4 small pizza shells or flatbreads (5-6 inches/12-15 cm)
3 oz (85 g) fresh goat cheese (chèvre)
4 oz (115 g) havarti cheese, grated
Combine pepper, garlic, cinnamon, salt, allspice and cayenne pepper in resealable freezer bag. Add beef to spice mixture; seal bag and shake to coat. Refrigerate for 1 hour.
Meanwhile, toss peppers and onions with olive oil, salt and pepper; in grilling basket, grill peppers and onions over medium heat until tender (about 10 minutes for peppers, 20 minutes for onions). Remove vegetables from grill and cool slightly; cut into equal-sized strips.
Spread pesto or pizza sauce evenly over pizza shells or flatbreads and top with the peppers, onions and cheeses; set aside. Place steak on greased grill over medium-high heat; close lid and cook, 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove beef from heat and let sit for 5 to 10 minutes before slicing thinly.
Meanwhile, place pizzas in 325°F/160°C oven and heat until shells are golden brown and cheese is just melted, about 5 minutes. Remove from oven, top with the thinly sliced steak that has just come to room temperature. Cut with pizza cutter to serve.
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