pesto steak and arugula pizza
A delicious new take on a pizza, this recipe features grilled Sirloin steak, pesto, tomatoes and arugula atop your favorite pizza dough. Nutrients in every slice.
- 1 beef Top Sirloin Steaks boneless, cut 1 inch thick (1 lbs)
- 2 tablespoon basil pesto
- 2 tablespoons fresh lemon juice
- 1 refrigerated whole grain, whole wheat or regular pizza dough (about 1 pound)
- non-stick cooking spray
- 1 cup yellow or red cherry or grape tomatoes, halved or quartered if large
- 1/2 cup reduced-fat shredded Italian blend cheese
- salt to taste
- 1 cup arugula or baby spinach leaves
- crushed red pepper
- Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, preheat oven to 425°F. Spray 10 x 15-inch rimmed baking sheet with cooking spray. Place dough on baking sheet and pat dough to edges of baking sheet. Spread dough with remaining 3 tablespoons pesto mixture. Top with tomatoes and cheese. Bake in 425°F oven, 15 to 18 minutes or until crust is golden brown.
- Carve steak into slices; season with salt, if desired. Top pizza evenly with arugula and steak slices; sprinkle with red pepper, as desired.
Nutrition information per serving: 482 calories; 14 g fat (4 g saturated fat; 2 g monounsaturated fat); 80 mg cholesterol; 573 mg sodium; 49 g carbohydrate; 8.8 g fiber; 39 g protein; 10.6 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 4.9 mg iron; 30.5 mcg selenium; 5.0 mg zinc; 102.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.