Gourmet Pizza with Pastrami-Spiced Beef

Gourmet Pizza with Pastrami-Spiced Beef

With chef-inspired special cheeses, pesto and pastrami-spiced Strip Loin Grilling Steak, pizza steps-out!

15 Minutes

RatingDifficultyIntermediate

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Gourmet Pizza with Pastrami-Spiced Beef

Yields1 Serving
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

 1 tbsp (15 mL) EACH freshly ground pepper and minced garlic (3 cloves)
 1 ½ tsp (7 mL) ground cinnamon
 1 tsp (5 mL) EACH allspice and salt
 ¼ tsp (1 mL) cayenne pepper
 1 lb (500 g) Strip Loin or Bottom Sirloin Tri-tip Grilling Steak
 2 sweet red peppers, cut into quarters
 2 medium red onions, cut in half
  Olive oil, salt and pepper to taste
 ½ cup (125 mL) prepared pesto or pizza sauce
 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

1

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.

2

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.

3

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.

4

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.

5

Makes 8 servings

Ingredients

 1 tbsp (15 mL) EACH freshly ground pepper and minced garlic (3 cloves)
 1 ½ tsp (7 mL) ground cinnamon
 1 tsp (5 mL) EACH allspice and salt
 ¼ tsp (1 mL) cayenne pepper
 1 lb (500 g) Strip Loin or Bottom Sirloin Tri-tip Grilling Steak
 2 sweet red peppers, cut into quarters
 2 medium red onions, cut in half
  Olive oil, salt and pepper to taste
 ½ cup (125 mL) prepared pesto or pizza sauce
 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

Directions

1

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.

2

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.

3

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.

4

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.

5

Makes 8 servings

Gourmet Pizza with Pastrami-Spiced Beef
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