Best Balsamic Pork Pizza Recipes

PIZZA WITH NY STRIP, BLUE CHEESE AND BALSAMIC GLAZE

Pizza with NY Strip, Blue Cheese and Balsamic Glaze image

Provided by Bobby Flay

Time 3h30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper
Pizza
1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe follows or 2 store-bought pizza dough
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese (recommended: Cabrales)
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano
2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

Steps:

For the glaze:
Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.
For the steak:
Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.
For the pizza:
Heat the grill to high.
Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

BALSAMIC ONION, BACON, AND GOAT CHEESE PIZZA

Balsamic Onion, Bacon, and Goat Cheese Pizza image

My idea of the perfect pizza. The crust is crispy, the balsamic onions are sweet, the bacon is salty, and the goat cheese adds a little something creamy. I got this from mydailymorsel.com. The chef states: "I have spent a good deal of time trying to figure out how to get a crispy, golden crust on pizza when cooking it in your own oven. First of all, crank you oven up as high as it will go. The hotter your oven, the quicker the crust will crisp up. Second, a drizzle of olive oil under your crust before you bake it will ensure that it does not get soggy." Hope you enjoy!

Provided by Scoutie

Categories < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 thin pizza crust
2 small red onions, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb thick-cut bacon, diced
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
4 ounces goat cheese

Steps:

Preheat the broiler.
Toss together the onions, vinegar, olive oil, salt, and pepper on a large rimmed baking sheet.
Broil the onions for 6 to 8 minutes, until soft and slightly caramelized.
Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Drain on paper towels and set aside.
Preheat the oven to 500°F, or as high as your oven will go.
Spread the marinara sauce over the dough, leaving a 1-inch border around the edges.
Sprinkle with the mozzarella cheese.
Spread the onions evenly over the dough. Crumble the goat cheese and bacon on top.
Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted.
Remove from the oven and let cool for a few minutes before serving.