Featured Kitchen

Pesto Steak and Arugula Pizza

Written by Kaiti George

What’s your dinner made of tonight? That’s a question top of mind many nights a week at my house!  Friday night, I made Pesto Steak and Arugula Pizza and I can honestly say it was probably one of the top 5 best meals I have ever made.  It was scrumptious!!! 

This pizza is simply a delicious new take on a pizza and has great nutrients in every bite.   I did change this recipe a bit and used fresh mozzarella instead of the shredded Italian cheese blend, but either way, it’s a win-win!!! I actually made my own pesto, as I needed a reason to use some of my fresh basil in my garden. 

You may also ask yourself…what is arugula? Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a “peppery-mustardy” flavor. It can be found with many of the other lettuce options at most supermarkets.   Try this and let me know your feedback! It’s an A+ in my book!

Pesto Steak and Arugula Pizza
This pizza is simply a delicious new take on a pizza and has great nutrients in every bite.
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Ingredients
  1. 1 beef Top Sirloin Steak boneless, cut 1 inch thick (1 pound)
  2. 2 tablespoons basil pesto
  3. 2 tablespoons fresh lemon juice
  4. 1 refrigerated whole grain, whole wheat or regular pizza dough (about 1 pound)
  5. Nonstick cooking spray
  6. 1 cup yellow and/or red cherry or grape tomatoes, halved or quartered if large
  7. 1/2 cup reduced-fat shredded Italian blend cheese
  8. Salt
  9. 1 cup arugula or baby spinach leaves
  10. 1/8 to 1/4 teaspoon crushed red pepper (optional)
Instructions
  1. Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile, preheat oven to 425°F. Spray 10 x 15-inch rimmed baking sheet with cooking spray. Place dough on baking sheet and pat dough to edges of baking sheet. Spread dough with remaining 3 tablespoons pesto mixture. Top with tomatoes and cheese. Bake in 425°F oven, 15 to 18 minutes or until crust is golden brown.
  4. Carve steak into slices; season with salt, if desired. Top pizza evenly with arugula and steak slices; sprinkle with red pepper, as desired.
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steak pesto pizza

About the author

Kaiti George

Kaiti George is a Registered Dietitian and fitness enthusiast with over 10 years of experience in both fields. She is a Registered Dietitian at Hy-Vee in Kearney and also teaches a variety of group exercise classes at the Kearney YMCA. Kaiti is the proud mom of twins, Jenna and Collin. Kaiti is a member of the Academy of Nutrition and Dietetics and is a Licensed Medical Nutrition therapist through the State of Nebraska. She and her husband Tom live in Kearney with their two dogs, Joe and Murphy. Kaiti prides herself on living an active healthy lifestyle and hopes to give readers great tips and recipes to do the same!