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.
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
2 tablespoons low-fat mayonnaise
1 1/2 teaspoons prepared horseradish
1/3 cup (about 1 1/2 ounces) crumbled blue cheese
How to Make It
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.