Grilled Pizza with Fillet Mignon and Peaches

With this grilled pizza we took a different approach.  Still using the same BVC Basic Pizza Crust, we rolled and topped the pizza prior to grilling and used a pizza stone on the grill which allowed for quick and even finish on the dough.  With the super fresh ingredients for summer, this is a must try!  Use your favorite cheese, but a goat or blue cheese blends perfectly with the flavors in this masterpiece.

Grilled Pizza with Fillet Mignon and Peaches

Note:  For grilling the fillet and the peaches you can use an indoor grill pan or your outdoor grill.  For the pizza, it is recommended to use the pizza stone on the outdoor grill, or if weather prohibits use the oven at 450 degrees.  Be sure to place the pizza stone on the grill immediately after you light the grill so the stone and the grill heat up at the same rate or else your stone may crack if you put it straight on the hot grill without properly tempering the heating process.

For the Peaches:

1 Tablespoon olive oil

1 Tablespoon honey
1 teaspoon balsamic vinegar

salt and pepper to taste

2 ripe yet firm peaches, skins removed and cut into quarters

Combine olive oil, balsamic, and honey.  Brush the peaches with the mixture and lightly salt and pepper the peaches.  Using a grill pan, grill the peaches approximately 3-5 minutes per side until grill marks appear.  Cut into 1 inch pieces.  Set aside.

For the Steak:

3/4 pound Fillet Mignon, approximately 1 - 1 1/2 inches thick

2 Tablespoons Kitchen Bouquet (optional)

salt and pepper to taste

Rub the steak with Kitchen Bouquet.  Salt and pepper each side of the steak.  Spray a grill pan, or grill, with high heat oil.  Place steak on the grill/pan and sear, approximately 5 minutes per side until no more than medium rare.  Remove from heat and set aside.

For the Pizza:

1 Recipe Bon Vivant Cooks Basic Pizza Dough
2 Tablespoons olive oil
Grilled peaches
Grilled fillet steak
Crumbled cheese (goat or blue suggested)
Arugula (to garnish)
balsamic onions (optional - see below)
Reduced balsamic vinegar

1.  On a floured surface (a large plastic or wooden board works will for this), roll out the pizza dough to your desired thickness, being sure the boarders stay within the boundaries of the size of your grill stone.  Lightly oil one side, then flip and lightly oil the other.

2.  Scatter the peaches, steak, onions (if using) and cheese on one side of the pizza.  Using a pizza peel, transfer the pizza from the work surface to your pizza stone.  Close the grill (or oven) and cook until pizza dough is lightly browned and toppings are warmed (approximately 5-8 minutes).  On the grill, for the last minute or two it can be helpful to turn on the rotisserie flame to caramelize the toppings. 

3.  Remove pizza from heat to cutting board.  Sprinkle with Arugula and drizzle with reduced balsamic vinegar.  Allow pizza to rest 2-3 minutes then slice and serve warm.

Balsamic Onions:

1 sweet onion or red onion, sliced thin
1/4 cup balsamic vinegar
1 Tablespoon water
1 Tablespoon olive oil

Saute onions in olive oil over medium heat until softened.  Add balsamic and water.  Bring to boil and reduce heat to simmer.  Cook over low flame until liquid has evaporated and onions are caramelized.