Ingredients
Scale
- 1 ribeye steak
- 2–3 tablespoons Derek Wolf Bourbon Prime blend
- 1 pre-made pizza dough – allow to rest for 30 minutes
- 2 tablespoons butter, melted
- 4–6 garlic cloves, minced
- 1 cup white cheddar cheese, grated
- 1/2 cup bleu cheese, crumbled
- handful of arugula
- drizzle of balsamic vinegar, optional
Instructions
Ribeye
- Preheat your grill. Evenly coat the ribeye steak with Bourbon Prime blend (1-2 tablespoons) and grill to medium-rare (the steak will cook more on the pizza). Remove and allow to rest.
- Cut into bite sized pieces.
Pizza
- Preheat the grill to 400º F.
- Sprinkle cornmeal or flour on a non-rimmed baking sheet and set aside. Roll out the dough on a floured surface to about a 10″ circle. Place on the prepared baking sheet.
- Combine the butter and garlic and brush over the entire pizza dough. Top with the white cheddar.
- Slide the pizza onto the hot grill and top with the steak. Close the lid and allow to cook, turning a couple times to cook the crust evenly. Watch the temp as it can burn fast. Once the dough looks cooked through on the sides and the center (should be bubbly as well), remove to a baking sheet or cutting board and allow to rest for 5 minutes.
- Top with bleu cheese crumbles, arugula and balsamic vinegar and cut into your favorite shape and serve immediately.