Grilled Beef and Vegetable Whole Wheat Pizza Flip

  1. Pour 3 cups of the dressing (or 1/4 cup of the dressing for trial recipe) over tomatoes; let stand 10 to 20 min.
  2. or until tomatoes are softened.
  3. Drain tomatoes; discard dressing.
  4. Coarsely chop the tomatoes; place in large bowl.
  5. Add red peppers, zucchini, artichokes and 1-1/4 cups of the remaining dressing (or 1 Tbsp.
  6. of the remaining dressing for trial recipe).
  7. Toss meat with 1 cup of the remaining dressing (or with 1 Tbsp.
  8. of the remaining dressing for trial recipe).
  9. Combine parsley and basil.
  10. For each serving: Roll out 1 ball of pizza dough on lightly floured surface to 9-inch circle, 1/8 inch thick.
  11. Grill on medium-high heat 2 min.
  12. on each side.
  13. Remove from grill; brush with 1 Tbsp.
  14. of the remaining dressing.
  15. Top half of crust with 1 cheese slice, 5-1/2 oz.
  16. of the vegetable mixture, 1-3/4 oz.
  17. of the meat and second cheese slice; fold crust in half.
  18. Brush with 1 tsp.
  19. of the olive oil.
  20. Place in parchment paper-lined sheet pan.
  21. Place second sheet pan on top of pizza to prevent it from unfolding.
  22. Bake in 350 degrees F-convection oven 6 to 8 min.
  23. or until cheese is melted.
  24. Sprinkle with 2 Tbsp.
  25. of the parsley mixture.
  26. Serve folded.

oregano dressing, tomatoes, roasted red peppers, zucchini, hearts, beef skirt steak, italian parsley, basil, whole wheat pizza dough, provolone cheese, olive oil

Taken from www.kraftrecipes.com/recipes/grilled-beef-vegetable-whole-wheat-pizza-flip-109948.aspx (may not work)

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