My family LOVES pizza. It’s a weekly request in our home and I’m always searching for new ways to make it. I’m never opposed to making pizza, especially homemade. When using a whole grain crust, piling the veggies high, adding lean protein and controlling the amount of cheese you use, pizza can be a very nutritious meal! In the summertime one of our favorite ways is on the grill. It cuts the cooking time in half, keeps my kitchen nice and cool and it provides a whole different flavor and texture to the crust. A nice change up and a fun way to enjoy the beautiful outdoor cooking weather we are experiencing right now! Which is perfect for the upcoming Memorial Day weekend 🙂
The recipe I’m featuring today is one of my personal favorites. I used a homemade chimichurri sauce as my base instead of marinara. Similar to pesto, chimichurri sauce is originally from Argentina and pairs very nicely with beef. Simply add the sauce ingredients into your food processor and with a few quick pulses, you have a delicious and flavorful sauce that will take your pizza to a gourmet level!
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1 bunch parsley leaves
1/3 Cup Extra Virgin Olive Oil
2 Tbsp minced garlic
1 Tbsp lemon juice
Dash of salt and pepper
Pre-cooked whole grain pizza crust
6-8 oz. sliced Sirloin steak
1-2 Cups shredded Mozzarella cheese
1. Start grill and warm for 8-10 minutes.
2. Mix parsley leaves, olive oil, garlic, lemon juice, salt and pepper in a food processor until well blended. Spread over pizza crust, leaving 1/4 inch exposed for crust.
4. Top with cheese.
7. Carefully remove pizza from grill, sliding onto a pizza pan/stone.