2 HRS 30 MINS
Time to Cook
In a large bowl, stir together flour, water, yeast, and 2 tsp. salt to make a shaggy dough. Turn out onto a clean, dry surface, dusting with any leftover flour from the bowl. Knead dough vigorously for 5 minutes, and shape into a ball. Arrange in a large, oiled bowl, cover with plastic wrap and a towel, and set aside in a warm spot until doubled in size, 1-1 ½ hours.
Meanwhile, put vinegar into a small saucepan and bring to a boil over MEDIUM-HIGH heat. Reduce heat to MEDIUM and gently boil until reduced to about ½ cup to make a glaze, about 30 minutes. Stir in honey and ½ tsp. white pepper and set aside to let cool.
Preheat oven to 475°F. Uncover bowl and punch down dough to deflate it if using store-bought pizza dough, start the crust here). Transfer to a large sheet tray and evenly stretch out the dough into a roughly 14-inch circle, dimpling the dough all over with your fingertips. Bake until just cooked through, about 10 minutes. Preheat gas or charcoal grill to 400°F. Brush steak with oil and season all over with salt and white pepper to taste. Place steak on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for approximately 5 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Transfer steak to a plate and let rest for 5-10 minutes before thinly slicing against the grain (if using store-bought pizza crust, start the crust here). Meanwhile, arrange baked pizza crust on the grill to lightly char on the surface, 1-2 minutes, returning it to the sheet tray when done.
Top pizza crust with Monterrey Jack cheese and bake until melted and bubbly, about 5 minutes. Top with arugula, blue cheese, Parmesan cheese, and red pepper flakes, and drizzle with some of the balsamic glaze (reserving remaining for another use). Cut and serve immediately.
This savory pizza is topped with both grilled and fresh ingredients, and drizzled with a homemade balsamic glaze to add a sweet touch.
In a hurry? For shortcuts, use store-bought pizza dough or pizza crust and skip Step 1 (see alternative instructions below), or store-bought balsamic glaze and skip Step 2.
Nutrition information per serving [1/6 of recipe]: 570 Calories; 215.7 Calories from fat; 24 g Total Fat (10.2 g Saturated Fat; 5.3 g Monounsaturated Fat); 79.6 mg Cholesterol; 774.1 mg Sodium; 55.2 g Total Carbohydrate; 0.3 g Dietary Fiber; 29.9 g Protein; 3.3 mg Iron; 243.8 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 6.8 mg Niacin (NE); 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 3.3 mg Zinc; 19.6 mcg Selenium; 65 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Selenium, and Zinc. It is a good source of Riboflavin, Iron, and Choline.