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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Fat: 10.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 12.4g
  • Carbohydrate: 38.6g
  • Fiber: 4.2g
  • Cholesterol: 31mg
  • Iron: 2.3mg
  • Sodium: 599mg
  • Calcium: 91mg

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

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. Place crusts on a baking sheet. Bake at 450° for 3 minutes. Remove crusts from oven.
  5. 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.
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