Black & Blue Pizza with American Wagyu Tenderloin Pieces
Category
Butcher’s Cuts
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Who doesn't love pizza? Here's a pizza you might love a lot more since it's topped with Snake River Farms American Wagyu tenderloin pieces and bright blue cheese. The flavor combo makes pizza a hearty meal that you'll want to make again and again. SRF Ambassador Mandy Tanner creates a mouthwatering recipe that walks you through each making step from crust to sauce to garnishes.
Author:Mandy Tanner
Ingredients
- 1 ball of pizza dough, store bought or homemade
-
6 to 8 ounces SRF Black® American Wagyu tenderloin pieces
- 1 teaspoon Traeger Blackened Saskatchewan Rub, or salt and pepper
- 2 tablespoon olive oil, or grape seed oil
- ½ cup tomato sauce
- ¼ cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- 1 teaspoon lemon zest
- 2 Campari tomatoes, sliced
- ½ cup arugula greens
Directions
- Preheat a pizza stone on the grill or in the oven.
- In a small bowl, mix the lemon zest and ricotta cheese.
- Stretch or roll out the pizza dough to desired thickness.
- Top the pizza dough with the tomato sauce, followed by the mozzarella.
- Sprinkle with gorgonzola or blue cheese, then add small dollops of the lemony ricotta.
- Top with sliced Campari tomatoes.
- Bake or grill your pizza until the crust is golden brown, cooked through, and the cheese has melted.
- While the pizza bakes, prepare the tenderloin pieces.
- Season the tenderloin pieces with the Blackened Saskatchewan Rub, or alternatively your favorite seasoning, or salt and pepper.
- Heat a cast iron skillet over medium-high heat, then add the olive oil.
- Sear the tenderloin pieces for 1 to 2 minutes on all sides and check internal temperature for desired doneness.
- Let rest for 3 to 4 minutes before slicing.
- Top the warm pizza with the sliced tenderloin pieces and arugula greens.
- Cut into slices and enjoy.