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Date December 15, 2013
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Robert A delicious new take on a pizza, this recipe features grilled Sirloin steak, pesto, tomatoes and arugula atop your favorite pizza dough.
Posted In Pizza Recipes


  1. Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture. 
  2. Place steaks on grill 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.
  3. 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. 
  4. 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.


  1. 1 beef Top Sirloin Steak boneless, cut 1 inch thick (1 pound)
  2. 2 tablespoons basil pesto
  3. 2 tablespoons fresh lemon juice
  4. 1 refrigerated whole grain, whole wheat or regular pizza dough (about 1 pound)
  5. Nonstick cooking spray
  6. 1 cup yellow and/or red cherry or grape tomatoes, halved or quartered if large
  7. 1/2 cup reduced-fat shredded Italian blend cheese
  8. Salt
  9. 1 cup arugula or baby spinach leaves
  10. 1/8 to 1/4 teaspoon crushed red pepper (optional)
  • PREP 20 min
  • COOK 30 min
  • READY IN 50 min
  • DIFFICULTY Intermediate
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