Braveheart® Black and Blue Pie
Braveheart® Black and Blue Pie
Directions
- Spread U.S.D.A. choice filet with pan spray, then coat with Cajun seasoning. Grill on medium heat until desired doneness (about 125°F internal temp). Let rest until the pizza is done.
- In a saucepan over medium heat add olive and canola oil blend. Add in garlic, bacon, black pepper, and onion. Cook for 2-3 minutes.
Pour in heavy cream and simmer for 3 minutes. Whisk in 1/4 cup gorgonzola cheese to the desired thickness. Reserve for plating.
- Heat pizza oven to 500°F.
- Place crust on pizza screen. In a circle motion towards the edges add the gorgonzola bacon sauce with a ladle.
Add half of the cheese on top of the sauce.
Sprinkle the remaining provolone cheese over the top and bake in the oven until the crust is browned and cheese is melted.
- Slice the steak against the grain.
- Remove the pizza from the oven and immediately top with steak slices, 1/4 cup of gorgonzola, and hand-torn basil. Slice and serve.
Ingredients
- 1 12 in. Ultimo Wood Fired Pizza Crust
- 6 oz. Bacio® Provolone Mozzarella Shredded Cheese Blend
- 1 Braveheart® 4 oz U.S.D.A. Choice filet
- Brilliance Pan Spray
- Magellan® Cajun seasoning
- 1 cup Nature's Best Dairy® Cream, Heavy Whipping
- 1 oz. Peak Fresh Produce® Onion(s), Yellow, small diced
- 1 ea. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tbsp Roma® canola and olive oil blend, extra virgin
- 1/2 tsp Peak Fresh Produce® Oregano, minced
- 1 tsp Peak Fresh Produce® Chives, Fresh, finely chopped
- 1 tbsp Luigi bacon topping
- 1/2 cup Roma® Cheese Crumbles, Gorgonzola
- 1/8 tsp Roma® Black Pepper, Ground
- 1/2 ea. Peak Fresh Produce® Onion(s), Red, shaved
- 6 ea. Peak Fresh Produce® Basil Leaves, hand-torn
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
