Smoky Beef and Portabella Pizza

Something Extra
Summer 2015

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Cool off with recipes from our latest edition of Something Extra!


Smoky Beef and Portabella Pizza

Smoky Beef and Portabella Pizza
1 (14-oz.) ball Nob Hill Trading Co. Pizza Dough (in our Deli)
Olive oil cooking spray
1-1/2 cups thinly sliced and chopped leftover grilled Raley’s Beef steak
1 large portabella mushroom, grilled and coarsely chopped
2 (1/2-inch thick) slices grilled red onion
1/2 cup Raley’s Chefs’ Menu Portabella Cabernet Sauce
1/4 cup Mezzetta Sun-Dried Tomato Basil Everything Spread
8 oz. shredded smoked mozzarella cheese (in our Deli)
4 oz. fresh mozzarella cheese, torn into 1/4-inch pieces
2 tbsp. grated Parmesan cheese
Snipped fresh parsley or basil (optional)

Great for a light dinner or serve in small appetizer pieces for a summer party.

Prep: 30 minutes  Cook: 15 minutes  Serves: 6 to 8

 1. Divide pizza dough into 2 equal pieces and roll out into 2 ovals as thin as possible on a lightly floured board. Coat on one side with cooking spray and place spray side down on a grill over medium heat. Cook for 1 minute or until puffed and lightly browned on the bottom. Coat top with spray and turn; cook for 30 seconds more and remove from heat. 

2. Toss steak, mushrooms and onion with portabella cabernet sauce and sun-dried tomato spread. Sprinkle equal amounts of smoked mozzarella and steak mixture evenly over both pizza crusts. Top with fresh mozzarella and Parmesan. 

3. Return to grill, setting over indirect heat. Cook for 5 to 10 minutes more or until cheeses are melted, rotating occasionally. Sprinkle with herbs, if you like. 

Nutritional Information:
Nutrition per serving: 423 calories, 25 g protein, 20 g total fat (4 g sat.),
30 g carbohydrate, 1 g fiber, 4 g sugar, 64 mg cholesterol, 677 mg sodium, 11 points


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