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1
Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup.
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2
Stir in the honey and season with salt and pepper, to taste.
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3
For the steak:
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4
Heat grill to high.
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5
Brush steak on both sides with oil and season with salt and pepper.
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6
Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side.
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7
Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes.
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8
Slice into 1/4-inch thick slices.
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9
For the pizza:
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10
Heat the grill to high.
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11
Brush both sides of the pizzas with oil and season with salt and pepper.
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12
Grill until golden brown on both sides, about 2 minutes per side.
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13
Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese.
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14
Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute.
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15
Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
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16
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes.
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17
Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough.
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18
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes.
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19
Form the dough into a ball.
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20
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour.
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21
Gently punch the dough down and divide into 4 equal pieces.
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22
Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick.
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23
Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other.
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24
Wrap well with plastic wrap and refrigerate until ready to grill.
