Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).
Season flank steak with salt and pepper.
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.
Meanwhile, whisk together oil and vinegar in a small bowl.
Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).
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.
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.
Really good. Wasn't sure my husband would like it because he is suspicious of new things but it got a thumbs up from him as well. I had left over flank steak so it was exta easy for me.! Will make tis again.
Oooh, this is scrumptious! My children aren't fans of gorgonzola, so we've used goat cheese and feta instead, and the flavor is still wonderful. This is a fancy pizza, great for hospitality or a special family meal.
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