Shelly's Recipe

GRILLED STEAK AND VEGETABLE PIZZA

Category: Pizza

2 (7.5 oz) pkg deep pan pizza crust mix
1 1/4 lb boneless beef top sirloin steak, cut 3/4 inch thick
2 tbsp corn meal
3 tbsp olive oil
1 small eggplant (6 to 7 inches long), cut crosswise into 1/2 inch-thick slices
1 large yellow bell pepper, quartered
2 medium plum tomatoes, very thinly sliced
1 cup (4 oz) shredded smoked Gouda Cheese

Sprinkle corn meal on 2 large baking sheets. Combine pizza crust mixes in large mixing bowl; add 1 cup hot water and prepare according to pkg directions. Divide dough into 4 pieces. Place on corn meal coated pans; roll or press out into free form rectangles, about 3x5-inches. Brush lightly with some of the oil. Cover with plastic wrap and refrigerate.

Brush eggplant and bell pepper with oil. Grill vegetables and steak, uncovered over medium heat about 13 -16 minutes or until steak is medium rare to medium doneness and vegetables are tender; turn occasionally. Remove steak and vegetables from grill to cutting board. Cut eggplant slices into quarters while grill is cooling to medium-low heat. Cut bell pepper pieces into thin strips and carve steak crosswise into thin slices.

Place pizza crusts, corn meal sides down, directly on grid. (Grill in 2 batches, if necessary.) Grill, uncovered, 3 to 4 minutes or until bottom is brown. Turn crusts over. Arrange one-fourth of the eggplant, tomatoes, beef and bell pepper on each crust; sprinkle with cheese. Grill, covered, 2 to 3 minutes or until crusts are browned on bottom and cheese is softened. (Cheese does not melt completely.) Watch carefully so that crusts do not burn; rotate pizzas as necessary. Makes 4 pizzas.

Note: If you prefer, grill second side of crust 1 minute. Remove from grill and top with steak, vegetables and cheese. Return pizza to grill and cook until bottom of crust is brown. May substitute mushrooms, zucchini, or yellow squash for vegetables.