Grilled Beef and Vegetable Whole Wheat Pizza Flip

Name: Grilled Beef and Vegetable Whole Wheat Pizza Flip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing, divided; 60 each sun-dried tomatoes, halved; 3 cups roasted red peppers, cut into thin strips; 3 cups zucchini, halved, grilled, then quartered; 3 cups canned quartered artichoke hearts, drained; 3 cups beef skirt steak, grilled, cut across the grain into 1/4-inch wide slices; 3/4 cup Italian parsley, chopped; 3/4 cup fresh fresh basil leaves, chiffonade; 12 each frozen whole wheat Pizza Dough (5-1/2 oz. ball), thawed; 24 slices provolone cheese, sliced; 1/4 cup olive oil

Servings: persons

1-1/2 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing, divided
60 each sun-dried tomatoes, halved
3 cups roasted red peppers, cut into thin strips
3 cups zucchini, halved, grilled, then quartered
3 cups canned quartered artichoke hearts, drained
3 cups beef skirt steak, grilled, cut across the grain into 1/4-inch wide slices
3/4 cup Italian parsley, chopped
3/4 cup fresh fresh basil leaves, chiffonade
12 each frozen whole wheat Pizza Dough (5-1/2 oz. ball), thawed
24 slices provolone cheese, sliced
1/4 cup olive oil

1
Pour 3 cups of the dressing (or 1/4 cup of the dressing for trial recipe) over tomatoes; let stand 10 to 20 min.
2
or until tomatoes are softened.
3
Drain tomatoes; discard dressing.
4
Coarsely chop the tomatoes; place in large bowl.
5
Add red peppers, zucchini, artichokes and 1-1/4 cups of the remaining dressing (or 1 Tbsp.
6
of the remaining dressing for trial recipe).
7
Toss meat with 1 cup of the remaining dressing (or with 1 Tbsp.
8
of the remaining dressing for trial recipe).
9
Combine parsley and basil.
10
For each serving: Roll out 1 ball of pizza dough on lightly floured surface to 9-inch circle, 1/8 inch thick.
11
Grill on medium-high heat 2 min.
12
on each side.
13
Remove from grill; brush with 1 Tbsp.
14
of the remaining dressing.
15
Top half of crust with 1 cheese slice, 5-1/2 oz.
16
of the vegetable mixture, 1-3/4 oz.
17
of the meat and second cheese slice; fold crust in half.
18
Brush with 1 tsp.
19
of the olive oil.
20
Place in parchment paper-lined sheet pan.
21
Place second sheet pan on top of pizza to prevent it from unfolding.
22
Bake in 350 degrees F-convection oven 6 to 8 min.
23
or until cheese is melted.
24
Sprinkle with 2 Tbsp.
25
of the parsley mixture.
26
Serve folded.

1793

kcal

Calories

109

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing, divided, 60 each sun-dried tomatoes, halved, 3 cups roasted red peppers, cut into thin strips, 3 cups zucchini, halved, grilled, then quartered, and more.

Yes, Grilled Beef and Vegetable Whole Wheat Pizza Flip falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!