Our daughter Dana was telling me about this wonderful black and blue salad she and her husband Nate were making. I immediately decided it would make a fabulous flat-bread pizza too! So here's my take on an easy, week-day pizza!
Black and blue pizza
17" x 11" - serves six
INGREDIENTS
Store-bought pizza dough
10 ounces filet mignon (or other steak)
Large handful of baby spinach, torn into small pieces
3 ounces Gorgonzola
1 ripe avocado, diced
2 cups grape tomatoes, sliced lengthwise
Balsamic vinegar
On a grill pan, cook filet mignon to your desired doneness (we like medium rare). Slice into thin slices and set aside.
Preheat oven to 400 degrees. Grease 17" x 11" sheet pan and stretch pizza dough to fit the pan. Rub the dough with with olive oil, put in oven and cook for approximately 10-12 minutes until light golden brown. Take out of oven and scatter steak, Gorgonzola and tomatoes over and return to oven for another 5-6 minutes until cheese melts and crust becomes golden. Remove from oven and add spinach and avocado. Drizzle with 2-3 tablespoons of balsamic vinegar and serve.
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