Easy Steak & Pesto pizza
Yields a 9x13 size pizza
Servings: 3 people
Calories: 502kcal
Ingredients
- 1 roll pizza crust, store-bought
- 8 oz steak, cooked to rare and cut into thin slices
- 1/4 cup pesto sauce , store bought or try my Quick Thick Pesto!
- 1 tsp garlic salt
- 1 tsp red pepper flakes
- 1 cup parmesan cheese, shredded
- 1 oz black olives, sliced and drained
- 5-6 basil leaves, sliced thin lengthwise
- 1 red bell pepper, de-seeded and sliced in rounds
- 6 grape tomatoes, sliced in half
- 10 mozzarella cheese, sliced rounds in water recommended
Optional Ingredient:
- 1 cup spinach leaves
Instructions
- First, cook your steak. Tenderize it, season with salt and pepper on both sides, and place in an already heated pan until it is fairly pink on the inside.
- Once the steak is cooked, set aside and let it rest 10 minutes before slicing it into thin strips.
- Preheat the oven to 425°.
- On a line baking sheet, roll out the pizza dough and layer it with pesto, garlic salt, red pepper, and parmesan cheese.
- Once the base is layered, cover it with steak, olives, basil slices, red pepper slices, and tomatoes.
- Lastly, top your pizza with some fresh mozzarella cheese.
- Bake at 425° for 15 minutes, then broil on high 1-2 minutes, watching carefully so you don’t burn it.
Notes
Macronutrients: 31g carbs, 28g fat, 29g protein
- You don’t want to cook your steak too much or you risk drying it out while baking the pizza.
- I recommend facing the tomato slices facedown so there is a greeted surface area getting stuck in the melting cheese. This will help keep your tomatoes from falling off your pizza.