Pizza with New York steak, blue cheese and balsamic glaze

Ingredients:

Steak

• 1 New York steak
• Rapeseed oil

Pizza

• Half a batch of pizza dough, rolled out into 2 25cm circles, recipe below (or 2 store-bought pizza dough)
• 1 cup grated Monterey Jack cheese
• 0.5 cup crumbled blue cheese
• Grilled steak
• 1 bunch watercress, coarsely chopped
• Balsamic glaze
• Shaved Parmesan

Balsamic glaze

• 2 cups balsamic vinegar
• 1 tbsp. honey

Pizza dough

• 2/3 cup warm water (40°C - 45°C)
• 2.5 tsp active dry yeast
• 0.5 tsp sugar
• 2 tbsp olive oil + extra for greasing the bowl
• 1 and 3/4 - 2 cups flour
• 1/4 cup finely ground yellow cornmeal
• 2 teaspoons coarse salt

Preparation:

1. GlazeIn a small non-reactive saucepan, bring the balsamic vinegar to a boil and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper to taste.
2. SteakPreheat the grill to high heat. Brush both sides of the steak with oil and season with salt and pepper. Grill until golden brown, with grill marks on both sides, and medium-rare, about 5 minutes per side. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice into 1/4-inch-thick slices.
3. Pizza: Preheat grill to high heat.
   
   Brush both sides of the pizza with olive oil and season with salt and black pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, sprinkle the two pizzas evenly with Monterey Jack cheese, then sprinkle with blue cheese. Place on the grill, close the lid, and grill until the cheese is melted, about 1 minute. Transfer the pizzas to a flat surface, evenly distribute the steak slices, then top with watercress, drizzle with balsamic glaze, and sprinkle with shaved Parmesan.

4. Pizza dough

   
   In a large bowl, combine 1/3 cup water, yeast, and sugar. Let stand until foamy, about 10 minutes. Add the remaining 1/3 cup water, 2 tablespoons olive oil, 1 3/4 cups flour, cornmeal, and salt and knead the dough. Continue kneading on a floured surface, adding more of the remaining 1/4 cup flour as needed, until the dough is non-stick and elastic, about 5-10 minutes. Form the dough into a ball.
   
   Lightly grease the inside of a large bowl with olive oil. Place the dough in the bowl, turn it to coat, cover, and let rise in a warm place until doubled in size, about 1 hour. Gently punch down the dough and divide it into 4 equal pieces. Roll each piece out on a lightly floured surface into a 10-inch (25 cm) circle, 0.3 cm thick. Shake off any excess flour and transfer the dough to a baking sheet. Cover each circle with plastic wrap and stack the circles on top of each other. Wrap tightly in plastic wrap and refrigerate until ready to use.