Grilled Steak Fajita Pizza

That burnt corner? We blame you, Home Depot!

I took some liberties with this one. Parts of the written recipe were unclear and so I just made my own choices on what I thought would taste good. I must have made the right decisions because this was a great dinner.

Funny story though: we were grilling this outside and Doug's phone rang. He answered and it was sales person from Home Depot trying to set up an appointment to have a water purification person come to our house with a pitch (you get a gift card just for listening). Anyway, we figured, hey! free gift card! However, trying to grill and talk on the phone at the same time can be a bit difficult. We may have burnt the corner of one of the pizzas. :-(

Doug's on the phone and the sales person is insisting he write down a confirmation number. He goes, "Do I really need to? I'm burning dinner right now?!" They insisted so he goes, "Ok, if I promise to write down this confirmation number, you have to write this website address down for me: www.martinsgrub.com." The person goes, "What????" He says, " Write it down and visit the site. You can see what we just burned!" FYI, Home Depot person, that confirmation number you insisted our sales person would need to get us our gift card? He didn't even ask for it. And we still got the gift card.

• 1 package store bought pizza dough, divided into 2 equal pieces
• flour, to stretch dough
• olive oil
• 1/4 cup Herdez Salsa Verde
• 1 cup shredded cheddar cheese
• 1 cup bell pepper, cut into strips
• 1 cup red onion, sliced thin
• 1/2 pound thin steak (skirt or flank work well), cut into bite-sized pieces
• 1 cup shredded mozzarella cheese

Preheat your grill, on high, to 400 degrees. Allow pizza dough to sit out at room temperature for 20 minutes prior to grilling.

Add a little flour to a pizza pan and begin stretching each piece of dough into an 11-inch circle. Once dough is stretched, brush each side of the dough lightly with olive oil. 

Place dough on grill and cook for 5 minutes. Take dough off, flip, and while working quickly add toppings: salsa verde then cheddar. Top with pepper strips, onion and steak, adding mozzarella last. Grill pizza for another 5 minutes, getting a nice char on the bottom and making sure the meat is cooked through. Slice pizza and serve with extra salsa verde. 

NOTES: I was looking for store made pizza dough and couldn't find it (of course I then saw it the following week when I was at the store) so I used the Pillsbury pizza dough roll. I wasn't sure how far a roll would go, since the recipe states to split it in two, so I got 2 pre-made rolls. I could have just done with one, I think. We ended up doubling the recipe and having a decent amount of leftovers. 

Also, very important to leave the dough out for those 20 minutes. Doug and Tyler didn't and the dough tore instead of stretched. 

We used a pizza stone, but could only fit one pizza on it at a time so we cooked them separately. It was a bit of a hassle, so if you can think of another way to safely cook this on a grill, go for it. Maybe a cookie sheet would work?
Serves 3

Prep Time: 10 minutes
Total Time: 20 minutes, plus dough sitting time

Recipe from www.livinglavidaholoka.com