Grilled Steak, Blue Cheese, and Melty Fontina Flatbreads Recipe | Wisconsin Cheese

Ingredients

• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon each salt and pepper
• 1/4 teaspoon cayenne pepper
• 8 ounces beef flank or skirt steak
• 1 package (8 ounces) whole baby portobello mushrooms, halved
• 1 cup fresh dark sweet cherries, pitted and halved
• 6 cipollini onions, peeled, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper
• 1 1/4 pounds (20 ounces) homemade or prepared pizza dough
• 8 ounces Carr Valley Fontina cheese, shredded (2 cups)
• 6 ounces Carr Valley Glacier Penta Crème® Blue Cheese, chunked (1 cup)
• 2 cups microgreens
• 1/4 cup balsamic glaze