Black and Bleu Pizza
- pizza dough
- olive oil
- salt and pepper
- thinly sliced steak, cooked rare
- bleu cheese crumbles
- fresh thyme
- caramelized onions or fresh red onions
- portabella mushrooms (optional)
- fresh cilantro or parsley
The traditional Black and Bleu combination found in steakhouses just works, and it works like magic on pizza. When making the pizza, we used olive oil and salt and pepper as our base. Then we added rarely cooked flank steak that had been sliced thin. You can use any leftover steak you have; I highly suggest that it not be cooked well before using it on this dish because it can dry out quickly. Next we added the bleu cheese crumbles. We also add fresh thyme and red onions. We have also used caramelized red onions which add another level of flavor here, and I highly suggest taking the time to caramelize your onions (just saute in olive oil (don't skimp, use a fare amount) with salt and pepper until golden and brown (takes about 15 minutes) -- I also add a little brown sugar to quicken the process and develop the sweetness). We have also added portabella mushrooms to the pizza which only adds to the depth of flavors, but they aren't needed. I highly suggest that you finish the pizza by adding fresh cilantro or parsley to the pizza after it has cooked; this provides a note of freshness to the palate.
