Sliced beef, tomatoes, peppers, and feta tossed with greens and served up in prebaked pizza shells. I created this recipe for the Bernstein’s “Tour of Italy” Recipe contest, where it was selected as the First Place entry.
Mediterranean Pizza Salad
1 beef top round steak, cut 1-inch thick (about 1 pound)
¾ cup Bernstein’s Restaurant Recipe Italian dressing, divided
4 individual prebaked pizza shells (4-oz. each; 7-inch diameter)
4 cups mixed Mediterranean greens (escarole, radicchio, endive, leaf lettuces)
1 cup cherry tomatoes, halved
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
4-ounces herb seasoned feta cheese, crumbled
Place beef top round steak in a non-metallic bowl or resealable plastic bag. Pour ½ cup Bernstein’s dressing over steak; cover or close bag. Marinate, chilled, 6 to 24 hours, turning occasionally to coat.
Preheat charcoal or gas grill. Remove beef from marinade; discard marinade. Place steak on grid over medium hot ash covered coals, or medium heat. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Place pizza shells on grid last 2 minutes of beef cook time, heat until warm. Remove steak and pizza shells from grill. Let beef rest 5 minutes. Carve across the grain into thin slices.
Toss together mixed greens, tomatoes, and peppers with remaining ¼ cup dressing. Place equal portions atop pizza shells. Top with beef slices and sprinkle with feta cheese. Serves 4
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