cut onion into rings, grill until caramelized
- Chop 3 grilled onion rings to add in the red wine sauce, reserve the rest for topping pizza
- In a pan over medium heat, melt 1 tbsp. butter
- Sauté diced garlic & grilled onions in the butter for about 2 minutes
- Whisk in red wine, allow sauce to reduce for 3 minutes
- Once reduced, whisk in 2 tbsp. diced butter while removing pan from heat
- Place Blaze stainless steel cooking plate in the middle of the grill, with the middle burner turned off & the left and right burner set to high
- Close grill lid, allow plate to preheat while preparing pizza
- Coat pizza peel in cornmeal to prevent dough from sticking
- Press dough from the center out to form crust
- Top pizza with red wine sauce, mushrooms, cherry tomatoes, grilled onion rings, fresh mozzarella & chopped rosemary
- Coat Blaze cooking plate in corn meal, place pizza on plate
- Close grill lid, and allow the pizza to bake for 3 minutes
- After baking for 3 minutes, rotate pizza and close grill lid to allow it to bake for another 3 minutes
- While pizza bakes, slice steak across the grain to prepare for topping pizza
- Top pizza with sliced steak & allow it to bake for 1 minute
- Remove pizza from grill, garnish with fresh rosemary and blue cheese crumbles
- Slice, serve & enjoy!
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