Grilled Steak & Plum Pizzettes

Ingredients:

• 2 beef Strip Steaks Boneless, cut 3/4 inch thick (8 ounces each)
• 1 pound refrigerated whole wheat pizza dough
• All-purpose flour
• 2 firm red plums, each cut into 12 wedges
• 1/2 teaspoon pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons honey
• 1/2 cup crumbled blue cheese
• 2 tablespoons coarsely chopped roasted salted pistachio nuts

Cooking:

1. Soak four 8-inch bamboo skewers in water at least 10 minutes; drain. Meanwhile, divide pizza dough into 4 equal pieces; let stand at room temperature 10 minutes. Flatten or roll out each dough piece into 6 to 8-inch round, lightly dusting work surface with flour, if necessary. Set aside. Thread 6 plum wedges onto each skewer; set aside.
Cook's Tip: If dough resists shaping, let rest a few more minutes. Thawed frozen whole wheat or white pizza dough may be substituted for refrigerated pizza dough.
2. Press pepper evenly onto beef Strip Steaks Boneless. Place steaks in center of grid over medium, ash-covered coals; arrange plum skewers around steaks. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, timings remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill plums 3 to 6 minutes (gas grill times remain the same) until softened and beginning to brown, turning once. Transfer steaks to carving board; set plums aside. Brush 1 side of dough rounds with half of oil. Place rounds, oiled-side down, on grid over medium, ash-covered coals. Brush second side of rounds with remaining oil. Grill, uncovered, 4 to 6 minutes (gas grill times remain the same) until grill marks appear, turning once.
3. Meanwhile, carve steaks into 1/4-inch slices; season with salt, as desired. Arrange 6 plum wedges on each crust; drizzle plums with honey. Top evenly with beef; sprinkle with cheese and nuts. Place pizzettes on grid and grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, covered, 2 to 4 minutes) until cheese starts to melt.