Steak and Blue Cheese Pizza

Randy Mayor; Katie Stoddard
Blue cheese crumbles and a creamy horseradish spread highlight the meaty slices of sirloin. Keep the steak tender by adding it towards the end of the 6-minute bake time.

Yield:

6 servings (serving size: 1 pizza half)

Recipe from

Nutritional Information

Calories 323
Caloriesfromfat 30 %
Fat 10.8 g
Satfat 3.7 g
Monofat 3.3 g
Polyfat 3.3 g
Protein 12.4 g
Carbohydrate 38.6 g
Fiber 4.2 g
Cholesterol 31 mg
Iron 2.3 mg
Sodium 599 mg
Calcium 91 mg

Ingredients

Cooking spray
2 cups vertically sliced onion
1 (8-ounce) package presliced mushrooms
3/4 teaspoon salt, divided
1 (8-ounce) boneless sirloin steak, trimmed
1/4 teaspoon coarsely ground black pepper
3 (7-inch) refrigerated individual pizza crusts (such as Mama
Mary's)
2 tablespoons low-fat mayonnaise
1 1/2 teaspoons prepared horseradish
1/3 cup (about 1 1/2 ounces) crumbled blue cheese

Preparation

Preheat oven to 450°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt; remove onion mixture from pan.

Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

Place crusts on a baking sheet. Bake at 450° for 3 minutes. Remove crusts from oven.

Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450° for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.

Note:

December 2002