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Black ‘n’ Blue Steak Pizza

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Prime steak, blue cheese, Onion Marmalade — need we say more? This pizza will stand up to a bold wine, such as a California Cabernet or Zinfandel.

Black ‘n’ Blue Steak Pizza

1 16-ounce prime sirloin steak, 1 1/2 inches thick
3 tablespoons olive oil, divided use
1/4 cup grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1/2 cup Roasted Garlic Paste (recipe follows)
1/2 cup Onion Marmalade (recipe follows)
1 cup crumbled Roquefort cheese (about 4 ounces)
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper to taste

At least 30 minutes before making the pizza, bring the steak to room temperature. Preheat grill or charcoal. (See tips.)

Brush the steak lightly with 1 tablespoon of the oil and season with salt. Place it on the cooking grate directly over the heat and grill about 6 minutes per side. Because the steak will cook again on the pizza, remove it from the grill when it is slightly less cooked than you will want it to be. Let rest, loosely covered with aluminum foil, for 30 minutes. Just before making the pizza, cut into 1/4-inch-thick slices.

Roll out and shape the dough, then grill the first side of the crust per instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste, then the marmalade. Artfully arrange the steak slices over the top and sprinkle with cheese. Finish grilling the pizza per the master instructions. Remove from the grill, sprinkle with the parsley and season with salt and pepper. Slice and serve immediately.

Makes 2-4 servings.

From “Pizza on the Grill” from Fine Cooking

Onion Marmalade
2 tablespoons olive oil
1 tablespoon unsalted butter (or salted and reduce the salt a bit)
3 large yellow onions, thinly sliced and roughly separated into rings
1 teaspoon kosher salt

Heat the oil and butter together in a large, heavy saute pan over medium heat. When the butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes. This will keep, tightly covered, in the refrigerator for up to 2 days.

From “Pizza on the Grill” from Fine Cooking

Roasted Garlic Paste
3 bulbs garlic
3 tablespoons olive oil, plus extra for drizzling
Kosher salt

Preheat oven to 400 degrees. Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each bulb on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each bulb in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill cooking over indirect heat. )

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a a small, escargot-style fork. This will keep, tightly covered, in the refrigerator for up to 2 days.

Makes about 1/2 cup, enough for 1 pizza.

From “Pizza on the Grill” from Fine Cooking

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