INGREDIENTS

3 medium shallots, peeled

1 boneless top sirloin steak (about 6 ounces)

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 pizza dough ball (16 ounces), thawed if necessary

Yellow cornmeal

1/4 cup balsamic vinegar

1/4 cup tomato paste

1/2 (8-ounce) package fresh mozzarella cheese, sliced

1 cup baby spinach

1/3 cup crumbled Gorgonzola cheese

1/2 cup halved red and/or yellow cherry tomatoes

INSTRUCTIONS

• Prepare outdoor grill for direct grilling over medium-high heat. Rub shallots and steak with oil; sprinkle with salt and pepper. Place shallots and steak on hot grill rack; cover and cook 12 minutes or until internal temperature of steak reaches 140°, turning once, and shallots are lightly charred and tender, turning occasionally. Transfer steak and shallots to cutting board; tent steak with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10 ̊ upon standing for medium-rare.) Thinly slice steak against the grain; chop shallots into 1/2-inch pieces.

• Reduce heat to medium-low. Roll dough into a 14-inch circle. Sprinkle bottom of rimmed baking pan with cornmeal; transfer dough onto prepared pan. With fork, poke dough several times to vent. Carefully slide dough onto hot grill rack; cook, uncovered, 5 minutes or until bottom is golden brown, rotating once. With large spatula, turn crust; cook 2 minutes longer or until bottom is slightly crispy. Transfer crust back to baking pan.

• In small bowl, whisk vinegar and tomato paste until smooth; leaving 1/2-inch border, spread over crust. Top with mozzarella cheese, spinach, Gorgonzola cheese, steak and shallots. Carefully slide pizza onto hot grill rack; cover and cook 5 minutes or until bottom of crust is golden brown and cheese melts, rotating pizza once. Cut pizza into 8 slices; serve topped with tomatoes.

Calories 587, Fat 24g, Saturated Fat 10g, Cholesterol 65mg, Sodium 900mg, Carbohydrates 61g, Fiber 4g, Protein 30g