All You Need
- 1 1/2 lb (750 g) fresh pizza dough
- ½ medium red pepper, seeded
- ½ medium yellow pepper, seeded
- 2 tbsp (30 mL) cornmeal
- 1/2 cup (125 mL) Club House La Grille Sweet Bourbon BBQ Sauce
- 1/2 lb (250 g) Fantastic Flank Recipe, thinly sliced
- ½ small red onion, thinly sliced
- 2 cups (500 mL) shredded mozzarella cheese
- 2 cups (500 mL) arugula
- 1 tbsp (15 mL) olive oil
On lightly floured surface, roll and shape dough into 2 9-inch (23 cm) wide circles. Prick dough all over with fork. Let rest at room temperature 30 minutes.
Meanwhile, preheat grill to medium-high heat. Place pizza stone on grill to pre-heat. Spray grill with non-stick spray and grill pepper halves 5-8 minutes per side or until lightly charred. Remove from grill and slice into thin strips. Set aside.
Dust pizza stone with cornmeal. Place dough on stone and transfer stone to grill; close lid. Grill 3-5 minutes, or until lightly browned. Carefully flip dough and grill 3-5 minutes longer, until both sides are lightly browned. Spread pizzas with BBQ sauce and top with steak, peppers, and onion. Sprinkle cheese over top. Grill over indirect heat by lighting half the burners or banking the coals to one side and placing pizzas at the opposite end of the grill. Grill 10 minutes with lid closed, or until cheese is melted. Top with arugula and drizzle olive oil over pizza. Cool 1-2 minutes, then slice to serve.
Test Kitchen Tips: Pizza can be made as one large 18-inch (46 cm) wide pizza. Roll and shape dough into a large circle. Dust a large pizza pan with cornmeal, then place dough on top. Spread with sauce, place toppings on pizza and sprinkle with cheese. Bake at 400°F (200°C) for 14-16 minutes, or until dough is lightly browned and cheese is melted.