Grilled Pizza With Steak, Pear, and Arugula

Prep: 10 min., Grill: 30 min., Stand: 10 min.

Yield: Makes 4 servings

Ingredients

• Vegetable cooking spray
• 1/2  pound  flank steak
• Salt and pepper
• 1  tablespoon  olive oil
• 1 1/2  teaspoons  white balsamic vinegar
• 1  (12-inch) prebaked pizza crust
• 1  red Bartlett pear, peeled and sliced
• 1 1/2  cups  fresh arugula, divided
• 1/4  cup  crumbled Gorgonzola cheese
• Freshly cracked pepper

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).

2. Season flank steak with salt and pepper.

3. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes.

4. Meanwhile, whisk together oil and vinegar in a small bowl.

5. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).

6. Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.

7. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.

Note: For testing purposes only, we used 1/2 (16-oz.) package Mama Mary's Thin & Crispy Pizza Crusts.

Oven-Baked Pizza With Steak, Pear, and Arugula: Assemble pizza as directed, and bake according to package directions for pizza crust.