Grilled Steak and Onion Pizza
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Freshly grilled steak works best here, but leftover steak is good, too. Not a fan of Gorgonzola? Sprinkle with 1-1/4 cups (300 mL) shredded mozzarella instead.
Servings: 8 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 321 |
| pro | 12 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 30 g |
| fibre | 2 g |
| chol | 22 mg |
| sodium | 593 mg |
| potassium | 283 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 19% |
| vit A | 5% |
| vit C | 3% |
| folate | 29% |
Suggested Recipes
-
6 oz (175 g) beef grilling steak
1/4 tsp (1 mL) each salt and pepper
1 small red onion, cut into 1/2-inch (1 cm) thick rounds
1 tbsp (15 mL) vegetable oil
1 lb (500 g) white pizza dough
1/2 cup (125 mL) Sun-Dried tomato pesto
3 oz (90 g) thinly sliced or crumbled gorgonzola cheese
1/2 cup (125 mL) packed arugula leaves
Preparation:
Sun-Dried Tomato Pesto
Sprinkle steak with half each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing.
Meanwhile, brush onion with 1 tsp (5 mL) of the oil; sprinkle with remaining salt and pepper. Add to grill; close lid and grill, turning once, until grill marked and softened, about 5 minutes. Coarsely chop; set aside.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until dough sets, about 1 minute.
Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with onion, steak and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned,
3 to 8 minutes. Sprinkle with arugula.
Sprinkle steak with half each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing.
Meanwhile, brush onion with 1 tsp (5 mL) of the oil; sprinkle with remaining salt and pepper. Add to grill; close lid and grill, turning once, until grill marked and softened, about 5 minutes. Coarsely chop; set aside.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until dough sets, about 1 minute.
Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with onion, steak and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned,
3 to 8 minutes. Sprinkle with arugula.
Additional Information
- Tip: To keep onion rings from falling apart while on the grill, insert toothpicks sideways through onion rounds toward centre of onion.
Source
Canadian Living Magazine: June 2009
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