- Portion size 8 servings
Ingredients
Method
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 blue cheese. Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with arugula.
Tip: To keep onion rings from falling apart while on the grill, insert toothpicks sideways through onion rounds toward centre of onion.
Nutritional facts Per slice: about
- Sodium 593 mg
- Protein 12 g
- Calories 321.0
- Total fat 17 g
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
%RDI
- Iron 19.0
- Folate 29.0
- Calcium 14.0
- Vitamin A 5.0
- Vitamin C 3.0
