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Serve with Smoky Haricots Verts and Mushrooms.

Ann Taylor Pittman
Recipe by Cooking Light April 2013

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Credit: Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep stone or baking sheet in oven).

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  • Heat a large cast-iron skillet over medium-high heat. Sprinkle steak with 1/2 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices.

  • While steak cooks, place dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle on a floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven, and sprinkle with cornmeal. Arrange dough on pizza stone. Bake at 500° for 10 minutes or until browned and crisp.

  • While crust bakes, return skillet to medium-high heat. Add oil; swirl to coat. Add onion and bell peppers; sauté 3 minutes. Add garlic; sauté 2 minutes. Add steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper and soy sauce. Arrange steak mixture over crust.

  • Combine milk and flour in a 4-cup glass measuring cup; stir with a whisk until smooth. Microwave at HIGH 2 minutes or until thickened, stirring every 30 seconds. Stir in cheese and remaining ingredients. Drizzle cheese mixture over pizza. Cut into 8 wedges.

Nutrition Facts

424 calories; fat 10.3g; saturated fat 3.7g; mono fat 3.7g; poly fat 0.8g; protein 25.9g; carbohydrates 53.6g; fiber 8.2g; cholesterol 44mg; iron 2.5mg; sodium 675mg; calcium 172mg.
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