Black & Blue Pizza with American Wagyu Tenderloin Pieces

By: Mandy Tanner

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. 


Black & Blue Pizza

  • 1 ball of pizza dough, store bought or homemade
  • 6 - 8 oz SRF American Wagyu Tenderloin Pieces Buy Now
  • 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

Black & Blue Pizza

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 1-2 minutes on all sides and check internal temperature for desired doneness.
Let rest for 3-4 minutes before slicing.
Top the warm pizza with the sliced tenderloin pieces and arugula greens.
Cut into slices and enjoy.