‘Tis the season for grilled pizzas, and our first new flavor of the year was a home run. We called on the flavors of Argentina to add a little variety to our pie selection. It was delicious. Even better: this pizza uses leftovers from the Grilled Steak with chimichurri we had made earlier in the week. The chimichurri sauce as a base was outstanding, and the addition of blue cheese really made this pizza sing.
- Whole milk mozzarella
- Good quality blue or gorgonzola cheese crumbles
- Chimichurri sauce and sliced steak leftovers
- Grilled onion (Peel it, brush it with oil, wrap in foil and throw it on the grill. Then slice and add it to the pizza)
Remember that a little cheese goes a long way on grilled pizzas. Too much cheese = burnt crust and unmelted cheese. And a total waste of a messy kitchen.