Hearty, succulent steak and salty fontina cheese balance the delicate sweetness of pears and figs in this surprisingly kid-friendly meal -- elegant flavors that you can still pick up and eat with your hands like a pizza!
|1 pound flatiron, top sirloin, or hanger steak||1/2 teaspoon kosher salt plus extra for seasoning the steak|
|1/4 cup balsamic vinegar||1 package pizza dough, at room temperature|
|2 tablespoons olive oil plus extra for brushing the dough||1 bag (16 ounces) firm pear (Bosc or an Asian variety), sliced paper thin|
|2 cloves garlic, crushed||1/2 cup dried figs, quartered and hard stems removed|
|1/4 teaspoon freshly ground black pepper||1/2 pound fontina cheese, grated|
Preheat the oven to 450 and line two baking sheets with parchment paper.
Place the steak in a zip-top bag and pour in the balsamic vinegar, 2 tablespoons olive oil, garlic, pepper, and 1/2 teaspoon kosher salt. Seal tightly and shake well to incorporate the ingredients. Let the steak marinate at room temperature for at least a half hour (up to 2 hours if you want to prep in advance).
Divide the dough into 4 pieces and shape each into a rectangle. Place the dough on the prepared baking sheets (2 per sheet).
Brush each dough rectangle with olive oil and layer with pear slices, then sprinkle evenly with the figs and fontina cheese.
Remove the steak from the marinade and pat dry. Sprinkle with extra kosher salt.
Heat a large, heavy cast iron or stainless steel skillet over medium-high heat. Add the steak and cook for about 2 minutes per side, just long enough to sear and brown the meat.
While the steak sears, bake the flatbreads in the oven for 5 minutes, until the cheese is melted and the dough is browning at the edges.
Take the flatbreads out of the oven, slice the steak into very thin strips and divide evenly among the flatbreads.
Return the flatbreads to the oven for 2 more minutes or until the steak is fully cooked to taste.
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