↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
view more member recipes
GRILLED STEAK AND VEGETABLE PIZZA
view my recipes
print
save
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Beef And Vegetable-topped Pizza
by sgre52160
1 lb ground beef, lean or thinly sliced steak 3/4 cup pizza sauce 1/4 to 1/2 cup A.1 BOLD Steak Sauce 16 oz. refrigerated pizza dough or ready-made pizza shell 2 tbsp. olive oil 2 cups shredded m
by sgre52160
1 lb ground beef, lean or thinly sliced steak 3/4 cup pizza sauce 1/4 to 1/2 cup A.1 BOLD Steak Sauce 16 oz. refrigerated pizza dough or ready-made pizza shell 2 tbsp. olive oil 2 cups shredded m
Grilled - Mediterranean Grilled Vegetable Sandwiches
by sgre52160
2 medium red bell peppers, halved lengthways 4 medium portobello mushroom caps (about 8 oz) 1 medium eggplant, cut into 1/2-inch thick slices 1/4 cup olive oil Salt and pepper 1/4 cup balsamic vi
by sgre52160
2 medium red bell peppers, halved lengthways 4 medium portobello mushroom caps (about 8 oz) 1 medium eggplant, cut into 1/2-inch thick slices 1/4 cup olive oil Salt and pepper 1/4 cup balsamic vi
Grilled Steak Salad With Grilled Mushrooms And Scallions
by sgre52160
Steak and Vegetables 3 lbs Sirloin Steak, Strip, Rib-eye Steak 1 recipe Red Wine Vinegar Marinade (see below) Vegetable oil cooking spray 2 large portobello mushrooms (about 1/2 pound), stemmed
by sgre52160
Steak and Vegetables 3 lbs Sirloin Steak, Strip, Rib-eye Steak 1 recipe Red Wine Vinegar Marinade (see below) Vegetable oil cooking spray 2 large portobello mushrooms (about 1/2 pound), stemmed
Vegetable Pizza
by sgre52160
1/2 pkg frozen puff pastry sheet, thawed 2 tsp vegetable oil 1 cup chopped broccoli flowerets and mushrooms 1/2 cup chopped green or red bell pepper 1 small onion, chopped 3/4 cup spaghetti sauce
by sgre52160
1/2 pkg frozen puff pastry sheet, thawed 2 tsp vegetable oil 1 cup chopped broccoli flowerets and mushrooms 1/2 cup chopped green or red bell pepper 1 small onion, chopped 3/4 cup spaghetti sauce
Grilled Vegetable Basket
by sgre52160
Servings: 4 servings 8 ounces cremini mushrooms 1 zucchini, cut into 1/4-inch thick slices 1 red bell pepper, seeded and cut into 1/4-inch thick slices 1 Vidalia or white onion, cut into 1/
by sgre52160
Servings: 4 servings 8 ounces cremini mushrooms 1 zucchini, cut into 1/4-inch thick slices 1 red bell pepper, seeded and cut into 1/4-inch thick slices 1 Vidalia or white onion, cut into 1/
view more member recipes
related CDKitchen recipes
Mesquite Marinated Flank Steak
Philly Cheese Steak Pizza
Grilled Chipotle Cinnamon Marinated Rib-Eye Steak
Garam Masala Grilled Flank Steak
Creamy White Pizza Sauce
Grilled Spice-Rubbed New York Strip Steak
Easy Alfredo Chicken Pizza
Steak Au Jus
Minute Steak Parmesan
California Pizza Kitchen Grilled Eggplant Cheeseless Pizza