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Ingredients:
1 pkg Urban Accents Santa Fe Dryglaze, divided
3 Tbsp olive oil, divided
1 lb thick-sliced deli roast beef or left-over steak/beef roast slices
1 8-oz can tomato sauce
1 lb pizza dough or prepared 12-inch thin pizza crusts
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 cups shredded mozzarella cheese
Directions: In medium bowl, combine 2 Tbsp oil and Santa Fe Dryglaze, reserving 2 tsp Dryglaze. Cut beef into 1/2-inch wide strips. Add to bowl and stir so all beef is coated; set aside for 15 min. In small bowl, combine tomato sauce and reserved seasoning.
Preheat grill to medium heat. If using dough, stretch or roll dough on floured surface to form two 10-inch discs, about 1/4-inch thick. Brush top of dough discs with remaining oil; place disc oil-side down on grill and close lid. Grill over med heat 1-2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Spread seasoned tomato sauce on crusts. Layer with seasoned beef strips, green pepper and onion. Top evenly will mozzarella cheese. Close lid; grill 3-4 min longer until cheese is melted and crust is browned. Check often to avoid burning. Slide pizza onto cutting board, slice and serve immediately.
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