Now when I make these, generally two at a time, I will do one just as it is written and I will do the other one plain for the kids. They just want the meat and cheese basically. It’s good I guess, but I like all the fixings! You really can make this however you want to. It’s a pizza so it’s versatile at the end of the day. You could even swap out the steak for taco meat or add in some refried beans if that’s what you like. If you happen to get leftovers, they are just as good the second day.
Get out of the house and enjoy the grill while you can. That’s what I say!
pizza dough, homemade or store bought
1 lb grilled sirloin or skirt steak, sliced very thinly
1/2 c roasted tomatillo sauce or store bought salsa verde
6 oz ea. Sargento cheddar & monterey jack cheese, shredded
1 can(s) fresh chopped or Hunt’s canned, diced tomatoes, no salt added, drained well
1 small onion, sliced & grilled
1 small poblano orgreen bell, sliced & grilled
1 c mushrooms, sliced & grilled
cilantro, fresh to garnish
If you have leftover grilled steak, use that, otherwise, grill steak as you normally would. Let rest, slice very thinly. Grill onions, bell & mushrooms in skillet.
Brush both sides of dough with olive oil. Place pizza dough on grill rack for 4-5 min. on each side. Remove from grill, top w/ tomatillo salsa, cheeses, steak, diced tomato & veggies.
Place dough back on grill, close lid so cheese will melt.
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Quick Tip: You can use a pizza stone if you’re worried about losing your crust.
Thank you Love Bakes Good Cakes for this great photo.