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Grilled Beef and Vegetable Whole Wheat Pizza Flip

Grilled Beef and Vegetable Whole Wheat Pizza Flip
 
Yield:
12 servings, one flip each

Ingredients

Ingredients Weights Measures
KRAFT Signature Sun Dried Tomato Oregano Dressing, divided 3 lb. 1-1/2 qt.
sun-dried tomatoes, halved 12 oz. 60 each
roasted red peppers, cut into thin strips 1 lb. + 5 oz. 3 cups
zucchini, halved, grilled, then quartered 1 lb. + 2 oz. 3 cups
canned quartered artichoke hearts, drained 1 lb. + 2 oz. 3 cups
beef skirt steak, grilled, cut across the grain into 1/4-inch wide slices 1 lb. + 5 oz. 3 cups
Italian parsley, chopped 1 oz. 3/4 cup
fresh fresh basil leaves, chiffonade 1 oz. 3/4 cup
frozen whole wheat Pizza Dough (5-1/2 oz. ball), thawed 4 lb. + 2 oz. 12 each
provolone cheese, sliced 1 lb. + 8 oz. 24 slices
olive oil 2 oz. 1/4 cup

Directions

POUR 3 cups of the dressing (or 1/4 cup of the dressing for trial recipe) over tomatoes; let stand 10 to 20 min. or until tomatoes are softened. Drain tomatoes; discard dressing. Coarsely chop the tomatoes; place in large bowl. Add red peppers, zucchini, artichokes and 1-1/4 cups of the remaining dressing (or 1 Tbsp. of the remaining dressing for trial recipe).

TOSS meat with 1 cup of the remaining dressing (or with 1 Tbsp. of the remaining dressing for trial recipe). Combine parsley and basil.

FOR each serving: Roll out 1 ball of pizza dough on lightly floured surface to 9-inch circle, 1/8 inch thick. Grill on medium-high heat 2 min. on each side. Remove from grill; brush with 1 Tbsp. of the remaining dressing. Top half of crust with 1 cheese slice, 5-1/2 oz. of the vegetable mixture, 1-3/4 oz. of the meat and second cheese slice; fold crust in half. Brush with 1 tsp. of the olive oil. Place in parchment paper-lined sheet pan. Place second sheet pan on top of pizza to prevent it from unfolding.

BAKE in 350ºF-convection oven 6 to 8 min. or until cheese is melted. Sprinkle with 2 Tbsp. of the parsley mixture. Serve folded.

Kraft Kitchens Tips

Make Ahead
Flips can be assembled ahead of time. Cover and store in refrigerator up to 1 hour. When ready to serve, uncover and bake as directed, increasing baking time 2 to 3 min. or until cheese is melted.
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