Pizza doesn't have to be limited to pepperoni and cheese. Experiment with unlikely toppings such as grilled beef and smoked gouda for your next pizza night.
2 tablespoons cornmeal
2 balls pizza dough, refrigerated, 10 ounces each
3 tablespoons olive oil, divided
1 eggplant, small, 6-7 inches long, cut crosswise, 1/2-inch thick slices
1 large yellow bell pepper, quartered
1 1/4 pounds top sirloin steak, boneless, cut 3/4 inch thick
2 teaspoons lemon pepper
2 plum tomatoes, medium, sliced very thin
4 ounces smoked Gouda cheese, shredded (about 1 cup)
Brush eggplant and bell pepper with olive oil. Press lemon pepper evenly into both sides of beef steak. Place steak on cooking grid over medium, ash-covered coals; arrange eggplant and pepper around steak.
Grill, uncovered, 13 to 16 minutes, or until steak is medium rare to medium doneness and vegetables are tender, turning occasionally. Brush eggplant with any remaining olive oil during grilling, if needed. Remove steak and vegetables from grill; cool slightly. Allow coals to cool to medium-low.
Carefully place crusts, cornmeal side down, directly on cooking grid over medium-low coals. If necessary, crusts can be grilled in two batches.
Grill, uncovered, 3 to 4 minutes or until edges are puffy & bottoms have brown grill marks. Watch carefully so that crusts don’t burn. Turn crusts over. Grill second side 1 minute or until partially cooked. Return crusts to baking sheets, cornmeal-coated sides up.
Cut eggplant slices into quarters. Cut peppers into thin strips. Carve steak crosswise into thin slices. Arrange equal amounts of vegetables, beef & pepper on crusts; sprinkle with cheese.
Grill, covered, over medium-low coals 2-3 minutes or until crusts are cooked and browned on bottom and cheese is softened. Cheese does not melt completely. Watch carefully so crusts don’ burn; rotate pizzas as necessary.
Makes 4 pizzas.